Pink Oaty Club

There is a heatwave hitting us here in Glasgow this week, so what better opportunity to share our Pink Oaty Club cold foam cold brew recipe with you all?! 

We had the absolute pleasure of being invited to join our pals at Oatly on their stand for the Sunday afternoon session of a sell-out Glasgow Coffee Festival this past weekend. Dear Green were honoured to be part of an impressive line-up of EH9 Espresso, Thomson’s Coffee, and Space Coffee House / Kafei Studio by Space. The only requirement? Create a signature drink using at least one Oatly product. Challenge accepted! 

Off the back of Oatly hosting their first series of Sig Drink Slings across the UK, a brand new competition challenging competitors to produce a unique signature drink, we were so impressed with the creations presented and so inspired to get our creative juices flowing too. We came up with a delicious concoction to share with festival-goers, and now we want to share it with you.

Inspired by Chappell Roan’s iconic Pink Pony Club and using our Colombian Pink Bourbon, we came up with an aptly pink-themed drink consisting of cold brew, a homemade raspberry and lychee syrup, and topped with a pink cold foam and freeze-dried raspberries. 

Here’s how you can make your own(serves 6):

Ingredients:

120g Colombia Edier Pink Bourbon (or any of your fave Dear Green coffees!)

1L Cold Water

300g Raspberries

1 Tin of Tinned Lychees

70g White Sugar

30g Brown Sugar

1 Cinnamon Stick

1 tbsp Fresh Lemon Juice

Drop of Vanilla Essence

Pinch of Salt

Step One: Cold Brew Concentrate 

1. Grind 120g of Edier Perdomo pink bourbon on a course setting, similar to a cafetiere grind or courser 

2. Combine the coffee grounds with 1L of cold water in a vessel

3. Store in a fridge for ~16 hours

4. Pour through a filter to strain from the coffee grounds et voila!

Step Two: Raspberry and Peach Syrup

1. Add tinned lychees and raspberries to a pot and mash until the raspberries have broken down

2. Add sugar, cinnamon, lemon juice, vanilla, and salt to the pot

3. Stir to dissolve the sugar, and bring to a boil

4. Reduce heat and simmer for 10 minutes, stirring occasionally

5. Strain the syrup from the ingredients into a container and let it cool

Step Three: Cold Foam

1. Empty one 250ml carton of Oatly Organic Creamy Oat into a jug

2. Add 20ml of your homemade raspberry and peach syrup

3. Add a dash of pink food colouring 

4. Whisk using a milk frothing whisk until expanded and frothy, aiming for it to double in size and hold its structure

Step Four: Assemble your Pink Oaty Club! 

1. Fill a glass ¾ of the way with ice

2. Pour in 120ml of your Edier Peromo cold brew concentrate 

3. Add 30ml of homemade raspberry and lychee syrup, and mix

4. Top with your pink cold foam 

5. Sprinkle with freeze-dried raspberries 

6. Enjoy!

Step Five:

Share your Pink Oaty Club experience on Instagram and tag #DearGreen :)

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