Roast & Ripple

01

What you’ll need

• 300 ml boiling filtered water
• 2 caffeine-free roasted barley tea bags, or 2 tablespoons loose roasted barley tea
• 200 ml unsweetened cold-brew coffee, chilled
• 2 tablespoons pure maple syrup
• 1/4 teaspoon ground vanilla bean powder
• 1/8 teaspoon fine sea salt
• 160 ml plain unflavoured soda water, well chilled
• 20 g quick-cooking rolled oats certified vegan
• 2 teaspoons pure maple syrup, for the oat crisps
• 1 teaspoon neutral vegetable oil
• 1 small pinch fine sea salt, for the oat crisps
• 2 long clear ice spears

02

Mix the drink

1. Steep the roasted barley tea in the 300 ml boiling water for 10 minutes. Remove the tea bags, or strain the loose tea through a fine sieve, then refrigerate the tea for 45 minutes until thoroughly cold.
2. Make the garnish while the tea chills. Heat the oven to 175°C. Stir the oats with 2 teaspoons maple syrup, the neutral oil and a small pinch of salt. Divide the mixture on a parchment-lined tray and press it into two very thin 12 cm ovals.
3. Bake the oat crisps for 8 to 10 minutes until deep golden at the edges. Cool completely on the tray, then loosen carefully with a thin spatula. They will become crisp as they cool.
4. Whisk the chilled barley tea, cold-brew coffee, 2 tablespoons maple syrup, vanilla bean powder and 1/8 teaspoon sea salt in a large chilled jug until the maple syrup is fully dispersed.
5. Place one long clear ice spear in each chilled glass. Divide the barley-coffee base evenly between the glasses, pouring slowly down the inside wall to preserve clarity.
6. Top each glass with 80 ml chilled soda water. Lift the mixture once from bottom to top with a bar spoon, without vigorous stirring, so the drink stays lively.