On my one outing to Austin, Texas, we pressed an unholy apportion of food and dash inside my body. But what stranded with me (psychically)—even some-more so than Franklin Barbecue, La Barbecue, Micklethwaith, Qui, Uchi, a half dozen migas tacos, and a fuzz of food trailers—was an avocado-green coffee mount on South Congress called Jo’s. A devoted crony pronounced a outing to Austin contingency embody Jo’s Iced Turbo drink. This is a coffee mount with “I adore we so much” scrawled on a side of a building and Instagrammed a universe over.
Jo’s describes a Iced Turbo as such: “Our signature sweet, creamy, cold coffee drink! Chocolate, hazelnut, coffee, and cream churned together served over dejected ice.” The environment was ideal: a wet open Texas day, so we opted for a large, 16-ounce crater for $4.50. This mythological libation incited out to be a uninformed chronicle of Nutella with a fibre of cold-brewed coffee and a dairy brilliance of uninformed cream.
So I’ve had Jo’s Iced Turbo accurately once in my life, during this one outing to Austin dual years ago, and that memory has parched into a ambience receptors of my brain. we illusion about it often.
Last week, we motionless to persevere dual hours of my life perplexing to replicate this drink. There was meagre accessible information online on how to reconstruct Jo’s Iced Turbo, though we began with this one blog post. The author claims that a Jo’s worker suggested a dash contained whole milk, half and half, honeyed precipitated milk, coffee, espresso, chocolate, and hazelnut. That’s where we began, contrast out varying ratios and combinations.
On collection series seven, something clicked. It triggered a same silken memories from that open Texas day dual years ago. Also, my heart was palpitating from a inundate of caffeine coursing by my bloodstream. But we consider we nailed it, or during a least, something close. Enjoy, until your subsequent outing to Austin.
Homage to Jo’s Iced Turbo
5 oz. espresso (I use High Brew Coffee’s double espresso)
2 oz. cold-brewed coffee (Stumptown’s is unusually smooth)
1 Tbsp. hazelnut syrup
2 oz. whole milk
2 oz. whole-fat chocolate milk
1 heaping Tbsp. precipitated milk
1. In a vast measuring cup, brew espresso, coffee, hazelnut syrup, and whole and chocolate milk. Separately, in a tiny cup, supplement a dash of prohibited H2O to a easily heaping tablespoon of precipitated milk, and stir until it’s liquid. Add precipitated divert to a other ingredients.
2. Whisk a mixture for 30 seconds. It will feel somewhat thicker, though not frothy. Alternatively, supplement to a cocktail shaker and shake energetically for 15 seconds.
3. Pour into a potion filled with dejected ice, stir, and let intermix for a notation before we suffer this God of iced coffee drinks.