Six Tia Maria cocktails you didn’t know you needed in your life

  • Jul 31, 2017

Forget Tia Maria and footy franks, the iconic coffee liqueur brand is stepping up its game with a new range of coffee flavoured cocktails.

The Tia Maria + Coffee Project is a global initiative uniting coffee culture and cocktails – it’s basically made for Melbourne!

They’ve just launched the project in Melbs, and we sampled the lot for you, the people *said in Bane voice*.

We’ve got news for you: Tia Maria may just be your new favourite liqueur.

Without further ado, here are six Tia Maria cocktails available at select bars across Melbourne. And if you don’t feel like braving the cold, we’ve included the ingredients so you can make them at home!

TIA MINT AMERICANO

INGREDIENTS

  • 50ml Tia Maria
  • Double shot of espresso
  • 10 ml sugar syrup
  • 6 mint leaves
  • 30ml Sparkling water
Tia Mint Americano

Tia Mint Americano

Drop mint into the Boston shaker and pour in 50ml of Tia Maria, a double shot of espresso and 10ml sugar syrup. Shake all the ingredients for 30 – 40 seconds. Place the strainer on top of the shaker and pour the contents through a sieve and over cubed or crushed ice. Stir and top with 30ml of sparkling water. Garnish with a mint leaf.

TIA MINT FRAPPÉ

INGREDIENTS

  • 50ml Tia Maria
  • shot espresso
  • 6 fresh mint leaves
  • 50ml fresh milk
Tia Mint Frappe

Tia Mint Frappe

Pour into the shaker 50ml of Tia Maria, double shot of espresso and 50ml of fresh milk. Take 6 mint leaves, give them a gentle slap and throw into shaker with the other ingredients. Shake all ingredients and pour into a highball glass over cubed ice. Garnish with mint sprig.

ICED POPCORN FRAPPÉ

INGREDIENTS

  • 50 ml Tia Maria
  • 50 ml Milk
  • Double shot espresso coffee
  • 20 ml popcorn syrup
Ice Popcorn FrappeJKnowles_TiaMaria_Popcorn_0620

Ice Popcorn Frappe

In the shaker add 50ml of Tia Maria, double shot of espresso, 50ml of milk and 20ml of popcorn syrup. Add ice and shake all ingredients. Take a Coffee latte glass and fill with ice. Pour ingredients from shaker into glass. Top up with fresh popcorn, add straw and serve

TIA CAPUCCINO

INGREDIENTS

  • 25 ml Tia Maria
  • 25 ml Vodka
  • Shot of espresso
Tia Cappucino

Tia Cappucino

Pour Tia Maria, 25ml Vodka and 25ml shot of espresso into a shaker. Shake all ingredients and pour into glass. Add foam on top. To make the foam, use 100ml salted caramel or Morello cherry syrup, 200ml water, two egg whites, and two cream chargers. Foam the drink and garnish with salted fudge / a single cherry.

TIA ESPRESSO MARTINI

INGREDIENTS

  • 25 ml Tia Maria
  • 25 ml Vodka
  • Single/ double shot of espresso
  • 5ml Sugar syrup
Tia Espresso Martini

Tia Espresso Martini

Pour the Tia Maria, vodka, espresso and syrup into a cocktail shaker. Fill the Martini glass with ice to chill and then fill the cocktail shaker with ice as well. Put the other half of the shaker on top and give it a good tap to lock it in. Then shake. You want the ice to smash up while chilling the liquid down; it’s what creates the frothy top. Once shaken, tap the side of the shaker to break the vacuum seal. Empty the ice out of the Martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass. Using the strainer and the sieve helps create a rich, smooth froth. Finish with a few coffee beans.

TIA FLAT WHITE RUSSIAN

INGREDIENTS

  • 25 ml Jamaican Rum
  • 25 ml Tia Maria
  • Shot of espresso coffee
  • 5ml demerara sugar
  • Laced on top with ice cold milk
Tia Flat White Russian

Tia Flat White Russian

Pour 25ml of Tia Maria, 25ml of rum, a shot of espresso and 5ml of Demerara sugar into a glass. Add cubed ice, and stir all ingredients. Lace on top 30ml of cold milk. Sprinkle on top some chocolate powder.

About Tia Maria + Coffee Project

The Project aligns with a bespoke coffee roaster in each region. In Melbourne, STREAT speciality coffee in Collingwood were the lucky purveyors to launch the cocktail range on Tuesday.

The Tia Maria + Coffee Project gives coffee connoisseurs the opportunity to sip on innovative coffee cocktails thanks to recipes crafted by renowned mixologists and expert baristas.

Tia Maria brand ambassador Matteo Fabbris says demand for coffee cocktails is on the rise.

“There’s an increasing love for coffee cocktails, which can be seen at world-class bars in key cocktail cities, while artisan coffee houses are now serving cocktails through the night as a café nightlife culture continues to emerge,” Matteo says.

“The bartender and barista play a very similar role so it’s no surprise we’ve brought the two together to drive this new coffee revolution.”

About Tia Maria

Tia Maria is an infusion of natural vanilla and Arabica coffee beans, with a touch of Jamaican rum.

Tia Maria is made using a blend of 100% Arabica coffee creating a full-bodied taste with a sweet tendency.

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