I tend toward double espressos or one of the house brews while type type typing away on my laptop at coffee shop-roaster-classroom Ocean Grounds in the U-Town mall. But with free time on my hands during the holidays, I finally tried the New Orleans cold press coffee on Monday during a visit with Bonspiel. This drink includes coffee, chicory, vanilla, agave syrup, cinnamon, milk and more. It is, in a word, delicious. And I say that as someone who generally avoids milk. Some pics of the New Orleans coffee and Bourbon-y drinks later made by Ocean Grounds’ Jim Lee.
The coffee ball comes in a easy-to-spin glass with a knobbed bottom. The shot glass in front contains vanilla extract: about half goes on the coffee ball and about half goes into a shaker.
The coffee ball is coated with agave syrup, which Ocean Grounds also offers to customers as a sweetener in place of granular sugar.
Next up is a steady trickle of Wonder brand milk. You can see how the coffee is already mixing in with the other ingredients.
That is topped with a shaken concoction that includes cinnamon, brown sugar, vanilla and more.
The excess is poured into the container at the side. The best part of this drink is you can stir or twirl your glass and thus adjust the intensity of the coffee flavor. If it gets too strong, you can dilute it by adding mixer from the container.
Later we tried coffee- and vanilla-infused Maker’s Mark Bourbon, made by Bonspiel, over a coffee cube. Strong and flavorful: I found it herbal.
Inspired by that, Jim Lee added some vanilla extract to the Bourbon and tried it with Korean black garlic. He’s peeling a cloves in this photo.
It might sound like a horrible combination but that black garlic is sweet and less intense than regular garlic and made for an interesting pairing with the vanilla. Let’s call it an “acquired taste”.
My more typical order at Ocean Grounds…