California Walnut Cream Topped Cold Brew
Description
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.
Ingredients
California Walnut Cream "Foam"
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350 gm. peeled walnuts, aka “blanched walnuts”
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700 gm. water, room-temperature
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70 gm. powdered sugar
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14 gm. vanilla extract
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12 gm. kosher or other non-iodized Salt
Cold brew
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80 gm. cold brew
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15 gm. walnut cream (sub-recipe)
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30 gm. California green walnut liqueur “Nocino”, optional
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1 gm. roasted walnuts
PREPARATION
California Walnuts Cream "Foam"
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Combine ALL ingredients in a professional variable-speed blender.
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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.
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Transfer to a container, and chill overnight or until cooled to at least 45F / 7 C degrees.
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Use cream base to fill the “whipped cream dispenser” up to the “1-qt line” and then seal it tightly.
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Charge with three chargers of nitrous oxide gas (N₂O).
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Keep cold and ready for service.
Assemble the Cold brew
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Moisten the edge of the glass with water or nocino, then press into walnuts to create a walnut-rimmed glass.
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Add nocino to glass. Then add cold brew – leaving 1/4 – 1 inch of space before the rim of the glass.
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Dispense walnut cream from the “whipped cream dispenser” to create a thick creamy foam on top.
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Optional: sprinkle with more walnuts.