176 THE RECIPES

MAPLE PECAN
GEAR ESPRESSO DAIRY MILK TEMP HOT SERVES 1

Combining espresso with good-quality maple syrup and

pecans makes this taste like liquid pecan pie. Serve some
shortbread on the side, and enjoy it dunked in your coffee.
Steam 4fl oz (120ml) milk in a pitcher with 5 drops pecan flavoring to
espresso
1 about 140–150°F (60–65°C), or until the pitcher is just too hot to touch
(see pp48–51). Aim for about a 1⁄2in (1.5cm) layer of nutty, sweet foam.
nutty steamed
Pour 1 tablespoon maple syrup into the bottom of the glass and pour
milk

maple syrup
2 the milk over the top.
Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)

small glass
3 of espresso into a pitcher, and pour into the glass.

SERVE IT UP Decorate with 1 pecan nut, and serve with a spoon

to stir through the maple syrup.

CHERRY ALMOND LATTE

GEAR ESPRESSO DAIRY ALMOND MILK TEMP HOT SERVES 1

For a flavored caffè latte that is also dairy free, try steaming almond milk,
an alternative that suits those with a dairy intolerance. Here, the almond
milk lends a nutty flavor and is complemented by the sweet cherry extract.
Steam 5fl oz (150ml) almond milk with 1fl oz (25ml) cherry flavoring to
espresso
1 about 140–150°F (60–65°C), or until the pitcher is just too hot to touch
(see pp48–51). Pour into the cup.
Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)
cherry
steamed
almond
2 of espresso into a small pitcher and pour over the top of the milk.

milk SERVE IT UP Serve with a stirring spoon.

large cup
 HOT WHITE COFFEES 177

ALMOND FIG LATTE

GEAR BREWER DAIRY MILK TEMP HOT SERVES 1

Figs are used as a flavor enhancer in many coffees around the world,
but rarely as an ingredient in a beverage. It is combined here with almond
essence, which gives this variation of a caffè latte real depth of flavor.
Steam 9fl oz (250ml) milk with 1 teaspoon almond essence and
espresso
1 5 drops fig flavoring in a pitcher to about 140–150°F (60–65°C), or until
the pitcher is just too hot to touch (see pp48–51). Pour into the cup.
Brew 31⁄2fl oz (100ml) coffee using a French press (see p128),
almond–fig
steamed
2 AeroPress (see p131), or brewer of your choice. Brew the coffee
double-strength, if you prefer a more pronounced coffee taste.
milk

SERVE IT UP Pour the brewed coffee over the flavored

large cup steamed milk, and serve.

MOCHI AFFOGATO
GEAR ESPRESSO DAIRY COCONUT MILK ICE CREAM TEMP HOT SERVES 1

A popular Japanese dessert, Mochi ice cream is a ball of cold ice cream covered
in a smooth, dough-like rice paste. This recipe uses a Mochi made with coconut
milk, making it suitable for those with a dairy intolerance.
Place 1 black sesame-flavored coconut milk mochi in
espresso–
cream of
1 your glass.
Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)
coconut mix
2 of espresso into a small pitcher.
Mix 11⁄2fl oz (50ml) cream of coconut with the espresso and pour
mochi
3 it over the mochi.

small glass SERVE IT UP Serve immediately with a spoon.

178 THE RECIPES

AFFOGATO
GEAR ESPRESSO DAIRY ICE CREAM TEMP HOT AND COLD SERVES 1

This is one of the simplest of all espresso-based treats. A scoop of ice cream
drowned in strong espresso makes for a perfect end to any meal. Choose egg-
free vanilla ice cream for a light version, or add flavored ice cream for variety.
Spoon 1 scoop of vanilla ice cream into your glass. It looks most

espresso
1 attractive if you can form a full ball of ice cream using a scoop.
Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)
2 of espresso and pour it over the ice cream.
vanilla ice SERVE IT UP Serve with a spoon to eat as a dessert, or allow
cream
to melt while sipping.

small glass

ALMOND AFFOGATO
GEAR ESPRESSO DAIRY ALMOND MILK TEMP HOT AND COLD SERVES 1

Almond milk is a great alternative if you are lactose-intolerant. Made of ground

almonds and water and sweetened to taste, almond milk and ice cream are easy
to make at home. Enjoy the fresh flavors they can bring to your coffee.
Pour 1fl oz (25ml) almond milk into a small glass. Top with 1 scoop
espresso 1 almond milk ice cream.
Using the technique on pp44–45, brew one shot/1fl oz (25ml)
almond
milk ice
cream
2 of espresso into a small pitcher. Pour it over the ice cream.

almond SERVE IT UP Sprinkle over 1⁄2 teaspoon cinnamon and 1 teaspoon

milk chopped almonds, and serve.

small glass
ALMOND AFFOGATO is a delicious
dairy-free coffee recipe. If you are allergic,
try rice milk with rice milk ice cream.
180 THE RECIPES

YUANYANG Hong Kong coffee

GEAR BREWER DAIRY CONDENSED MILK TEMP HOT SERVES 4

Most people would not think to mix tea and coffee together, but this creamy
mix with black tea has delicious results. Originally served by street vendors,
yuanyang is now a favorite in many Hong Kong restaurants.
Combine 2 tablespoons black tea leaves and 9fl oz (250ml) water
coffee–tea
mix
1 in a large 41⁄4 quarts (1 liter) saucepan, and simmer for 2 minutes.
Remove the saucepan from the heat, and discard the tea leaves.
2 Stir in 9fl oz (250ml) condensed milk, return to the heat, and simmer
for another 2 minutes. Remove from the heat.
Using the technique on p128, brew 16fl oz (500ml) coffee in a French

medium glass
3 press and pour into the saucepan. Mix thoroughly with a wooden spoon.

or mug SERVE IT UP Pour into 4 glasses or mugs, sweeten with sugar, and serve.

