It may be fall but the Texas sun is still high! Making the air thick with that all too familiar summer warmth. But there’s nothing quite like a perfectly crafted iced coffee to cool you down. At Mochas, we’ve spent years perfecting the art of the cold brew and the iced latte, but we have also learned that the best flavors often come from right here in our own backyard.
This is more than just a list of recipes. It’s a collection of ideas inspired by the tastes and feelings of life in Central Texas. These are drinks you can ask our baristas to whip up for you, or you can try making your own versions at home. Let these local flavors inspire your next coffee break.
Recipe One: The Hill Country Lavender Latte
Our first recipe taps into the beautiful lavender fields that bloom across the Texas Hill Country every spring. While the fields may have faded by summer, the harvested lavender is available year-round at local markets and specialty shops.
What You Need:
- 2 shots of your favorite espresso, cooled
- 1 cup of cold milk or oat milk
- 1 tablespoon of Hill Country honey
- 1 teaspoon of culinary lavender buds
- Ice
How to Make It:
Start by making a simple lavender syrup. Combine the honey with a quarter cup of hot water and the lavender buds in a small saucepan. Simmer gently for about five minutes, then strain out the buds and let the syrup cool completely. In a tall glass filled with ice, pour your cold espresso. Add your milk, then stir in a tablespoon of lavender honey syrup. The result is a floral, subtly sweet, and incredibly refreshing iced latte that tastes like a summer afternoon in Fredericksburg.
Recipe Two: The Spicy Horchata Cold Brew
Texas has a rich and vibrant Tex Mex culture, and horchata, a traditional Mexican rice drink, is a staple at many local taquerias. This recipe marries that creamy, cinnamon laced sweetness with a robust cold brew coffee, creating a drink that’s both familiar and exciting.
What You Need:
- 1 cup of cold brew coffee
- 1 cup of store bought or homemade horchata
- A pinch of ground cinnamon
- A tiny pinch of cayenne pepper (optional, for a kick)
- Ice
How to Make It:
Fill a large glass with ice. Pour in your cold brew, followed by the horchata. Give it a gentle stir. Dust the top with a pinch of cinnamon and, if you’re feeling adventurous, just a tiny hint of cayenne pepper. The cayenne adds a subtle warmth that balances the sweetness beautifully. This drink is creamy, sweet, and has a complexity that will keep you coming back for more.
Recipe Three: The Peach & Pecan Cream Coffee
Texas is famous for its peaches, and summer is the season when they are at their absolute peak. Combine that juicy sweetness with the rich, nutty flavor of Texas pecans, and you have a coffee drink that tastes like pure summer.
What You Need:
- 1 cup of strong brewed coffee, cooled
- Half a fresh, ripe Texas peach, sliced
- 2 tablespoons of chopped Texas pecans
- 2 tablespoons of heavy cream or half and half
- 1 tablespoon of simple syrup or honey
- Ice
How to Make It:
In a blender, combine the sliced peach, the pecans, the cream, and the simple syrup. Blend until smooth. Fill a glass with ice, pour in your cold coffee, and then add the creamy peach pecan mixture on top. Give it a stir to combine all the flavors. The result is a rich, fruity, and nutty iced coffee that feels like a decadent treat but is made from simple, wholesome Texas ingredients.
Recipe Four: The Austin Honey Vanilla Shakerato
The shakerato is a classic Italian iced coffee drink that’s made by vigorously shaking espresso with ice and a touch of sweetness. We’re giving it a Texas twist by using wildflower honey from our local beekeepers.
What You Need:
- 2 shots of hot espresso
- 1 tablespoon of local wildflower honey
- A splash of pure vanilla extract
- A handful of ice cubes
- A cocktail shaker or a jar with a tight lid
How to Make It:
While your espresso is still hot, stir in the honey and vanilla until the honey is fully dissolved. Pour the sweetened espresso into your shaker along with a generous handful of ice. Shake vigorously for about 30 seconds. The goal is to create a beautiful, frothy texture. Strain the mixture into a chilled glass. The drink should have a light, airy foam on top. It’s sweet, smooth, and incredibly refreshing, perfect for those scorching Austin afternoons.
Recipe Five: The Texas Sunset Citrus Cold Brew
Our final recipe celebrates the incredible citrus that grows in the Rio Grande Valley. This recipe uses fresh grapefruit, a fruit that thrives in South Texas, to create a bright, tangy, and utterly unique iced coffee.
What You Need:
- 1 cup of cold brew coffee
- Juice of half a fresh Texas Ruby Red grapefruit
- 1 tablespoon of agave syrup or simple syrup
- A sprig of fresh mint
- Ice
How to Make It:
Fill a tall glass with ice. Pour in your cold brew. Add the fresh grapefruit juice and the agave syrup. Stir well to combine. Garnish with a sprig of fresh mint and a thin slice of grapefruit on the rim of the glass. The tartness of the grapefruit cuts through the richness of the coffee in a way that’s surprising and delightful. It’s a drink that feels like watching a Texas sunset: bold, beautiful, and unforgettable.
FAQs
Where can I find culinary lavender and local honey in Texas?
Your best bet is your local farmers market, where you can often find vendors selling locally harvested honey and culinary herbs. Specialty grocery stores and health food co ops are also great sources. In the Hill Country region, many lavender farms have on site shops where you can purchase their products directly.
Can I make these recipes with decaf coffee or espresso?
Absolutely. All of these recipes will work beautifully with decaffeinated coffee or espresso. The flavor profiles will remain the same, allowing you to enjoy these refreshing drinks any time of day without worrying about the caffeine.
I don’t have an espresso machine. Can I still make these recipes?
Yes, you definitely can. For recipes that call for espresso, you can substitute a very strong brewed coffee or a concentrated cold brew. The flavor will be slightly different, but the drinks will still be delicious and refreshing.
How long can I store homemade syrups like the lavender honey syrup?
Homemade syrups can typically be stored in an airtight container in the refrigerator for up to two weeks. Always give it a quick sniff before using it to make sure it hasn’t spoiled.
Can I use non dairy milk in these recipes?
Absolutely. Oat milk, almond milk, and coconut milk all work wonderfully in iced coffee drinks. Oat milk tends to be the creamiest and froths well, making it a particularly popular choice for lattes.
A Taste of Home
We believe that coffee is more than just a morning ritual. It’s a way to connect with our community and celebrate the flavors that make our corner of Texas so special. Whether you are a longtime regular or just passing through, we hope these ideas inspire you to explore the delicious possibilities that come from combining great coffee with local ingredients. The next time you are looking for a way to beat the heat, remember that the perfect drink might just be a taste of home.
