International Coffee Day: Celebrate your favourite drink with these exclusive coffee-based recipes

International Coffee Day recipe: Dark Chocolate-Caramel Macchiato Pie

Celebrating International Coffee Day without exclusive coffee based recipes is not fair. So we embrace the favourite drink's journey from the crop to the drinks and dishes. Beverages, candies, therapies, medicines and even currency, the inevitable coffee finds it place everywhere. Whichever way you choose to have it, coffee will not disappoint you.

Let's have a look at some exotic, yet easy to make, dishes and drinks made with coffee.

Dark Chocolate-Caramel Macchiato Pie

By Gopinath Vyraperumal, Assistant Food & Beverages Manager, Courtyard By Marriott Goa Colva

Ingredients

• Undipped biscotti, 60 gm
• Butter, 80 gm
• Cream cheese, 100 gm
• Dark chocolate, 50 gm
• Brewed coffee, 20 gm
• Whipped cream, 20 gm
• Chocolate milk, 50 gm
• Caramel Sundae syrup, 30 gm
• Shaved chocolate, 40 gm

• Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs. Add butter; pulse until blended.
• Press onto bottom and up side of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
• Beat cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended.
• Fold whipped topping. Spread in crust. Freeze until set, about 30 minutes. Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in whipped topping.
• Spread over first layer. Freeze until set, about 30 minutes. Place remaining whipped topping in a large bowl; fold in caramel syrup. Spread over pie; top with shaved chocolate.
• Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

International Coffee Day recipe: Coffee Crème Brulee

Coffee Crème Brulee

By Chef Mozanne Karbhari, Sous Chef, ITC Grand Central, Mumbai

Ingredients

• Heavy cream, 1 1/2 cups
• Milk, 1/2 cup
• Sugar, 1/4 cup
• Instant coffee, 1 tbsp
• Egg yolks, 4 Nos
• Sugar for topping, 2 tbsp

• Preheat the oven to 150°C. Remove the coffee, milk, and cream from the stove when simmered over medium heat.
• Whisk sugar and egg yolks together until pale. Add the heated cream mixture gradually while swirling all the time.
• Pour into ramekins and bake for 45 minutes in a water bath. Let it rest for two hours. Sprinkle sugar on top and use a cooking torch to caramelise it before serving.

International Coffee Day recipe: Dope Tegroni

Dope Tegroni

By Chef Rollin Lasrado, Executive Chef West Smoke House Deli

Ingredients

• Coffee infused Tequila, 30 ml
• Martini Rosso, 20 ml
• Campari, 20 ml
• Garnish, Orange peel

• Pour all the ingredients into a mixing glass filled with ice and stir well until chilled.
• Strain the mixture into a chilled coupe glass.
• Twist an orange peel over the drink to release its oils, then drop the peel into the glass.
• To make coffee-infused tequila, fill a clean jam jar or mason jar halfway with ground coffee beans, then top it up with tequila.
• Seal the lid tightly and shake for 30 seconds. Let the mixture infuse at room temperature for anywhere between 10 minutes to overnight.
• Once infused, strain the tequila through a coffee filter to remove the grounds, and it's ready to enjoy as you like.

International Coffee Day recipe: Kappi & Cacao Rice Pudding

Kappi & Cacao Rice Pudding

By Chef Saurabh Das, Founder and Chef at Craft of Food 2.0

Ingredients:

• Milk, 250 ml
• Cream,  50 gm
• Sugar,  20 gm
• Vanilla bean, A small part
• Cooked rice, 100 gm
• Milk Chocolate 50g
• Coffee decoction, 20 ml
• Saffron, 2-3 strands

• Heat milk and cream to a boil in a saucepan.
• Add  sugar and vanilla bean.
• Once the sugar gets dissolved, remove the vanilla bean. Simmer it.
• Stir cooked rice in  milk mixture and make it hot.
• Remove the pot from the flame and add milk chocolate and coffee decoction. Continue to simmer until the milk chocolate melts. Once the mixture has thickened, remove from flame. Divide the pudding in ramekins. It should be served cold.

International Coffee Day recipe: Espresso Martini

Espresso Martini

By Chef Feruzan Bilimoria, Corporate Mixologist, True Palate Hospitality

Ingredients:

• Vodka, 45 ml
• Coffee liqueur, 20 ml
• Espresso shot, 30 ml
• Ice (for shaking)
• Garnish, 3 coffee beans

• Brew a fresh espresso shot and allow it to cool slightly.
• In a cocktail shaker, combine vodka, coffee liqueur, and the espresso shot.
•  Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled and frothy.
• Double-strain the mixture into a chilled martini glass.
• Garnish with three coffee beans floating on top for a touch of elegance.
• Serve immediately and enjoy the rich, bold flavours of the classic Espresso Martini.