Strawberry Sweet Cream Cold Brew Recipe for Valentines Day
Celebrate Valentine's Day with Sweet Treats with Merlo!
This Valentine’s Day, we’re spreading the love with a one day only exclusive treat that you won’t want to miss. Whether you're celebrating with a loved one or indulging yourself, our special offerings are the perfect way to treat your tastebuds!
Strawberry Sweet Cream Cold Brew - Available in our Cafe's this Valentines Day
This Valentine's Day, we’re offering a one day only exclusive treat at our Brisbane and Gold Coast flagship cafes. The Pink Strawberry Sweet Cream Cold Brew is a sweet and creamy twist on your classic cold brew. Infused with strawberry sweetness and topped with our indulgent strawberry sweet cream, it’s a refreshing, decadent drink that’s sure to make your day even sweeter.
For our Toowoomba flagship cafe's, we’ve got something a little different with a Strawberry Frappe, packed with the same delicious strawberry flavour for a cool down in this summer heat.
Can't Get to a Cafe? Make it yourself!
We’ve got a step-by-step guide below so you can recreate this delicious treat right in your own kitchen.
Instructions:
- Brew the coffee: Start by brewing 4 shots of coffee using your preferred method. We recommend using Merlo Organico Signature Blend for a smooth and balanced flavour.
- Prepare the sweet cream: In a blender, add the 10 ice cubes, 400ml pouring cream, 4 Tbsp strawberry syrup, and 4 Tbsp vanilla paste. Blend until smooth and creamy.
- In a glass, pour the brewed coffee over ice.
- Gently pour the strawberry sweet cream over the cold brew. You can adjust the amount of cream depending on your preferred sweetness and creaminess.
- Stir together or enjoy as is, and indulge in your delicious Strawberry Sweet Cream Cold Brew!
Whether you're stopping by one of our stores or enjoying our recipe at home, make this Valentine’s Day extra special with a sweet, strawberry infused coffee treat!
Keen to give the recipe a go? Be sure to share your creation and tag us on Instagram @merlocofee - see below.