If you like a little coffee in your milk (rather than a little milk in your coffee), this one’s for you.
- 2 ounces or shots of espresso or strong coffee
- Sweetener as desired
- 6 ounces hot milk
- 1 Master Foam recipe
- Cinnamon or unsweetened cocoa to taste (optional)
Pour the coffee into a 12-ounce cup and whisk in any sweetener. Add the hot milk and whisk lightly. Top with the Master Foam. If desired, sprinkle with cinnamon or cocoa.
Variation: For a mochaccino-style drink, whisk 2 tablespoons of natural cocoa powder into a small amount of the hot milk; when incorporated, add it along with the rest of the milk to the coffee and proceed with the rest of the directions.
Yields 1 serving
It’s a given that anytime you reach for olive oil rather than cream for your coffee, you’re replacing saturated fat with unsaturated fat brimming with polyphenols. With my Master Foam, you’re also getting a richness that deeply satisfies. Once you taste the full-bodied creaminess of frothed milk and EVOO, you may never go back to what you used before. As you experiment, start with a mild olive oil before trying a medium or bold one.
- 3 tablespoons milk
- 11 tablespoons extra virgin olive oil
Emulsify the milk and oil with your preferred frothing tool until thick and nearly double in volume. It’s ready to pour right over your favorite hot or iced coffee in a cup or heatproof glass—perfect for seeing all the layers.
Yields 1 serving
This perfect end-of-summer dish brings together the best seasonal produce with a no-muss, no-fuss prep. Think smooth: True gazpacho is made to be sipped as a drink, not eaten with a spoon. For an extra boost of fiber, leave the skin on the cucumber.
- 2 pounds ripe red tomatoes
- 1 green pepper, stemmed and seeded
- 1 cucumber, peeled
- 1/2 medium onion
- 1 tablespoon sherry vinegar, plus more for serving
- 2 garlic cloves
- 1/2 cup extra virgin olive oil, plus more for serving
- Pinch of fine sea salt
- 3/4 cup cold water, plus more as needed
Cut the vegetables into chunks and add them with the other ingredients to a blender. Process until they turn into a smooth liquid. If it’s too thick, add more water, a tablespoon at a time. Pour into glasses and garnish with a few drops of olive oil and vinegar.
Yields 4 servings
Shrub is an old-fashioned sugar and vinegar syrup that’s having a renaissance. Enjoy it as a fabulous twist for Bellinis and mimosas. For a nonalcoholic alternative to lemonade and other coolers, pour two tablespoons over crushed ice in a tall glass and fill with seltzer. Add a jigger of gin to turn it into a variation of the classic Tom Collins.
For the shrub:
- 8 ounces fresh fruit, such as blackberries or peach chunks
- 1 cup sugar
- 3/4 cup Gölles Apple Balsamic Vinegar
For each aperitif:
- 4–5 ounces sparkling wine, such as prosecco or champagne
- Berries or lime slice for garnish
To make the shrub, mash the fruit into the sugar in a glass measuring cup or bowl, cover, and put in the fridge overnight. The next day, mix in the vinegar and chill again for a few hours. Strain the mixture into a clean jar or small pitcher, pressing on the fruit to extract as much juice as possible. Taste and add more vinegar for tartness or more sugar for sweetness. Because the vinegar acts as a preservative, the shrub should last for weeks in the fridge.
To make each aperitif, pour two tablespoons of the shrub into a champagne glass and top it off with sparkling wine. Garnish with berries or a lime slice.
Yields enough shrub for 4 to 6 drinks depending on the fruit.