Beat the heat with one of these chilled sips or snacks.
By Bria Balliet and Katherine Duncan | Photos by Jody Tiongco
With a rich aroma and the powerful properties of caffeine, coffee can work wonders. But as summer temperatures rise and locals start to hit the sand instead of the slopes, the thought of a steaming mug might make you sweat. Luckily, there are plenty of frosty alternatives nearby.
From cold-brewed coffee to after-dinner goodies like gelato or chilled sabayon, local establishments have creative—and cool—ways to serve one of Laguna’s favorite pick-me-ups.
For an afternoon or post-dinner indulgence, the coffee-infused selections at Dolce Gelato offer a caffeine kick plus a sweet sugar rush.
One option is the shop’s espresso gelato. Made in-house each morning, the Italian dessert consists of a Caffè Umbria base and eight to 10 shots of fresh espresso in each pan.
But perhaps even more popular than the simple icy treat is the affogato, according to owner Danny Baedeker. To order, simply choose any gelato flavor that you’d like, and ask the folks behind the counter to drench it with a rich shot of espresso.
If you prefer to sip rather than spoon, they can also blend the ingredients together to make a coffee-gelato shake.
“My favorite is the mint chocolate chip,” Danny says. “But any [flavor] that you think would be good as a latte [will work].”
Zinc Café & Market
Beloved for its high-quality coffee, Zinc Café & Market takes a no-frills approach with its drinks. Traditionalists can head there on any warm day and get their favorite espresso poured over ice, but those who desire a bit more flair can opt for an iced white chocolate latte.
Combining espresso with ice, creamy white mocha syrup and your choice of milk (soy and almond varieties are available), the mixture offers a mini indulgence when temperatures start to rise.
In addition, Zinc boasts many other syrup varieties (including caramel and chai) that can be mixed with coffee or espresso and served on the rocks.
Juice & Shakes
Far from the iced coffee that can be found at run-of-the-mill cafe chains, the cold-brewed organic version at Juice & Shakes maintains a well-rounded, less acidic taste thanks to the method, which limits the extraction of the bean’s bitter oils.
By steeping the grounds in cool water over an extended period of time, different flavors are released than in traditional hot preparation.
“After brewing for 12 hours, we strain, filter, keg and tap it,” explains owner Chris Keller. “The rich, bold taste of this coffee is worth every second. … It’s deliciously addicting.”
Chris loves to enjoy the beverage plain, but also notes that the shop’s homemade almond milk and a touch of cinnamon are great additions. “It’s refreshing and a good kick-start to your day,” he adds.
In April, Driftwood Kitchen introduced espresso coffee sabayon with its latest dessert menu. It consists of a thin layer of vanilla sponge cake and Valrhona double-chocolate mousse; for an added boost of brew, it’s served with coffee ice cream. According to pastry chef Rene Baez, a blend of coffee and espresso is reduced for five minutes to intensify the flavor in the sabayon.
After chilling in the freezer, the sweet treat is glazed with rich chocolate ganache and sliced into 1-inch pieces. The dish is even garnished with java: Coffee caramel is artfully drizzled on the plate, followed by a sprinkling of coffee and sugar meringues.
Three Seventy Common
Nothing pairs with coffee quite as well as cocoa. At Three Seventy Common Kitchen & Drink, a serving of house-made mocha ice cream elevates the already tempting Grandma B’s Chocolate Cake. In addition to staple ingredients (sugar, cream and eggs), the frozen side is created with high-quality, cold-brewed coffee and organic, fair trade chocolate.
“The ice cream is rich, creamy and delicious, and goes perfectly with the chocolate cake,” says chef-owner Ryan Adams.
But that’s not the only way that java is incorporated in this decadent dessert. “We use a little bit of coffee grounds in the cake as it enhances the taste of the chocolate,” Ryan explains. “It’s a decadent, delicious dessert.”