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 walnuts”
700 gm. water, room-temperature
70 gm. powdered sugar
14 gm. vanilla extract
12 gm. kosher or other non-iodized Salt
80 gm. cold brew
15 gm. walnut cream (sub-recipe)
30 gm. 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 2 minutes. 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.
Use cream base to fill the “whipped cream dispenser” up to the “1-qt 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 water 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.