Outlandish Cascara Recipes to Try!
Sun Streaks in the Coffeelands (Fresh Cup Magazine)
1 oz. Goslings Black Seal Rum
1 oz. cascara simple syrup* (recipe below)
1 oz. fresh lemon juice
Shake with ice for thirty seconds, double strain into coupe or martini glass. Garnish with lemon peel if desired. Adjust proportions by tartness of lemon juice.
*Simmer one cup water, one cup light brown sugar, and one half cup cascara husks for twenty minutes, let steep for twenty minutes, and strain.
1 cup cascara tea
1/2 cup whole milk (or similar)
1 Tbsp of Jo Sno Syrup (Vanilla Black Pepper is my favorite)
In a medium-size saucepan, bring the milk and syrup to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat. Using an immersion blender (this is the trick to a frothy homemade latte), blend the milk until it’s frothy.
Pour cascara tea in a mug. Slowly add the warm, frothy milk to the tea. Serve warm.
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|Madcap Coffee Company
Grand Rapids, MI
|James Hoffman (of Square Mile Roasters)