We love to have a bit of fun at Bondi Coffee and experimenting with flavour is a good way to excite us without straying too far away from our workload! We've got 3 "New Year New Twists" on your favourite coffee blends and hope you love them as much as we do!
The Nut-ritious One
Ingredients:
1 sachet of Bondi Coffee
100ml coconut milk (from a carton not a tin)
100g walnuts (we will make this into a milk)
1 tsp unrefined coconut sugar if needed
Soak your walnuts in water overnight (or a minimum of 8 hours) Discard the water and rinse the nuts. Add them to a blender and pulse until they start to crumb. Add 500ml fresh water and blend on a high speed for 1-2 minutes. You might want to add more water depending on how thick it is. Strain out the pulp using a muslin cloth for the smoothest milk and store in the fridge.
Add 100 ml of coconut milk and 100ml of walnut milk to a pan and warm gently whilst whisking softly. Add 1 tsp unrefined coconut sugar or a sweetener of your choice and dissolve into the milks. Brew your favourite Bondi Coffee with water, making up about a 1/3 of your mug or cup. Once heated, pour the coco-walnut milk into your cup and top with some crushed walnuts for a little crunch.
The Healthy One
This is a super healthy breakfast smoothie, but feels super indulgent thanks to its creaminess, and you can use the rest of your walnut milk to make it.
Ingredients:
1 Sachet of Bondi Coffee brewed with 100ml boiled water
50g Rolled Oats
1 small banana (frozen is best!)
1 tbsp peanut butter
1 tbsp flaxseeds
1 teaspoon cacao powder
200ml walnut milk or milk of choice
Brew 1 sachet of Bondi Coffee in 100-150ml of water and allow to cool. Add the oats, banana, peanut butter, flaxseeds and cacao powder to a blender. Add some of the milk and begin to blend. Once the coffee has cooled you can add this to the blender and mix. Add more of the walnut milk until you have your desired consistency. You can add a teaspoon of honey or maple syrup for a little sweetness too.
The Festive One
We had some left over white chocolate so used it to make this gorgeous little number. It's sweet and so satisfying, perfect for these darker days.
1 sachet Bondi Coffee brewed with 150ml boiled water
¼ - ½ teaspoon peppermint extract
150ml milk or dairy-free alternative
50g no added sugar white chocolate (normal white chocolate works just as well)
Powdered nutmeg and cinnamon
Put a milk pan on the hob and melt the white chocolate with the milk by whisking gently. Add the peppermint extract and stir. Boil the kettle and brew your Bondi Coffee in your favourite mug. Top up with the white chocolate and peppermint milk and stir together. You can top this with a dollop of cream before sprinkling with some nutmeg and cinnamon. Bonus points if you have a Christmas pattern topper!
