BYOB : Black Tuxe Macchiato 

BYOB : Black Tuxe Macchiato 

July 24, 2020

 

This macchiato is all about using a classic flavor pairing, vanilla and rosemary to bring out the deep chocolate undertones in the Black Tuxe Ethiopian roast. It’s Luxe. It’s Sophisticated. It’s Sweet.

 

Curated by. Mia Simone Rush 


Vanilla Syrup Ingredients 

½ cup water

½ cup granulated sugar

3 teaspoons vanilla extract 


Rosemary Syrup Ingredients 

⅔ cup water

⅔ cup granulated sugar 

2 teaspoons dried rosemary 


Rosemary Whipped Cream Ingredients 

1 cups heavy whipping cream 

2.5 tablespoons rosemary syrup 


Macchiato Ingredients 

1, 3 ounce Black Tuxe ice cube 

2 ounces Black Tuxe roast chilled

5 ounces Almond milk 

1 ounce vanilla syrup, .5 oz rosemary syrup 

Ice 

Flaky Salt 

Monin Dark Chocolate Sauce* (optional)


Special Equipment

Chicago French Press silicone ice cube mold, mesh strainer, hand mixer, sandwich bag 


Brew : Do ahead; using your preferred brewing method make 3 cups of coffee (6 tablespoons Black Tuxe Roast : 18 oz water) as recommended in the CFP Brewing Guide, let cool. 


Evenly distribute coffee into ice mold, about 3 oz per cube and freeze until solid, about 6 hours. For best results let set overnight. Store remaining coffee in an airtight container or glass jar; keep chilled to use later.  


Vanilla Syrup

Combine warm water, sugar and vanilla extract in a jar. Cover and shake until sugar is dissolved. Keep chilled until ready to use. 


Rosemary Infused Whipped Cream & Macchiato


  1. In a small saucepan bring water to a boil on medium heat. Add dried rosemary, reduce heat and simmer, stirring occasionally until mixture becomes fragrant and water has an amber tint, 5 mins. Remove from heat and let cool. 

  1. Using a mesh strainer, filter liquid into a glass jar pressing gently on rosemary to release excess water. Add sugar to the jar, cover and shake until sugar is dissolved. Set aside. 

  1. Whisk heavy cream in a medium mixing bowl, gradually adding 2.5 tablespoons of rosemary syrup until soft peaks appear. Store in a container. Refrigerate until ready to use. 

  1. Pour 1 oz vanilla syrup,  .5 oz rosemary syrup, and almond milk into a glass. Fill glass ¾ of the way with ice along with 1 Black Tuxe ice cube. Add 2 oz of chilled Black Tuxe roast on top. 

  1. Spoon about ⅔ cup rosemary infused whipped cream into a sandwich bag; cut ½ inch from a corner and gently squeeze cream on macchiato, in a circular motion. Finish by drizzling dark chocolate sauce, if you’re feeling fancy and a sprinkle of flaky salt (a must). Enjoy! 

Special Note : Don’t let your rosemary syrup and whipped cream go to waste. Add .5- 1 oz of it to one of these Chicago French Press roast : Peach Nectar, Lemon Brulee, Coconut Creme, Original Blend and up your coffee game. 






Leave a comment

Comments will be approved before showing up.