Creamy Café Latte Smoothie with “mylk”— blend of cashews, hemp seeds, dates, coconut sugar, Irish moss, and Himalayan salt.
Pour your Red Hook–brewed and –bottled house-blend Stubby ($4 for 10.5 ounces) over ice, or swig it straight from the bottle for a toasty chocolate bite with hints of ripened cherry.
Double-filterd Corsica-blend coffee after steeping it for 16 hours in stainless-steel wine tanks. So smooth and sweet, it hardly needs milk.
At Hester Street Fair (Sat 10a-6p)-Brazilian Cafundo-bean concentrate alone over ice, stirred with Battenkill Valley Creamery milk, or mixed with seltzer in a tingly “coffee soda” ($3.50 to $4)
This fast-expanding Brooklyn company adds chicory to locally roasted Porto Rico Importing Co. beans for increased sweetness. Dilute with water or, for a creamy café au lait effect, 2 percent milk.
The West Village gourmet-food-delivery service, offers one-liter bottles of chicory-spiked Porto Rico cold brew. Dilute the concentrate with water, whole milk, and a splash of half-and-half.
Cold-brewed Stumptown’s espresso-based Hairbender blend for 12 hr before pouring it into 32/64oz growlers; the complex concentrate is strong enough to account for ice melt; no need to add water.
Buy a 64-ounce jug of this velvety, caramelesque brew, this month featuring a 50-50 blend of Honduran and Brazilian beans
