Bags packed. Windows down. Refills always welcome. This is our Holiday Blend nod to the great roadside diner milkshake. Sweet, simple, a little nostalgic. Built for long days, hot roads, and that one last treat before you drive off again. Cold brew at the base, cherry through the middle, and a creamy cap up top, finished the only way that makes sense: a cherry on top.
Cherry Cold Brew
What you’ll need
• 180–200 ml Holiday Blend cold brew
• 20–30 ml cherry simple syrup
• Ice
• 1 maraschino cherry
• Cold foam (optional)
Method
1. Fill a glass with ice.
2. Add cherry syrup to the base.
3. Pour over cold brew and stir gently to combine.
4. Top with cold foam if you’re feeling fancy, then garnish with a maraschino cherry.
Cherry Simple Syrup
What you’ll need
• 1 cup cherries (fresh or frozen, pitted)
• 1 cup sugar
• 1 cup water
• Optional: ½ tsp vanilla extract or a strip of lemon peel
Method
1. Add cherries, sugar, and water to a small pot over medium heat and stir until the sugar dissolves.
2. Simmer gently for 10–15 minutes, pressing the cherries as they cook to release flavour and colour.
3. Remove from heat and let it steep for a further 10 minutes.
4. Strain through a fine sieve, pressing the fruit to extract as much syrup as possible.
5. Cool completely, then bottle and refrigerate for up to 2 weeks.
Hot tips
• Leave in a touch of cherry pulp if you prefer a thicker syrup.
Cold Foam
Ingredients
• 60 ml cold thickened cream
• 30 ml cold full cream milk
• 1 to 2 teaspoons sugar or simple syrup, optional
• A few drops of vanilla extract, optional
Method
1. Add everything to a small jar, milk frother, or blender.
2. Froth until thick but still pourable. You are aiming for soft, creamy foam, not whipped cream.
3. Spoon or gently pour over cold brew.
Hot Tips
• Everything needs to be very cold for the best foam.
• If it gets too thick, stir in a splash of milk.
• For a lighter foam, use more milk and less cream.
• Works well unsweetened if your coffee is already sweet or chocolatey.
Cheers.
