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.
Total Time
Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Nutrition
Ingredients
California Walnut Cream "Foam"
- 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
For Each Cup Use
- 175 ml. cold brew coffee
- 15 ml. walnut cream (sub-recipe)
- 30 ml. California green walnut liqueur “Nocino”, optional
- 1 gm. roasted walnuts
Preparation
California Walnuts Cream "Foam"
- 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.
Assemble the Cold brew
- 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.