It’s November now but the Texas weather hasn’t gotten the memo yet, despite a couple false starts. Until then, I’m keeping myself busy stocking my already-cluttered fridge with a variety of cold beverages for these warm days.
Cold brew, of course, is my go-to caffeine. I make it in a heavy glass pitcher I snagged from my grandmother’s garage sale a couple years back. I used to have a cloth filter for the grounds, but after awhile the oil buildup had it tasting too acidic for me. So now I’m using a metal filter that will hopefully last me for years without compromising on flavor. Typically the ratio is 1 cup of coarsely ground coffee to 4 cups of water, but it’s very forgiving.
Once I have my brew, the real fun begins. You can drink it straight or with your choice of milk, but I also love experimenting with a variety of flavors. I’ve improvised a few simple syrups (1:1 water and sweetener) with white sugar, honey and lavender, brown sugar with cinnamon and cardamom, etc. Maple syrup is a nice lazy option, too.
Probably my favorite preparation is inspired by Philz Coffee’s iconic mint mojito, which I sampled in San Francisco at a friend’s recommendation. Before my mint plant died, I would pluck a few healthy leaves and muddle them in a glass with simple syrup before pouring in the cold brew and a splash of milk. It’s not for everyone, but I find it bright and refreshing!
If tea is more your speed, I love making a generously sweetened jug of southern iced tea and sprucing it up with a sprig of mint. I’ve also been putting all my half-empty bags of loose leaf teas to good use. You can ice any tea you want but my favorites are lighter, fruitier teas such as the smooth ginger peach oolong a friend of mine gifted me awhile back.
When I need a late afternoon pick-me-up but don’t want to risk a coffee, I’ll make myself a lovely matcha latte. The ratio that works best for me is 2 tsp of matcha powder and 1/2 cup of hot water. My lazy method is to mix it with a milk frother since I haven’t invested in a traditional matcha kit yet. Then I sweeten it with 2 tsp of honey and add milk until the color seems right.
As an Austin local, having Topo Chico on hand is a must. To be honest, I’m not a fan of sparkling water (gasp), but I do find it a convenient base for summer bevvies. So far I’ve mixed it with mango nectar, orange juice, and H-E-B raspberry lemonade (#NotSponsored).
But my favorite combo of all time is my best approximation of Thai sparkling limeade, otherwise known as nam manao or manao soda. Mix 1/4 cup of freshly squeezed lime juice with 1/2 cup of simple syrup and throw in a pinch of salt (the key ingredient!) to balance the flavors. Then pour over ice and top it off with sparkling water to taste. I swear there’s nothing more satisfying on a humid day. One thing I miss most about Thailand is a canned version of this drink, Schweppes Manao Soda, which is tragically unavailable in the States.
Finally, when my resolve to pinch pennies is particularly weak, I’ll treat myself to a craft soda during my shift at Central Market. My faves so far are Boylan Black Cherry Soda, Fitz’s Peach Pop, and Jamaican Ting.
What are you sipping on these days?