7 Signature Coffee Drinks to Get You Into the Spirit this Winter

Winter is the perfect season to warm up with a cup of coffee. Looking for more festive coffee drinks this season? We’re sharing some of our favorite signature drink recipes, courtesy of our staff. If you attend the Tasting at Ten on December 22, you’ll get to try some of these treats for yourself!

Boston: Marty Souza – The Winter Grass

Marty—one of our customer representatives out of Boston—created this delicious concoction that he calls The Winter Grass (pictured above).

“I made an early version of this beverage years ago using the previous iteration of Hologram—called Espresso Rustico—and sorghum syrup instead of maple syrup. Back then, the blend had a Papua New Guinea component. For this updated version, I swapped out Hologram/Rustico for Iridescent and swapped the sorghum for maple. The flavors all around were lighter and brighter in this updated version and seemed to work better as an iced beverage. If you are down south, try some local sorghum syrup. Or if you are in the southwest try some local amber agave syrup!”

Yield: 12 beverages (with extra syrup for soda or cocktails!)

You will need:

  • 1 tsp fresh turmeric root, peeled and chopped
  • 6 stalks fresh lemongrass
  • 4 satsuma mandarin
  • One 500 mL bottle Fever-Tree Premium Indian Tonic Water
  • Iridescent or your coffee of choice
  • 9 fl oz Vermont maple syrup (grade A dark robust taste)

For the lemongrass/turmeric/blood orange infused maple syrup:

  • Peel the tough outer layer from one lemongrass stalk, slice in half lengthwise and chop one half (about 2 tbsp)
  • Combine the 1 tsp chopped turmeric and 2 tbsp chopped lemongrass into a pot with 12 oz of water
  • Bring to a boil and then lower to a low simmer for 10 minutes
  • Add 1 peel of the satsuma mandarin and strain through a fine mesh strainer
  • Stir in maple syrup

For the espresso:

  • Dose 18 grams for a 36 gram shot of espresso (1 to 2 ratio) in 33 seconds*
    *using a La Marzocco Stada at 201 degrees F / VST 19 gram basket / Mahlkonig Peak grinder

Creating one beverage:

  1. Slice a 6-inch piece of peeled lemongrass stalk in half lengthwise, exposing the inner layers
  2. Fill a small rocks glass with ice and place the sliced lemongrass stalk upright in the glass
  3. Pour 3 oz of tonic water into glass
  4. Measure out 1/3 oz of infused syrup in a separate cup and pull espresso right on top
  5. Stir espresso and syrup to combine
  6. Pour espresso syrup combination over ice and tonic
  7. Garnish with a fresh peel of blood orange

Los Angeles: Hana Kaneshige – Coffee Hot Toddy

This citrusy brew by Hana—a member of our education team out of Los Angeles—uses orange, ginger, brown sugar, cinnamon sticks, and our winter blend, Iridescent. She likes to serve his with a shortbread cookie on the side.

Yield: 6–12 beverages depending on size

You will need:

  • Ginger root (peeled and sliced)
  • 2–3 broken cinnamon sticks
  • 115 grams brown sugar
  • 230 grams water
  • 1 orange
  • Strips of orange peel
  • Freshly brewed Iridescent or your coffee of choice

Directions:

  1. Peel ginger
  2. Slice or grate ginger and then add 30 grams to a saucepan
  3. Break up cinnamon sticks and add to pot
  4. Add 115 grams brown sugar
  5. Add 230 grams water and bring to a boil
  6. Once the mixture has simmered and reduced, add the juice of one large blood orange
  7. Continue to simmer until the mixture is reduced and thickened
  8. Add 1 part syrup to 10 parts coffee in a glass, stir to incorporate
  9. Twist the orange peel strip over the glass to release the aromatic oils
  10. Serve with a shortbread/biscuit

Seattle (at the La Marzocco USA showroom): Travis Beckett – Everything Nice

This blackberry and barley malt cappuccino by Travis—one of our customer representatives out of Seattle—tastes just like berry cobbler. The Seattle team will be partnering with Oatley for this Tasting at Ten which will take place at the La Marzocco USA showroom on 1553 NW Ballard Way to create this dairy-free beverage.

Yield: 12 drinks

You will need:

  • 10 grams blackberry and barley malt reduction (recipe below)
  • 2 shots of Iridescent
  • Oatley oat milk
  • Allspice

For the reduction:

  1. Combine 2 cups of blackberries and 1/4 cup of barley malt in a pot
  2. Bring to a boil, smashing the blackberries with a wooden spoon
  3. Once it comes to a rolling boil and the blackberries are smashed, strain through a mesh strainer and cool before using

Directions for the drink:

  1. Combine espresso and reduction in a cappuccino cup
  2. Top with steamed oat milk
  3. Grate allspice on top with a micro-plane

Chicago: Jeff Batchelder – Winter Night

A customer representative out of Chicago, Jeff came up with this wintery, non-dairy drink that he calls Winter Night.

