GAGGIA COFFEE MOCKTAILS

In collaboration with Accademia Italiana Baristi

During the latest years and in various contexts, mocktails have definitely been on the rise. The name says it all: they are non-alcoholic drinks that mimic the traditional alcoholic ones, by keeping the sensory experience. 

The origin of the mocktails dates back to the 19th century, in response to the temperance movement and to Prohibition. Since then, they have become a popular option, especially in more recent times. Based on fruits, herbs and spices, mocktails offer unique flavor options, making them a nice alternative to indulge without consuming alcohol, in different occasions and moments of the day.

Combining our love for coffee with creativity, we have thought about making our own versions, to share with you. All coffee-based, of course. From the mind and expertise of Christian Tirro and Vanessa Ferrini (Accademia Italiana Baristi – Italian Barista Academy), let’s discover the first three recipes of the COFFEE MOCKTAILS series, ready to be saved and then done at home, with the help of your Gaggia machine! For the first three ones, we have been inspired by the vibrant and summery taste of pineapple, cherries and ginger.

Let’s begin with the Virgin Espresso Colada, a refreshing drink that combines the inseparable coconut + pineapple couple, now enriched by a double espresso. Then, the Cherry Pie Latte, that evokes the sugary taste of a freshly baked slice of cherry pie, and, to end, the Ginger Coffee Spritz, where the tangy taste of ginger meets the intensity of coffee. 

Are you ready?

Virgin espresso colada

An exotic mocktail, enriched by the intense taste of coffee

Ingredients

– 20 ml coconut syrup

– 100 ml pineapple juice (fresh, made with a juicer)

– 100 ml coconut drink

– The juice of half a lemon

– 5-6 ice cubes

– Soda

– 1 double espresso  lightly cooled down)

Suggested tools

– Blender

– Juicer

– Shaker

– Hurricane cocktail glass

Procedure

MAKE THE SMOOTHIE

1. Pour in the blender the coconut syrup, the pineapple juice, the coconut milk, the juice of half a lemon and 5-6 ice cubes. Mix everything until you obtain a creamy smoothie.

BRING MOCKTAIL TO LIFE

1. Pour the smoothie in a Hurricane cocktail glass. Add a few extra ice cubes to keep the drink cold.

2. Drop a splash of soda, to make the drink fizzy. Then, carefully add the cooled down espresso on top. This will make the drink more intense.

GARNISH

To garnish your freshly made Virgin Espresso Colada, decorate the glass with a pineapple leaf, and a slice of dried pineapple on top of it.

Which coffee to use?

For this recipe, we have used a Brazilian Arabica coffee blend, composed of different varieties coming from different regions. These beans underwent a dry process that enhanced the acidity typical of the Arabica coffee. The “espresso roasting” adds a light sour note, that balances perfectly the sweet tastes of coconut and the freshness of pineapple. This combination makes the Virgin Espresso Colada a coffee mocktail with a rich, balanced, and round flavor.

Cherry pie latte

The unmatched flavour of Vignola cherries for a sweet and surprising mocktail

Ingredients

– 1 espresso

– 300 g of pitted and chopped Vignola cherries

– 150-200 ml fresh whole milk

– 100 ml lemon juice, diluted with water

– 250 g caster sugar

Suggested tools

– Pan

– Blender

– Shaker with mixing tin

– Transparent glass

Procedure

MAKING THE CHERRY SYRUP

1. In a pan, put the cherries, with the diluted lemon juice and the sugar

2. Cook on a low heat until the cherries release their juice, and sugar has fully dissolved

3. Stir and cook well until water evaporates and the mixture reaches the desired consistency

4. Remove from the heat, and let it cool

5. Blend the mixture in a blender until it has no clumps

SHAKE MILK

1. Fill the mixing tin of the shaker with fresh cow whole milk

2. Add ice to the shaker, and shake energetically until the shaker becomes cold. Milk now should be foamy and creamy.

BRING MOCKTAIL TO LIFE

1. In a transparent cocktail glass, pour the cherry syrup and add ice cubes

2. Add the foamed milk to fill the glass. Leave just a bit of space for the espresso.

3. Pour in the glass, on top of milk, an espresso you have just made with your Gaggia machine.

GARNISH

For an elegant and impactful look, garnish your Cherry Pie Latte with 2 or 3 colorful edible flowers. Place them delicately on the top of your drink.

Which coffee to use?

In order to exalt the flavors of this mocktail, we suggest using an Arabica specialty coffee from Rwanda. These beans, thanks to the wet processing, emanate light and floral notes that remind of black tea. These aromatic characteristics are a perfect match for the intensity of the Vignola cherries. The final taste is deep and harmonic.

Why Vignola cherries?

Vignola cherries are one of the most precious varieties of cherries in the world, known for their unique sweetness and juiciness. “Vignola” is the name of the Italian city they originally come from. Considering that they are cultivated in specific areas around the Panaro river, in cities and towns near Bologna and Modena, they are an IGP (Protected Geographical Indication) product, and they have a special Consortium. There, the soil with gravel is particularly fertile, and the microclimate is ideal for them to ripen in the best way. With their unmatched taste and consistency, they are great to be tasted fresh as they are, or used as ingredients in pies and drinks. 

Ginger Coffee Spritz

The tangy taste of ginger and the citrus flavor of lime come together for an uncommon version of the spritz

Ingredients

– 1 espresso

– 2 cl ginger syrup

– lime juice

– Soda

– ice

– a slice of dried lemon

– candied ginger

Suggested tools

– Wine glass

– Pestle

Procedure

MAKING AN ESPRESSO

Brew a double espresso with your Gaggia machine, and pour it directly in the glass.

BRING MOCKTAIL TO LIFE

1. Add the ginger syrup in the glass, over the espresso. Stir carefully so the aromas can mix.

2. Squeeze a lime into the soda, and then pour the lime-flavored soda in the glass.

3. Add a handful of crushed ice in the glass, and top with an extra splash of lime soda.

GARNISH

Garnish your Ginger Coffee Spritz with a dried slice of lemon and candied ginger, to increase the intensity of the mocktail

Which coffee to use?

For this drink, we have opted for an Arabica coffee from the Chinese Yunnan region. These beans have been naturally treated, and underwent a process of double fermentation that gave them a rich fruity and sweet notes, here exalted by the pungent flavor of ginger. 

Photographer: Gaia Menchicchi | Stylist: Beatrice Prada