It’s summer outside, but it’s winter in our cups, thanks to Coconut Mocha Cold Coffee and Cinnamon Dolce Coldbrew, both of which are a sip of freshness and the best brain freeze we’ve ever had. Make them at home with these simple recipes.

They say that a cup of coffee shared with a buddy is happiness savoured and time well spent, and if you agree, we’ve got you covered with some cool recipes like Coconut Mocha Cold Coffee and Cinnamon Dolce Coldbrew to combat the summer heat.

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Recipes by Abdul Sahid Khan, Head trainer.

1. Coconut Mocha Cold Coffee

Ingredients:

2 shot espresso cold/ 90ml coldbrew

200ml coconut milk

15ml chocolate syrup

10ml vanilla syrup

1 teaspoon sugar

2 tablespoons toasted coconut

1 can cold full-fat coconut milk

2 tablespoons sugar

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Method:

Take two shots of espresso, cold or room temperature, or cold brew, and combine with chilled coconut milk and sugar in a mixing dish using an electric hand mixer. Beat for 6 minutes, or until peaks form and the mixture has the consistency of whipped cream.

Pour 10ml of chocolate syrup at the bottom of your glass, then add ice cubes. Pour in the coffee, then the coconut milk, and finally the vanilla extract. Top with 1-2 tablespoons whipped coconut cream and another tablespoon (5-10ml) chocolate syrup. If desired, top with toasted coconut.

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2. Cinnamon Dolce Coldbrew

Ingredients for the cinnamon dolce coffee syrup:

1/2 cup light brown sugar 

1/3 cup maple syrup

1/2 cup water

1 5-inch cinnamon stick 

Ingredients for the iced coffee:

Ice or coffee ice cubes 

1 cup Cold Brew 

2 tablespoons cinnamon dolce syrup 

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Method for the cinnamon dolce coffee syrup:

In a small saucepan, combine all of the ingredients and heat over medium heat. Cook, stirring periodically, for about 5 minutes, or until heated through and the sugar has dissolved. Allow cooling for 15 minutes after removing from the heat. Take out the cinnamon stick. Refrigerate for up to 1 week in an airtight container.

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Method for the iced coffee:

Make a big glass of ice cubes. Add coffee concentrate, 2 tablespoons cinnamon dolce syrup (less or more depending on choice), and a half and a half until desired creaminess is reached. Insert a straw and serve.