Taking inspiration from the warmer weather, we challenged our regional teams to come up with signature spring coffee beverages that use our Hologram!
Hologram is all about the balance of the fruity and chocolatey notes. While it’s not as fruit-forward as a 100 percent natural sundried coffee like Micheta, the natural sundried component gives it a jammy punch and additional dimension. Many of these recipes use iced Hologram. For tips on how to make iced coffee, go here.
Strawberry Shortcake – Emeryville (pictured above)
Keeping in mind the berry notes that are inherent in Hologram and the celebration of spring, we took inspiration a spring treat—strawberry shortcake!
- Acidified Oatly: For every 16 ounces oat milk, add ¼ teaspoon of fresh lemon juice. Alternately, for every tablespoon of oat milk, add 5 drops juice from a lemon.
- Strawberry essence: 1:1 ratio of strawberry jam to hot water (10 grams:10 grams is sufficient for one beverage). After the jam dissolves, strain most of the solids out through a strainer (the plastic filter on an Aeropress works in a pinch).
- Hologram espresso: 19 grams in, 32 grams out, in about 29 seconds
- Whipped cream topping: Soy whipped cream (like Soyatoo) if you are vegan or lactose intolerant. Regular otherwise. An easy recipe for making your own whipped cream at home is to take 8 ounces of heavy whipping cream, add a pinch of sugar, and pour into a 16 ounce Mason jar. Fasten the lid tightly and shake back and forth until the cream is lightly whipped. (This takes 3-4 minutes and is a great arm workout.) The cream is done when the noise of sloshing liquid cream becomes quiet. The resulting cream will be creamy, but not yet firm, allowing for it to float on top of the drink as well as be sipped with the drink.
- In a shaker, combine 20 grams of the acidified oat milk, 15 grams strawberry essence, and 1 shot of Hologram espresso (double the recipe if using a double shot).
- Add ice and shake to chill.
- Strain into a glass and add a dollop of whipped topping.
- Garnish with a pinch of Hologram espresso grounds on the cream and a strawberry on the side.
Hologram Affogato – New York
A classic coffee dessert, an affogato is perfect for warmer months and is easy to make!
- Sherry B Dessert Studio Coffee Ice Cream: 1 scoop
- Hologram espresso: 1 ounce of (18g in, 34.5g out, 26 seconds)
- House-made whipped cream: Combine 8 ounces of heavy whipping cream and add a pinch of sugar in a 16 ounce Mason jar. Fasten the lid tightly and shake back and forth until the cream is lightly whipped. (This takes 3-4 minutes and is a great arm workout.) The cream is done when the noise of sloshing liquid cream becomes quiet. The resulting cream will be creamy, but not yet firm, allowing for it to float on top of the drink as well as be sipped with the drink.
- White–chocolate crunchy pearls by Sherry B or local shop
- Put one scoop of the Sherry B coffee ice cream into a glass.
- Pull one shot of Hologram espresso using the parameters above.
- Pour the shot over the ice cream.
- Garnish with house-made whipped cream and pearls by Sherry B.
Rhubarb Maple Shakerato – Boston
A flavorful drink that is as fun to make as it is to drink, this rhubarb shakerato combines maple and thyme with Hologram to create a complex and refreshing beverage.
- Freshly ground Hologram coffee: 12 ounces
- Rhubarb syrup:
- Clean and chop 1 pound of fresh rhubarb, reserving 2 stalks for garnish.
- Combine with 2 cups of water in a saucepan and bring to a boil and simmer for 20 minutes. Skim any foam that rises to the top with a spoon.
- Once the rhubarb has become uniformly mushy, remove from heat and strain liquid through a fine mesh strainer. (Reserve the separated mashed rhubarb for spreading on toast or as a topping for dessert!).
- Combine 1 cup of grade A maple syrup and the strained rhubarb liquid in saucepan and bring to boil, stirring occasionally and remove from heat to cool.
- Once cooled, pour into a sealable container like a Mason jar and refrigerate. Keeps for up to three weeks.
- Thyme infused Whipped cream:
- Add 2 cups of heavy cream and 2 tablespoons of thyme to a small saucepan and bring to a simmer over medium heat.
- Remove pot from heat, cover tightly, let cool on counter for 30 minutes, then refrigerate overnight or for at least 8 hours.
- Remove from refrigerator and strain out herbs. Pour cream into a cold mixing bowl and beat the cream with a whisk until soft peaks form.
- Sprinkle 3 tablespoons of granulated sugar over cream and whisk again until soft peaks return. Be careful not to over-whisk.
- Peel an 8-inch ribbon of fresh rhubarb with a vegetable peeler and place in a spiral pattern around the inside of a glass.
- Fill a small Mason jar or cocktail shaker with ice and pour 4 teaspoons of rhubarb syrup over ice.
- Pull a shot of Hologram using 17 grams of coffee, extracting an output of 30 grams of espresso in 34 seconds.
- Immediately pour espresso over ice and syrup. Attach lid to jar/shaker and shake vigorously for 10 seconds.
- Remove lid and strain liquid into glass.
- Top with a dollop of thyme whipped cream and enjoy!
Hi/Low – Seattle
Made with iced Hologram and lemon juice, this is kind of like a fruity, floral Arnold Palmer. Enjoy!
- Water: 335 grams
- Fresh iced Hologram coffee: 30 grams using our iced coffee brew guide
- Ice: 165 grams (more for serving)
- Demerara simple syrup: Combine 40 grams of demerara sugar with 40 grams of boiling water and stir until dissolved. Chill before using.
- Lemon juice: 40 grams
- Lavender syrup: 10 grams (we used the 1886 brand)
- Candied lemon peel for garnish
- Create the demerara simple syrup.
- Combine the simple syrup, lemon juice, lavender syrup, and iced Hologram in your favorite glass and stir.
- Garnish with the candied lemon peel.