STRAWBERRY LACE
GEAR BREWER DAIRY MILK TEMP HOT SERVES 1

Many of us enjoy strawberries dipped in melted dark chocolate, and many

more enjoy strawberries and cream. Substituting dark chocolate for white
in this recipe bridges the two desserts and adds a lovely creaminess.

Brew 5fl oz (150ml) coffee in a French press (see p128), AeroPress

milk
1 (see p131), or brewer of your choice.
Heat 5fl oz (150ml) milk in a saucepan over medium heat,
brewed
coffee 2 but do not allow to boil.
Pour 2 tablespoons white chocolate and 1 tablespoon strawberry
strawberry
–chocolate
flavoring
3 flavoring (see pp162–63) into the bottom of the bowl. Add the
coffee and milk.
large bowl
SERVE IT UP Serve with a spoon, to stir and dissolve the chocolate.
 HOT WHITE COFFEES 181

BANANA SPILT
GEAR BREWER DAIRY MILK TEMP HOT SERVES 1

If you like classic banana-based desserts like banoffee pie or banana split,
you’ll enjoy this drink because it emulates some of their iconic flavors.
Serve in a 10fl oz (300ml) welled coupette glass for a beautiful presentation.
Pour 1 teaspoon condensed milk into the well of the coupette glass.
milk
1 Add 1 teaspoon caramel sauce over the top.
Add 5 drops banana flavoring (see pp162–63) to the glass.
brewed
coffee 2 Brew 31⁄2fl oz (100ml) coffee in a French press (see p128),
AeroPress (see p131), or brewer of your choice.
caramel sauce
condensed Heat 31⁄2fl oz (100ml) milk in a pan over medium heat, but don’t
milk
3 allow to boil.
coupette glass
SERVE IT UP Pour the coffee and milk into the glass, and serve with a spoon.

CA PHE SUA NONG Vietnamese coffee

GEAR BREWER DAIRY CONDENSED MILK TEMP HOT SERVES 1

You don’t have to use a Vietnamese phin coffee dripper to make Ca phe sua
nong, but it’s a clean and easy-to-use brewing method that also lends itself
well to black coffee. Here, condensed milk makes for a sweet and creamy drink.
Pour 2 tablespoons condensed milk into the bottom of the mug. Place
brewed
coffee
1 2 tablespoons medium-ground coffee at the bottom of a phin (see p136)
or filter pour-over (see p129). Shake to distribute and screw the top filter on.
Bring 4fl oz (120ml) water to a boil and pour about a third of it over the
2 filter. Allow the coffee to swell for a minute. Loosen the filter a couple of
turns and pour the rest of the water on. The water should drip through in
condensed about 5 minutes.
milk
small mug SERVE IT UP Serve with a spoon, to stir and dissolve the condensed milk.
182 THE RECIPES

POT OF GOLD
GEAR BREWER DAIRY WITHOUT TEMP HOT SERVES 1

If you are lactose intolerant, there are plenty of lactose-free milks to explore,
including nut and seed milks. This recipe includes raw egg, which adds a wonderful
creaminess. The glowing gold custard that decorates the drink inspired the name.
Using the technique on p133, brew 31⁄2fl oz (100ml) strong
non-dairy
whipped cream
eggy
1 stove-top coffee.
To make the eggy custard, separate 1 egg and discard the white.
custard
2 Mix the yolk and 2 tablespoons lactose-free custard in a small
bowl. Add 1 teaspoon of the coffee and blend it in.
brewed coffee
SERVE IT UP Pour the coffee into the mug and top with the eggy
custard. Top up with non-dairy whipped cream, sprinkle over vanilla
small mug sugar, if desired, and serve.

GINGERBREAD GROG
GEAR BREWER DAIRY HEAVY CREAM TEMP HOT SERVES 6

Beautifully fragrant and deliciously warming on a cold night, this drink may take
a few minutes to prepare, but it will be worth the wait. Perfect after a good meal,
the richness of the butter and sugar makes it a great alternative to dessert.
Place an equal amount of sliced peel from 1 lemon and 1 orange
coffee–cream
mix
1 in the mugs.
Brew 61⁄3 quarts (1.5 liters) coffee using a French press (see p128)
2 or electric-filter brew (see p135).
Pour into a pitcher and add 9fl oz (250ml) heavy cream. Pour the
3 coffee–cream mix over the citrus peels.

