There are few things in life I love more than a breakfast date, and (as you’ve probably noticed from my Instagram feed) there’s one spot in town that dominates my pre-noon rendezvous. Josephine House is a charming bungalow in Austin’s equally charming Clarksville neighborhood, and its whitewashed wood, marble countertops, breezy patio, and perfect pastries make it near impossible for me to stay away for more than a week. JoHo (see, I even have a nickname for it!) recently added an iced coffee drink to the menu called The Goldeneye, and I’ve been so into it from the very first sip that I begged Daisy, the assistant beverage director, to share the recipe behind her mysteriously amazing libation. Keep reading for the inspiration behind the drink, plus a surprising secret ingredient and all the details you need to whip up a delicious Goldeneye at home!
*photos by Mia BaxterHow did you first discover turmeric?
Having gone to culinary school, I have used turmeric in cooking different kinds of South Asian Cuisine, but as far as using it in beverages, the concept was totally new to me. Larry McGuire (one of the owners of our company) had Golden Milk while he was traveling and wanted us to do something with it. Since we were also looking to put a new iced coffee drink on the menu, I put the two ideas together!
What do you like most about turmeric?
Other than the health benefits (it’s a powerful anti-inflammatory agent that’s long been used to treat everything from toothaches to chest pain to colic!), the color of it alone makes it most brilliant. The flavor is unique and unlike anything else. It has an active ingredient which is very earthy and bitter, but there are also all these floral exotic flavors. Sometimes the aroma reminds me of the really deep deep red that clay can have.
What are the other crucial components of the Goldeneye?
Essentially, I make a spiced Almond Milk. I steep almonds with Turmeric powder, cinnamon sticks, vanilla bean and cocoa powder. The longer the milk soaks, the silkier your nut milk will be, so I always let it sit for no less than 24 hours. After it soaks I blend the nuts and liquid with hot water, coconut oil, dark chocolate and brown rice syrup. This makes a very velvety rich in flavor mixture. Then when we serve it, we add a shot of espresso and pour it over ice.
Thanks Daisy! Keep reading for the recipe card, and if you’re in Austin, be sure to stop by Josephine House to sample their can’t-miss breakfasts. The menu is constantly changing, but my current faves are the avocado toast with a fried egg and hot sauce, the lemon ricotta pancakes, and any of the amazing pastries. And I always order the spicy green juice to go with my Goldeneye! Cheers!
- 3 Cups Raw Almonds
- 3 Tbs Turmeric Powder
- 2 Tbs Cocoa Powder
- 2 Ea. Cinnamon Sticks
- 1 Ea. Madagascar Vanillia Bean
- 6 Tbs Virgin Coconut Oil
- 6 Tbs Chocolate Coconut Oil Sauce (see recipe below)
- 9 Tbs Brown Rice Syrup
- Soak the first 6 ingredients in 6 cups of water in a food safe container for at least 24 hours in the refrigerator
- After soaking, take these ingredients our and discard cinnamon sticks and set vanilla bean to the side
- Add 1/3 of ingredients to blender also add 2 Tbs of Coconut Oil, 2 Tbs Chocolate Coconut Sauce, 3 Tbs of Brown Rice Syrup, 1 pinch of salt and 3 Cups of hot water.
- Blend on high setting for at least 2 minutes then strain through a fine mesh strainer, like a chinois. Squeeze as much liquid out of the blended mixture as you can.
- Repeat step 4 two more times, until all ingredients have been blended and strained
- Cut open vanilla bean and scrape the inside and add to mixture (you will need to whisk them in to incorporate)
- Serve 3 oz over ice with a shot of espresso.
Chocolate Coconut Sauce
- 7 oz 78% dark chocolate
- 6 oz Coconut Oil
- Melt ingredients together over a double boiler.
- Drizzle in coffee.