Ten more cups for the notebook.

Ten newly written kitchen experiments. Each makes one iced drink. Start with the listed sweetness, then adjust to your taste.

Use milk that works for you and check ingredient labels for allergens. These recipes are development drafts, not claims of completed kitchen testing.

Iced · One serving

Maple Cardamom Cloud

On the counter: 60 ml espresso; 120 ml oat milk; 2 tsp maple syrup; a small pinch of ground cardamom; 1 cup ice.

  1. Stir maple and cardamom into the warm espresso until combined.
  2. Fill a 350–450 ml cup with ice, then add 90 ml oat milk and the espresso.
  3. Froth the remaining 30 ml cold oat milk and spoon it over the top. Stir before drinking.

Start with very little cardamom: the coffee should still be the main event.

Iced · One serving

Orange Cocoa Nightfall

On the counter: 60 ml espresso; 120 ml oat milk; 1 tsp unsweetened cocoa; 2 tsp brown sugar; one small strip of washed orange peel; ice.

  1. Stir cocoa and sugar into the espresso until smooth.
  2. Twist the orange peel above the cup, rub it around the inside, then remove it. Add ice and 90 ml oat milk.
  3. Pour in the cocoa espresso. Froth the last 30 ml milk and spoon it on top.

Use peel for aroma, not orange juice. The drink stays coffee-forward.

Iced · One serving

Brown Sugar Black

On the counter: 60 ml espresso; 1–2 tsp brown sugar; 1 tsp water; 1 cup ice.

  1. Dissolve the brown sugar with the water and warm espresso.
  2. Fill a small cup with ice and pour the sweetened espresso over it.
  3. Stir, taste, and stop there. Add a little cold water only if you want a longer drink.

This is a sweetened home variation, separate from Couv’s unsweetened Ojii Original.

Iced · One serving

Coconut Vanilla Drift

On the counter: 60 ml espresso; 100 ml oat milk; 30 ml canned coconut milk, shaken; 1 tsp vanilla syrup; ice.

  1. Mix the oat milk and vanilla syrup in a cup filled with ice.
  2. Pour espresso slowly over the milk.
  3. Whisk the coconut milk briefly and spoon it on top. Stir to drink.

Coconut milk makes a soft layer; it will not behave exactly like dairy whipped cream.

Iced · One serving

Cinnamon Honey Ripple

On the counter: 60 ml espresso; 120 ml oat milk; 2 tsp honey; a small pinch of cinnamon; ice.

  1. Dissolve the honey in the warm espresso, then add the cinnamon.
  2. Add ice and 90 ml milk to your cup. Pour in the honey espresso.
  3. Froth the last 30 ml milk and add it on top.

Keep the cinnamon light so you can taste the honey. This recipe contains honey.

Iced · One serving

Vanilla Sea-Salt Black

On the counter: 60 ml espresso; 1 tsp vanilla syrup; a few grains of fine salt; ice.

  1. Stir the vanilla syrup into the espresso.
  2. Add only a few grains of salt, mix, and taste before adding any more.
  3. Pour over ice in a small cup. Keep it short or lengthen with a splash of cold water.

A tiny amount of salt is enough; a visible pinch can overwhelm a small drink.

Iced · One serving

Strawberry Cocoa Cloud

On the counter: 60 ml espresso; 100 ml oat milk; 1 tbsp strawberry jam; 1 tsp cocoa; 1 tbsp warm water; ice.

  1. Loosen the jam with warm water. Stir cocoa into the espresso separately.
  2. Spoon the strawberry mixture into a cup. Add ice and milk.
  3. Pour cocoa espresso over the milk, then stir from the bottom before drinking.

Choose a smooth jam if you dislike fruit pieces. Sweetness varies by brand.

Iced · One serving

Banana Brown-Sugar Float

On the counter: 60 ml espresso; 120 ml oat milk; 2 tbsp mashed ripe banana; 1 tsp brown sugar; ice.

  1. Blend banana with the oat milk until smooth.
  2. Dissolve brown sugar in the warm espresso.
  3. Pour the banana milk over ice, add the coffee, and stir.

This is a textured drink. Blend thoroughly and make one serving to enjoy immediately.

Iced · One serving

Rose Vanilla Coffee

On the counter: 60 ml espresso; 120 ml oat milk; 1 tsp vanilla syrup; one drop food-grade rose water; ice.

  1. Mix vanilla syrup with the oat milk.
  2. Add one drop of culinary rose water and taste. Add another only if needed.
  3. Pour the milk over ice, then add espresso.

Use food-grade rose water intended for cooking. A little goes much further than you think.

Iced · One serving

Cocoa Maple Matcha

On the counter: 1 tsp matcha; 30 ml warm water; 120 ml oat milk; 1 tsp cocoa; 2 tsp maple syrup; ice.

  1. Whisk matcha with the warm water until smooth.
  2. Mix cocoa and maple with a spoonful of oat milk, then stir in the remaining milk.
  3. Pour cocoa milk over ice and add the matcha slowly. Stir to drink.

A matcha option for the recipe notebook; it does not add another drink to Couv’s menu.