California Walnut Cream Topped Cold Brew

By Chef Robert Danhi
Total Time
0 Mins
Serves
1
Serving Size
1 glass
Course
Beverages

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.

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Ingredients

California Walnut Cream "Foam"

  • 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

Cold brew

  • 80 gm. cold brew
  • 15 gm. walnut cream (sub-recipe)
  • 30 gm. California green walnut liqueur “Nocino”, optional
  • 1 gm. roasted walnuts

Preparation

California Walnuts Cream "Foam"

  1. Combine ALL ingredients in a professional variable-speed blender.
  2. 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.
  3. Transfer to a container, and chill overnight or until cooled to at least 45F / 7 C degrees.
  4. Use cream base to fill the “whipped cream dispenser” up to the “1-qt line” and then seal it tightly.
  5. Charge with three chargers of nitrous oxide gas (N₂O).
  6. Keep cold and ready for service.

Assemble the Cold brew

  1. Moisten the edge of the glass with water or nocino, then press into walnuts to create a walnut-rimmed glass.
  2. Add nocino to glass. Then add cold brew - leaving 1/4 - 1 inch of space before the rim of the glass.
  3. Dispense walnut cream from the “whipped cream dispenser” to create a thick creamy foam on top.
  4. Optional: sprinkle with more walnuts.