SHOW US HOW YOU BREW IT
#CARAVANCOFFEECLUB

This is where we all come together to share new ways to enjoy Caravan Coffee – welcome to the club


Looking for inspo? Try these recipes at home, or in the office, and tag us in with your creation

MAKE IT LIKE A BARISTA


CARAVAN FLAT WHITE

  • 2 Market Blend Organic Compostable Coffee Pods or a double espresso shot
  • 100ml of your fave milk
  • A cup (160-180ml capacity)
  1. Warm 100ml of milk (inc. plant based). If you’re getting technical, aim for 55-65c.
  2. Use 2 Market Blend Organic Compostable Coffee Pods (select the ‘short shot’ option for each one) or a double shot espresso, and pour direct into your cup.
  3. Put heated milk into a jam jar, pop on the lid and shake hard for 30 seconds, then swirl and gently tap on the counter.
  4. Pour directly into your cup. Or, to practise your latte art skills, use a lipped jug.
  5. Snap and share your finished creation #caravancoffeeclub

PERFECT ICED LATTE

  • x2 Caravan The Daily Blend Compostable Coffee Pods or an Espresso
  • 150ml of your fave milk
  • 5 ice cubes
  • Your choice of sugar
  • A tall glass
  1. Add Ice Cubes to your Tall Glass
  2. Pour Over your Fave Milk
  3. Stir in Sugar to your Coffee or Espresso
  4. Add your Coffee to the Iced Milk
  5. Snap and share your finished creation #caravancoffeeclub

LET'S GO ADULTING - BOOZY COFFEE


CARAVAN ESPRESSO MARTINI

  • x3 The Daily Blend Compostable Coffee Pods or a double shot espresso
  • 30ml vanilla vodka
  • 30ml coffee liqueur
  • Ice cubes
  • Pre-chilled glass of your choice – we like a coupe
  • Cocktail shaker or if you don’t have one, a large jar, or container with a tight fitting lid Cocktail strainer, or even a sieve
  1. Combine the vodka and liqueur in the shaker or alternative container, and fill with ice.
  2. Brew 2 coffee pods on the ‘short shot’ setting of your machine, then pour into the shaker.
  3. Put the lid on, making sure it’s secure. Holding the shaker firmly, shake up a storm for at least 10 seconds. The longer you shake, the more crema foam you’ll get at the top of the drink.
  4. Strain the drink into your pre-chilled glass.
  5. Snap and share your finished creation #caravancoffeeclub

COFFEE NEGRONI

  • 25ml London Dry-Style Gin
  • 25ml Campari
  • 25ml coffee syrup (ingredients below)
  • Ice
  • Twist of orange peel

  • COFFEE SYRUP

  • 250ml coffee (x2 Caravan The Daily Blend Compostable Coffee Pods - long shots or single origin filter)
  • 50g unrefined golden caster sugar
  1. First Make the coffee syrup. Make 250ml of coffee (pods or filter). Add the unrefined caster sugar and stir to disolve. Allow the syrup to cool fully before using and store in an airtight container in the fridge for up to 7 days (you will have enough for about 10 cocktails).
  2. In a chilled tumbler, combine the gin, Campari, and coffee syrup. Fill the glass with ice and stir for 5-10 seconds to combine the ingredients. Garnish with a twist of orange peel, squeezing to release the oils all over the glass.
  3. Snap and share your finished creation #caravancoffeeclub

THE DESSERT COURSE


CARAVAN AFFOGATO

  • Vanilla ice cream
  • x2 Caravan The Daily Blend Compostable Coffee Pods or a double shot espresso
  1. Find a small bowl or glass.
  2. Use 2 pods, select the ‘short shot’ option for each one, or use a double shot espresso.
  3. Portion a medium sized scoop of vanilla ice cream into the bowl.
  4. Pour the coffee over the top of the ice cream.
  5. Snap and share your finished creation #caravancoffeeclub

ICE CREAM WITH ESPRESSO AND SEA SALT CARAMEL

  • 50g muscovado sugar
  • 50g caster sugar
  • 50g golden syrup
  • 50g unsalted butter
  • 150ml double cream
  • x2 Caravan Coffee Market Blend Organic Compostable Coffee Pods or 50ml espresso
  • 1tsp flaked sea salt, plus a sprinkle more for garnish
  • Vanilla ice cream
  1. Put both sugars, the golden syrup, butter and cream into a pan and gently heat and stir until the sugars have dissolved. Once melted, increase the heat to medium and simmer for 3 minutes, until the carmel becomes shiny and golden.
  2. Remove from heat and add the coffee (2 pods or espresso) and the salt.
  3. To serve, place two generous scoops of vanilla ice cream into small bowls or glasses and pour over the warm espresso caramel sauce. Top with a sprinkle of sea salt flake to garnish.
  4. Snap and share your finished creation #caravancoffeeclub