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Photo credits to Maison Marou

Ingredients
14g Marou Cacao Powder
200ml full cream milk (you could also consider milk alternatives like Oat Milk)
2 tsp Cane sugar 

Directions

1. Combine your cacao powder and cane sugar in a medium size bowl

2. Warm milk in a saucepan

3. Pour 1/3 of the warmed milk into the bowl and set the remaining milk in
saucepan aside.

4. Whisk mixture until the clumps dissolve (approx. 30 seconds).

5. Pour the cocoa mixture from bowl back into the saucepan with the
remaining warm milk and mix well.

6. Place the pan back on the stove over medium to low heat.
Whisk constantly and allow chocolate milk to come up to a slow boil (approx 2 minutes)

7. Pour into a mug and enjoy!

Dreaming of a sugar-free and creamy cold brewed coffee? Here's a naturally sweet and dairy-free cold brew recipe that you oat to know!

Oat Milk Cold Brew Recipe

Ingredients
Makes 2-3 cups
60g whole coffee beans
660g oat milk

Equipment
Grinder
Hario Mizudashi Cold Brew Pot
Glass or cup

Instructions

Step 1: Grind
Grind coffee using the coarse setting of your grinder. It should feel like coarse sugar.

Step 2: Pour
Pour all the ground coffee into the chamber. Add oat milk into the pot via the chamber. 

Step 3: Stir
Stir the grounds in the chamber gently until they are fully soaked.

Step 4: Brew
Leave your coffee to brew in the pot at room temperature for about 12 hours.

Step 5: Filter and enjoy
Remove the coffee grounds from the pot. 

Know of someone who would enjoy this? Send them a DIY Cold Brew Kit from S$18!

Fancy an Irish Coffee? You don't need to work in a bar or a coffee shop to get in the game. Here's a simple coffee cocktail recipe put together by Jigger & Pony's Senior Bartender Uno Jang in our recent episode of Coffee On.

Irish Coffee Recipe

Ingredients
25ml whisky
20g caster sugar
15g coffee
Hot water
60ml cream (>30% fat)

Equipment
1 mixing glass
1 jar or shaker
Brew equipment
1 tablespoon

Instructions

Step 1: Brew your coffee
Brew coffee using your preferred brewing method. If you are using the V60 pourover method, we recommend using 15g of coffee to 170g of hot water. Pour the hot filtered coffee into a mixing glass until it is about 3/4 full.

Step 2: Mix in whisky and sugar
Add in the whisky and sugar and stir until it dissolves.

Step 3: Top it off with whipped cream
Put the cream into a jar and shake until it thickens. Gently float the whipped cream using the back of the spoon, on your coffee mixture.

Serve and enjoy!

Overstocked, and accumulated a stockpile of old coffee grounds at home? Here's a way to repurpose your old coffee grounds.

Coffee Kombucha Recipe

Ingredients
Makes 1litre
900ml water
100ml Kombucha starter
100g coarse-ground coffee
80g raw cane sugar/honey/white sugar

Equipment
Glass jar (at least 1000ml)
Paper filter
Kitchen towel or clean cloth
Rubber band 

Instructions

Step 1: Brew the coffee
Steep coarse-ground coffee in 700 ml of water for 10 hours at room temperature. Strain with a paper filter to remove sediments and oils. 

Step 2: Add Kombucha starter
Dissolve 80 g raw cane sugar in 200 mL water. Combine and mix the sugar syrup, kombucha starter, and cold brew coffee in a large glass jar.

Step 3: Ferment for 5 to 7 days
Cover with a clean kitchen towel and secure it with a rubber band. Leave it in room temperature. Label and monitor the fermentation process over 5 to 7 days. Reserve 100ml of your fermented coffee as a starter for your next batch of coffee konbucha!

Step 4: Bottle for 3 to 4 days 
Transfer to an air-tight bottle and top up with sugar (1g sugar of per 100ml of kombucha). Refrigerate when bubbles are observed at the surface. Once it's chilled, you can pour and enjoy your naturally fizzy and fruity coffee ‘soda’!

Which coffee did you use for this recipe? Let us know in the comments below!