Eduarda Cristovam, Head of Coffee

Sweetness and light Lockdown may be responsible for our waistlines, those “tops-off” moments may be rarer this year and our summer wardrobe might have mysteriously shrunk. With that in mind I ask that when you gift me with a beautifully crafted ice cold or blended drink, the gift of cholesterol and diabetes is not included in the package. Dropping the temperature lowers our perception of sweetness but let that not be the excuse to madly pump away at those flavoured syrups. Think hidden sugars and count how many spoonsful are being thrown into each drink. I don’t want my ice-cold cup of magic to have enough sugar to sustain a small village. Sugar-free options are available and sought after by many, their aftertaste is prolonged to survive even the coldest of recipes so you might need to use less than their sugary counterparts.

Blend on the Texture

Many of us want creaminess in our drinks, and that can be easily conjured into reality. Frappe powders help create the mouthfeel and texture thickness that make the hard job of sucking on a straw and the brain freeze that follows worthwhile. Let’s accept that fat makes creamy dreamy and milk powders help deliver the perfect texture, but elasticated trousers are uncool whatever the weather. It’s hard to find texture alternatives but avocado, banana and oats are great contenders. I may be mad as a bucket of squirrels, but another solution is cup size and there’s courage in offering a regular size only when it comes to creamy blended drinks. Ice can be a friend when delivering texture and the ice ratio in the cup is crucial. Too little and the drink will feel like a slimy warm handshake. Too much and pinched red cheeks will struggle dragging what feels like thick syrup up a feeble straw.

The art of Fluff

The final touch is whipped cream, used as the equivalent of bird head feathers. Perilous mountains sit on drinks craving attention. It looks pretty, and its texture often contrasts the icy mouthfeel of the beverage which can be fun both for the palate and our brains. Listen carefully and “mmmmmm” sounds, like pigeons cooing, can be heard when an offering of whipped cream is made. Bearing in mind that I don’t want my derriere the size of a small country, if your recipe looks bare without cream, consider a zig-zag instead of a peak. Skimmed milk may also balance the overall calorie intake. With the growing army of lactose intolerant and an overall desire for plant-based options, it’s with great pleasure that I say “no thanks” when cream is offered as an add on. Instead, tempt me with non-dairy alternatives.

Old favourites Vanilla, caramel, and hazelnut are top flavour favourites in lattes. We all know what to expect and there is reassuring familiarity in classic recipes that never get old. Dropping the temperature to bone chilling is perfect for the holy grail of sweetness and bitterness balance. Coffee is versatile and the standard much loved hot latte is easily transformed into an iced version.

Some flavour combinations never get boring. Mint and chocolate are perfect whatever the season; iced tea with peach is now a staple offering; tropical flavours like mango, coconut and pineapple were made for summer; and as far as I’m concerned lemon goes with everything. Although the new draws the eye, classic recipes and old favourites live on.

Every summer we join the slipstream of ice-cold drinks sifting through the new and perhaps finding new favourites. Warm weather makes us pine for an iced latte, a colourful iced tea, or a creamy frappe. They are now part of our seasonal rituals and most importantly they are fun. Long live the ice cube!