Add the brown sugar and water to a small saucepan over medium heat. Bring to a boil and remove from heat once the brown sugar is dissolved. Fill a large glass with ice and drizzle brown sugar syrup over the ice. Add 5oz. of brewed coffee (cooled) and milk of choice, depending on lightness preference.
Ingredients:
- 4 tbsp. brown sugar
- 2 tbsp. water
- 2 cups ice
- 5 oz. brewed coffee (cooled)
- 2-4 tbsp. oat milk (or milk of choice)
Brew 2 oz. of ground Mucho Macho or Babalu using a French Press. Add 1.5 oz. of caramel sauce to the bottom and sides of a mug. Pour coffee into a mug and add steamed milk slowly so the foam stays on the top. Lightly drizzle the rest of the caramel sauce on the foam, or whipped cream if using.
Ingredients:
- 2 oz. French press coffee
- 8 oz. frothy steamed milk
- 2 oz. caramel sauce
- Whipped cream (optional)
Fill a glass halfway with ice cubes. Pour in the tonic water and cooled brewed coffee. Stir in brown sugar (or sweetener of choice) and a pinch of cinnamon. Top with freshly grated orange zest or orange peel twist.
Ingredients:
- 4 oz. freshly brewed DIA coffee (cooled)
- 4 oz. tonic water
- 1 tsp. brown sugar or sweetener of choice (optional)
- Ice cubes
- Dashes of cinnamon
- Orange peel or zest