While tea is an integral part of Indian culture, coffee has made a niche for itself. The morning filter coffee still holds its ground in home kitchens, but in specialty cafés and for coffee connoisseurs,
espresso has become a canvas for experimentation — blending regional ingredients, global techniques and a distinctly modern sensibility.
To mark International Coffee Day 2026, here are two easy, café-style recipes you can make at home: a Golden Gur Latte that swaps refined sugar for earthy jaggery, and a Cacao Ember, a mocha-like pick-me-up with a whisper of chilli warmth, perfect for sipping slow, whether you’re logging in from home or unwinding after work. These 2 recipes were shared by Ankur Soni, Director of Food and Beverage, The Leela Coorg Forest Sanctuary
Golden Gur Latte
Glass: Double rocks
Ice: Large cube
Ingredients
- Fresh espresso – 30 ml
- Jaggery syrup – 15 ml
- Chilled milk – 90 ml
- Vanilla syrup – 5 ml
- Pinch of sea salt
Method:
Prepare the jaggery syrup (if not ready-made):
In a small saucepan, combine equal parts grated jaggery and water (for example, 50 g jaggery with 50 ml water). Warm over low heat, stirring gently until the jaggery completely dissolves. Do not boil vigorously. Strain through a fine sieve to remove any impurities. Let it cool, then store in a clean bottle in the fridge for up to 2 weeks.
Pull the espresso:
Brew a fresh 30 ml shot of espresso using your espresso machine. Use it immediately while hot and aromatic.
Mix the base:
In a cocktail shaker (no ice yet), pour in the hot espresso, 15 ml jaggery syrup, 5 ml vanilla syrup, and a tiny pinch of sea salt. Stir gently with a bar spoon for about 10–15 seconds until the jaggery syrup is fully integrated and the mixture looks uniform.
Add milk and ice:
Pour in 90 ml chilled milk. Add a generous handful of ice cubes to the shaker (enough to fill it about halfway).
Shake:
Secure the shaker lid tightly. Shake firmly but smoothly for 8–10 seconds. You want it well-chilled and slightly frothy, not over-diluted.
Strain and serve:
Place one large ice cube into a double rocks glass. Strain the shaken latte over the cube using a fine strainer or the shaker’s built-in strainer.
Finish (optional):
For extra aroma, lightly dust the top with a pinch of ground cinnamon or nutmeg. Serve immediately with a short straw or sip directly from the glass.
Cacao Ember
Glass: Double rocks
Ice: Large cube
Ingredients:
- Espresso – 30 ml
- Dark chocolate syrup – 15 ml
- Chilled milk – 75 ml
- Vanilla syrup – 5 ml
- 1 very small pinch of chili powder
- Pinch of salt
Method:
Pull the espresso:
Brew a fresh 30 ml shot of espresso. Use it immediately while hot and fragrant. Combine all ingredients in the shaker and fill the shaker about halfway with ice cubes.
Shake hard:
Secure the lid tightly. Shake vigorously for 8–10 seconds. The goal is a well-chilled, slightly frothy, homogenous drink with the chocolate fully emulsified.
Strain into the glass:
Place one large ice cube into a double rocks glass. Strain the shaken mixture over the cube using a fine strainer for a smooth texture.
Garnish (optional):
Top with a few chocolate shavings or a light dusting of cocoa powder for visual appeal and an extra chocolate aroma.
Serve immediately:
Enjoy as a dessert-like pick-me-up or an after-dinner treat.
