On International Coffee Day, Here Are 3 Recipes to Give Your Regular Cold Coffee a Delicious Upgrade

While we draw closer to the winter months, the scorching heat during the day hasn't managed to escape us just yet. And what better than a chilled cuppa deliciousness to quench your thirst?

Coffee connoisseurs from Italian coffee brand, Lavazza, share 3 delectable coffee-based recipes that will not solely aid your parched throat but will satiate your sweet tooth too!

Cherry Chocolate Frappe

This frappe is rich, chocolaty, with the perfect addition of cherry!

· 45ml Cold Espresso or 60ml Coldbrew

· 120ml Coconut Milk (not cream)

· 5-6 Frozen Cherries

· 25gm Unsweetened Cocoa Powder

· 30-50ml Cherry Juice (maraschino cherry juice)

· 20ml Sugar Syrup

How to Mix

Place all the ingredients in a blender and process until smooth (about two minutes). The longer you blend the drink, the more creamy and smooth it is! Alternatively, if you wish to thicken the drink further, add 1/8 of a teaspoon of xanthan gum.

Frozen Caramel Macciato

· 2 Shots of Espresso or 90ml Coldbrew

· 150ml Cold Milk

· 20ml Caramel Sauce

· Pinch of Xanthan Gum (about 1/16 tsp)

· 10-12 Ice Cubes

How to Mix

In a large blender, add warm coffee and xanthan gum and process on slow speed for about 30 seconds (the warm coffee helps the xanthan gum blend entirely). Xanthan Gum acts as an emulsifier and a thickener, working as a binder to hold everything together.

Add milk and caramel syrup to the mixture and blend for about 15 seconds to combine. Finally, add in the ice cubes and blend until completely mixed into the concoction. Pour into a large cup and top with whipped cream and a drizzle of caramel sauce!

Coconut Mocha Cold Coffee

· 2 Shots Cold Espresso or 90ml Coldbrew

· 200ml Coconut Milk

· 15ml Chocolate Syrup

· 10ml Vanilla Syrup

· 1 Teaspoon Sugar

· 2 Tablespoons Toasted Coconut

· 1 Can Cold Full-Fat Coconut Milk

· 2 Tablespoons Sugar

How to Mix

Add two shots of cold or room temperature espresso or even better, coldbrew. Using a bowl and an electric hand mixer, add the cold coconut milk and sugar. Beat until peaks form and you achieve the consistency of whipped cream (about 6 minutes).

Fill the bottom of your glass with 10ml of chocolate syrup, then add the ice cubes. Pour in the coffee, followed by the coconut milk and vanilla. Next, add 1-2 tablespoons of whipped coconut cream on top and a tablespoon of 5-10ml chocolate syrup. Add some toasted coconuts for garnish and enjoy!