Almond Cocktail with Rum and Santuario

We like to experiment with our Cold Drip coffees at the Batavia Headquarters. The combinations are endless and everyone has his own preferences. But we all unanimously agree that this almond cocktail is delicious! Dangerously tasty even! Of course, you could make a healthy mocktail, but adding rum creates the ultimate after dinner drink. It’s sweet and soft due to the almond milk but also spicy and complex due to the Santuario. Santuario is the ideal base for a classic ice coffee. You can also combine this coffee very well with soft ice cream or whipped cream. But more and more people seem to be longing for a healthier variant of  ice cream coffee . Adding almond milk (we personally are fans of the drinks from Rude Health) to our cold drip coffee makes for a delicious, healthy ice cream coffee. Our coffee does not contain any sugar. We think drinking healthy is very important, but enjoying a nice drink at the time is not wrong either! So if you’re curious about how to make this almond cocktail with rum and Santuario, then read on!

What do you need ?

  • Ice cubes
  • 250ml Santuario coffee
  • 60 ml almond milk from Rude Health
  • 30 ml brown rum from Havana Club

How do you make this almond cocktail?

STEP 1 Fill your ice cube mold with Batavia Dutch Coffee and put it in the freezer.

STEP 2 When the coffee-ice cubes are hard, take them out of the mold and put them in a tray.

STEP 3 Pour the almond milk into a glass and add 5 coffee cubes. Swirl your glass so that the ice cubes melt a little.

STEP 4 Take a sip to check the taste!

STEP 5 Add the rum.

STEP 6 Again, swirl your glass a bit so that all ingredients are mixed together.

STEP 7 Sit down on the couch, feet up 😉


Batavia Blog: Selling Ice coffee on a christmas market

Every Tuesday, a new addition is made to the Batavia Coffee blog. In the blog, we write about the road we travelled so far. It all started with an idea that occurred on a bleak day in India. This week: Selling Cold drip coffee at an ice cold Christmas market.

Ice coffee on a Christmas market

After we had been selling our coffee at a pop-up store located in Utrecht we started to get the hang of it. We got a lot of feedback from the people who consumed our coffees, which was great. It was good to see how big the differences were between the six coffees we offered them. To prove that Cold coffee can be consumed everywhere, we decided to participate in the Christmas market in our hometown Leiden. Selling Cold drip coffee at a Christmas market might not be the best idea whit temperatures around the freezing point, but we had good faith.

A hunch of something great

Fortunately, we decided to set up our wooden chalet with the necessary, yet probably flammable, Christmas lights from a cheap mass production store. Honestly, the first days were pretty tough. It was extremely cold outside and although it was not a problem for people to buy our Dutch Coffee it seemed a reasonable step to go out and visit the market. Fortunately, after a day or two, it became a bit drier and soon we wondered if we had enough bottles of coffee in stock. In advance, we decided to start the evening of day three by producing more coffee.

A marathon

On day four it became clear that our planning was off. Instead of just having to sell the coffee at the Christmas market, we now also had to produce coffee twice a day! After we finished working at the Christmas market, we had to produce coffee until late at night just to make sure there was enough coffee for the next day. Waking up early the next morning, we had to paste the labels with sleepy eyes, just before going to the Christmas market again. It was like a marathon. But one thing was clear: Dutch people also like ice coffee during winter!

To be continued…

Buttercream Biscuits with Cold Drip Coffee

Want to make a special cake out of cranberry biscuits? That’s possible with this delicious recipe from vera thuis. Vera is zero waste chef who makes the most unique recipes. These buttercream biscuits, made with our Yirgacheffe cold drip coffee can be considered real art and are quite easy to make! Yirgacheffe is an unwashed coffee, with a portion of the flesh remaining around the bean while drying. This gives the coffee a very pronounced fruity character. These buttercream biscuits are perfect as desert or with coffee (our Batavia Dutch Coffee that is!). A true treat for when having visitors over or during a special occasion. Want to know how to turn butter biscuits into a delicious cake, then read on!

What do you need for these buttercream biscuits

For 4 to 5 people:

  • 1 box Verduijns Butter Biscuits with cranberries
  • 100 grams of unsalted butter
  • 20 grams of white bastard sugar
  • 2.5 grams of vanilla powder
  • 5 grams of ground cinnamon powder
  • 40 ml Yirgacheffe coffee from Batavia Dutch Coffee
  • 1 pomegranate (for garnish)

How to make these Buttercream Biscuits?

STEP 1 Let the butter come to room temperature.

STEP 2 Beat the butter white with sugar, vanilla powder, cinnamon and a pinch of salt. This can be done with a guard or hand mixer.

STEP 3 Spatula or mix the Yirgacheffe coffee through it.

STEP 4 Cover a creamy biscuit and put one on top of it. Repeat this process with 5 cookies. Make sure all layers are well filled. The top cookie also spreads with cream.

STEP 5 Let the cakes rise in the cooling.

STEP 6 Use pomegranate pies to garnish. You can also use raspberries or black currants!

TIP 1. Do you like a firmer coffee flavor add more coffee. If you like more cinnamon or vanilla then add more.

TIP 2. Take a glass of iced Yirgacheffe with your buttercream biscuits to enhance the spice flavor.


Caribbean Ice Coffee with rum and Yirgacheffe

Looking forward to summer? Long evenings on a terrace, delicious afternoons on the beach, sunny mornings in the garden? Sounds perfect doesn’t it? However, warm days like these can make you feel like longing for something refreshing like a nice cold glass of coffee! But how to turn that glass of ice cold coffee into something a little bit more special like a tasty dessert or a tasty cocktail? A tropical cocktail cannot be skipped in the line of delicious cocktails already shown with Batavia Dutch Coffee (see the rest of the recipes for more). That’s why made this delicious Caribbean Ice Coffee with Yirgacheffe, rum and whipped cream! This Caribbean ice coffee is a cocktail that will taste delicious on a hot summer evening after a dinner. Nice with a tropical spark of the brown rum. Just take a few hours in advance to make this Caribbean ice cream because the cold drip coffee must be frozen. This cocktail is guaranteed an absolute hit this summer! Curious about this delicious recipe? Read on!

 What do you need?

  • 1 bottle (350 ml) Batavia Dutch Coffee Yirgacheffe
  • 60 ml dark rum
  • 4 tablespoons agave syrup
  • 200 ml whipped cream
  • 2 tablespoons of vanilla sugar
  • 1/2 teaspoon of ginger powder
  • 1 bar of mocha coffee powder

How to make this Caribbean Ice Coffee?

STEP 1 Pour the Yirgacheffe cold drip coffee into an ice cube mold and put it in the freezer for about two hours.

STEP 2 Stir the whipped cream (not very stiff) together with the vanilla sugar and ginger powder.

STEP 3 Just before serving, remove the coffee ice cubes from the freezer. Put the ice cubes in the blender.

STEP 4 Add dark rum and agave syrup and mix it all together.

STEP 5 Pour the cold frozen coffee mixture into two cocktail glasses.

STEP 6 Spoon the whipped cream on top and sprinkle it with some mocha coffee powder.