“I’m calling it Winter’s Night, because the oat milk is comforting like a blanket for your tongue, the espresso is rich and similar to mulled wine, and the clove syrup sweetens it up a little, but adds a wintery cool feeling in the finish,” Jeff says. “The nutmeg adds to the comfy, spicy, holiday vibe.”

You will need:

  • 2 grams of cloves
  • 175 grams of sugar
  • Iridescent or your coffee of choice for espresso
  • Oat milk

To make the clove syrup:

  1. Steep 2 grams whole cloves in 250 mL of 210F water for 5 minutes
  2. Pour the filtered liquid into 175 grams sugar (Jeff used organic white sugar) and whisk until dissolved

Recommended Iridescent recipe for espresso is 18 grams dose, 29 seconds, 37 grams out.

Directions:

  1. Steam 7 oz Oatly brand oat milk to 140 F
  2. Pull the shot of espresso and add 20 grams of the clove syrup to the espresso shot
  3. Pour the oat milk into the espresso/syrup mix
  4. Sprinkle a little nutmeg on the top and enjoy

Philadelphia: Dee Stubblefield – It’s Always Iridescent in Philadelphia

Dee, one of our customer representatives out of Philly, concocted this fun drink they call It’s Always Iridescent in Philadelphia. They used Iridescent espresso steeped in a variety of mulling spices and combined it with a poached Asian pear nectar, yum!

Yield: one 6–8 oz cappuccino

You will need:

  • 2 cinnamon sticks
  • 3 cloves
  • 1 half anise pod
  • 1 slice ginger
  • 5 grams of raw honey
  • 4 oz milk for steaming
  • Iridescent or your coffee of choice

Directions:

  1. Combine all of the spices and honey in a serving vessel (set aside one cinnamon stick for garnish)
  2. Pull one double shot of Iridescent (or the coffee of your choosing)
  3. Combine the coffee with the spices
  4. Allow the mixture to steep for at least 5 minutes
  5. After steeping, strain the mixture into the mug or drinking vessel you prefer
  6. Steam your milk
  7. Combine the mulled espresso and milk, and then garnish with remaining cinnamon stick

Asheville: Trevor Clark – A Few Figs from Thistles

Trevor—one of our customer representatives out of Asheville—came up with this festive, dairy-free drink that has a hint of mint.

You will need:

  • Iridescent espresso or your coffee of choice
  • Fig preserve
  • Cardamom
  • Almond milk
  • Mint garnish
  • Ice

Directions:

  1. Dilute 1 oz of smooth fig preserves with 1 oz of water
  2. Add two dashes of ground cardamom to mixture
  3. Whisk vigorously until homogenized
  4. Pull a shot of Iridescent espresso into shot glasses, then add to fig-cardamom sauce (Substitute 1.5 oz cold brew concentrate if you can’t prepare espresso)
  5. Add 1 oz Califia Farms Barista Series almond milk, then stir
  6. Pour beverage over a king cube in a rocks glass
  7. Smack a fresh mint leaf against the counter and rub the rim
  8. Leave leaf on side of glass for garnish
  9. Serve with a gingersnap cookie

Durham: Tyler Hanes – Chilled Toddy

Tyler—a customer representative out of our Durham HQ—created this cold coffee drink that has all of the elements of a perfect holiday drink but with a chilled twist!

You Will Need:

  • 2 shots of Iridescent or your coffee of choice
  • 1 tbsp of honey ginger simple syrup (recipe below)
  • 2 cups of water
  • 1 cup of agave nectar (or honey)
  • Fresh ginger (approximately 2 inch root)
  • ½ tbsp of lemon simple syrup (recipe below)
  • 1 cup of sugar
  • 1 cup of water
  • 1 ½ cups of fresh lemon juice
  • Shaved nutmeg with orange garnish on top

Recipe for Lemon Simple Syrup:

  1. In a small saucepan, combine one cup of sugar and one cup of water and bring to a boil
  2. Simmer over moderately low heat, stirring, until sugar dissolves
  3. Pour the syrup into a heatproof bowl and let it cool to room temperature
  4. Stir in one and a half cups of fresh lemon juice

Recipe for Honey Ginger Syrup:

  1. Chop fresh ginger into 1/2 inch pieces
  2. Pour 2 cups of water into saucepan
  3. Add cup of agave (or honey)
  4. Add chopped ginger
  5. Simmer on medium for an hour (stirring occasionally)
  6. Place lid and let cool until syrup is room temperature
  7. Use a mesh strainer to strain out the ginger pieces, pouring into a large container
  8. Use funnel to pour syrup from container into sealable bottle to store
  9. Store in fridge

Directions for drink:

  1. Combine the ginger honey syrup, lemon simple syrup, and shots of Iridescent in a cocktail shaker with ice
  2. Shake well then pour, and garnish with orange and nutmeg