SERVE IT UP Divide the gingerbread butter (see pp162–63) between

large mug
the mugs, about 1 teaspoon in each. Allow to melt, and serve.
GINGERBREAD GROG As the
flavored butter melts and the spices
dissolve, little pearls form on the surface.
184 THE RECIPES

CHAI COFFEE
GEAR BREWER DAIRY MILK TEMP HOT SERVES 1

While you can buy ready-mixed Indian chai tea flavorings, making your
own is easy (as shown on pp162–63). You can adjust the spice mix to suit
your taste, and it keeps for up to 1 month in a sealed container.
Add 1 teaspoon chai tea flavoring (see pp162–63) to a small saucepan
1 filled with 31⁄2fl oz (100ml) water. Add 1 teaspoon loose-leaf black tea
and bring the mix to a boil. Allow to simmer for 5 minutes.
Add 31⁄2fl oz (100ml) milk and allow it to heat up, but not boil.
milky
2 Meanwhile, brew 31⁄2fl oz (100ml) coffee using a French press
(see p128), AeroPress (see p131), or brewer of your choice. Strain
tea–coffee
blend out the tea leaves and spice mixture.

large mug SERVE IT UP Mix the milky tea with an equal amount of coffee
in the mug, sweeten to taste with sugar, and serve.

CHOC–MINT LICORICE
GEAR ESPRESSO DAIRY MILK TEMP HOT SERVES 1

The slightly savory quality of licorice, dark chocolate bitterness, and

freshness of mint make this a grownup drink. Add less milk to ration it
down to a more intensely flavored drink.

Add 1–2 chocolate pieces and 1 tablespoon sweet licorice sauce

espresso
1 to the bottom of the glass.
Steam 5fl oz (150ml) milk in a pitcher with 5–6 drops mint flavoring to
mint-flavored
milk 2 about 140–150°F (60–65°C), or until the pitcher is just too hot to touch
(see pp48–51). Pour into the glass.
sweet licorice Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)
sauce

medium glass
3 of espresso into a small pitcher.

SERVE IT UP Pour the espresso through the milk foam, and serve.
 HOT WHITE COFFEES • COLD BLACK COFFEES 185

MAZAGRAN Portuguese iced coffee

GEAR ESPRESSO DAIRY WITHOUT TEMP COLD SERVES 1

A Portuguese variation of cold coffee, Mazagran is made with strong coffee

or espresso. It is served over ice with a twist of lemon, slightly sweetened,
and occasionally spiked with rum.
Place 3–4 ice cubes and a wedge of lemon into
1 the glass.
espresso Using the technique on pp44–45, brew two shots/
2 11⁄2fl oz (50ml) of espresso over the ice.

SERVE IT UP Add sugar syrup, if desired (see pp162–63)

ice cubes
to taste, and serve immediately.

small glass

ICE ESPRESSO
GEAR ESPRESSO DAIRY WITHOUT TEMP COLD SERVES 1

The quickest way to chill an espresso is to pour it over ice, but if you shake
it with ice, you create an attractive foam. Experiment with different types
of sugar—white, demerara, or muscovado—to provide contrasting flavors.

Using the technique on pp44–45, brew two

1 shots/11⁄2fl oz (50ml) of espresso into a
small cup, and dissolve sugar into it, if desired.
espresso
Pour the espresso into a cocktail shaker
2 filled with ice cubes and shake vigorously.
ice cubes
SERVE IT UP Fill the glass with a few
ice cubes, strain the coffee over the top,
small glass and serve.
186 THE RECIPES

SPARKLING ESPRESSO
GEAR ESPRESSO DAIRY WITHOUT TEMP COLD SERVES 1

Adding sparkling water to an espresso might seem an unusual practice,

but the resulting effervescence is really quite refreshing. Beware that
combining the two very abruptly might lead to an eruption of foam.
Place the glass in the freezer for an hour or so before you
sparkling
water
1 wish to serve.
Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)
espresso

ice cubes
2 of espresso into a small pitcher. Fill the glass with ice cubes and
pour the espresso over.

SERVE IT UP Gently top with sparkling water, taking care not to let
the foam overflow, and serve.
small glass

SNOW WHITE
GEAR ESPRESSO DAIRY WITHOUT TEMP COLD SERVES 1

This chilled coffee combines the unusual flavors of strawberry and licorice and
is made with a lot of ice. The name of the recipe comes from the contrasting
colors of red and black, which are reminiscent of Snow White’s lips and hair.

Using the technique on pp44–45, brew two shots/11⁄2fl oz (50ml)

sugared
espresso 1 of espresso into a pitcher. Dissolve 1 teaspoon white sugar into it. Add
the espresso and ice cubes to a cocktail shaker and shake vigorously.
ice cubes
Fill the tumbler with 1 tablespoon licorice flavoring and
strawberry
flavoring
2 1 tablespoon strawberry flavoring and top with ice cubes.
Strain the espresso over. For a creamier flavor, add 11⁄2fl oz (50ml)
licorice
flavoring 3 cold milk, if desired before your pour the espresso over the top.
medium tumbler
SERVE IT UP Serve with a spoon, to stir all the ingredients together.