The Sugarbean - A Coffee Concoction

Recipes

The Sugarbean - A Coffee Concoction

Posted by nick musica on

The Sugarbean is a FruitStand coffee concoction that will show you just how easy it is to enjoy inga beans in an unusually delicious way. In this recipe, we use the classic flat white espresso beverage as a canvas to feature the sugar-forward, custardy flavor of inga beans. Powers of fruit and coffee geekery combine in this simple and adaptable espresso cocktail recipe using inga beans! 

The fresh sugar flavor of the inga bean, better known as the ice cream bean for its creamy sweet flavor and cottony consistency, is infused into cream and concentrated into syrup creating a flavorful sweetness that you’ll never guess came from a legume! The result is a small, strong and mighty espresso cocktail with creamy body and a warm, cotton candy flavored sweetness.

THE SUGARBEAN: AN INGA BEAN FLAT WHITE COCKTAIL

  • Prep time: 40 minutes active, 8 hours inactive
  • Servings: 2
  • Good for: cocktails, brunch, contains alcohol 
  • Difficulty: Medium

Create this rich inga bean coffee cocktail in a few easy steps. Begin by cold-infusing decadent half and half with the sugary, delicate cotton balls of inga bean flesh in the refrigerator overnight. Inga bean fruit imparts a warm, candy floss flavor to the cream that upgrades the distinct sugar flavor in the beverage.

Then, inga bean infused syrup delivers concentrated inga bean sweetness, adding another layer of sugar flavor from this unique fruit. Pair the inga bean cream and syrup with rich espresso and your favorite bourbon to experience a new dimension of fruit in this twist on the classic flat white.

THE SUGARBEAN FLAT WHITE 

EQUIPMENT

  • Espresso maker
  • Milk steamer or small pot with frothing whisk 
  • Jigger
  • Two 8oz mugs
  • ⅛ teaspoon cinnamon, optional

INGREDIENT

  • 4 ounces espresso
  • 3 ounces bourbon
  • 2 ounces Inga bean simple syrup (recipe to follow)
  • 1 cup cold Inga inga bean infused cream (recipe to follow)

RECIPE

  • Divide the bourbon and simple syrup evenly between the two mugs. 
  • Brew two double-shots of espresso. In the meantime, steam the inga bean infused cream until it becomes viscous and lightly aerated throughout, taking care not to produce extra foam.
  • Working quickly and carefully, divide the espresso among the two cups and fill the remainder of the mug nearly to the top with steamed inga bean infused half and half.
  • Dust the top with a tiny pinch of cinnamon and serve. 

INGA BEAN INFUSED CREAM 

  • Prep time: 10 minutes active, 8 hours inactive
  • Difficulty: Easy
  • Yield: 1½ cups 

EQUIPMENT

  • Chef’s knife (non-reactive, ceramic or plastic knife preferred to minimize fruit bruising)
  • Cutting Board
  • Sealed 16 oz. container
  • Fine mesh sieve

INGREDIENTS

  • 1 cup half and half 
  • ½ cup inga bean flesh (roughly and minimally chopped, seeds removed)

RECIPE 

  • Make a cold cream infusion the night before by simply combining the chopped inga bean flesh and half and half in a sealed container to refrigerate overnight, about 8 hours.
  • Strain the cream through the sieve into a small carafe, pushing as much cream from the inga bean fruit pulp as possible. 
  • Enjoy the cream-soaked fruit as a chef’s treat or discard. Store the cream in the refrigerator for up to two days.

INGA BEAN SYRUP

  • Prep time: 30 minutes
  • Difficulty: Easy
  • Yield: 1½ cups 

EQUIPMENT

  • Small, heavy bottomed saucepan
  • Measuring cup
  • Mesh sieve
  • Sealed container

INGREDIENTS

  • 1 cup water
  • ½ cup inga bean flesh (roughly and minimally chopped, seeds removed)
  • ½ cup granulated sugar

RECIPE

  • In a small saucepan, heat the water until small bubbles begin to form signifying that the water is getting hot. Add inga bean flesh and sugar, and stir to combine. 
  • Being careful to keep the mixture from approaching a boil, allow the mixture to gently simmer for about 10 minutes. Once the mixture reaches a loose, syrupy consistency with all sugar dissolved, remove from heat and allow it to cool for about 15 minutes. 
  • Strain the cooled inga bean syrup into a container with an airtight lid. Inga bean fruit syrup can be stored in the refrigerator for up to a week.

The Sugarbean can be adapted in many ways depending on your mood and who you’re serving. 

  • Skip steaming the milk and serve it cold over ice for a refreshing chilled version. 
  • Use higher-fat or “barista” versions of plant based milks to replicate the rich consistency of finely foamed dairy milk. 
  • Froth the cream infusion without coffee and alcohol for sweet and kid-friendly steamed milk.
  • Omit the alcohol for a fruitie twist on the classic flat white espresso drink.

How did you like this inga bean recipe? What other fruits should we try in coffee recipes? Let us know in our Facebook Group!