Elevate your cold brew with the luxurious flavor of California Walnuts in this refreshing and indulgent drink. A creamy walnut foam, created from a blend of blanched walnuts, sugar, and vanilla, tops the bold coffee, while a finely ground walnut-rimmed glass adds a subtle, nutty crunch. For an extra layer of complexity, a splash of California Green Walnut Liqueur ‘Nocino’ makes this an irresistible, cocktail-worthy treat.
350 gm. peeled walnuts, aka “blanched skinless walnuts”
700 gm. water, room-temperature
50 gm. powdered sugar
10 gm. vanilla extract
12 gm. kosher or other non-iodized Salt
175 ml. cold brew coffee
15 ml. walnut cream (sub-recipe)
30 ml. California green walnut liqueur “Nocino”, optional
1 gm. roasted walnuts
Combine ALL ingredients in a professional variable-speed blender.
Puree on medium-high speed (#8) for 3 minutes or until velvety smooth. The mixture’s temperature will increase significantly due to friction to about 120 F. / 50 C degrees.
Transfer to a container, and chill overnight or until cooled to at least 45F / 7 C degrees. It will thicken after chilling.
Use cream base to fill the “whipped cream dispenser” up to the maximum file line and then seal it tightly.
Charge with three chargers of nitrous oxide gas (N₂O).
Keep cold and ready for service.
Moisten the edge of the glass with simple syrup or nocino, then press into walnuts to create a walnut-rimmed glass.
Add nocino to glass. Then add cold brew – leaving 1/4 – 1 inch of space before the rim of the glass.
Dispense walnut cream from the “whipped cream dispenser” to create a thick creamy foam on top.
Optional: sprinkle with more walnuts.