LCBO Food & Drink Travel 2026

Coffee Talk from page 71

PISTACHIO CREAM ICED LATTE NYC’s Librae Bakery is renowned for its decadent, overflowing pistachio rose croissant, which is worth the long line and hefty price tag. Nutty, slightly sweet and ultracozy, this creamy latte is like this legendary pastry but in drink form. It’s a perfect afternoon pick-me-up. 2 shots espresso 1/2 tbsp (7 mL) Vanilla Syrup (recipe follows) 1 tbsp (15 mL) Pistachio Cream (recipe follows)

2. In a medium-size bowl, stir vinegar, coffee and remaining 1/2 cup (125 mL) water. Cover with plastic wrap and refrigerate at least 6 hours or overnight. 3. Pour vinegar-coffee mixture through a fine-mesh sieve lined with cheesecloth into a glass jar, discarding solids. Stir in 1/4 cup (60 mL) peach syrup, saving rest for another use, such as sweetening iced tea. Cover and refrigerate shrub up to 1 month. CROFFLES This viral Korean street snack and café staple is a playful mash-up of croissants and waffles. They’re crisp, buttery, extremely versatile and shockingly easy to make. Enjoy them plain, dusted with icing sugar, stuffed with a square of chocolate or piled high with your favourite toppings. Makes generous 3/4 cup (175 mL) 4 pieces good-quality frozen unbaked croissants (see TIP) 1 tbsp (15 mL) turbinado sugar Pinch of salt Powdered sugar for dusting (optional) 1. Thaw croissant dough for 30 minutes at room temperature. Meanwhile, preheat waffle iron to medium. 2. On a medium-size plate, mix sugar and salt until well-combined. Press top sides of croissant dough into sugar mixture to coat generously. 3. Place dough inside waffle iron about 2 inches (5 cm) apart, working in batches if necessary. Close lid, pressing down firmly to ensure iron’s indentations are pressed into dough, and cook until deeply golden brown and crisp, about 3 minutes. (Timing may vary slightly depending on the type of dough and waffle iron used.) 4. Transfer croffles to a wire rack and cool for a few minutes. Dust with icing sugar, if using, and serve immediately. TIP Look for frozen, unbaked croissants, often found in the bakery freezer section of well-stocked grocery stores. Try Costco’s Au Pain Doré, Whole Foods Market’s house brand or PC brand. Do not use standard grocery-store crescent roll dough (like Pillsbury) here, as it relies on chemical leavening rather than buttery lamination and won’t produce the light, flaky texture of croissants. Makes 4 croffles

2 tbsp (30 mL) whipping cream 2 tbsp (30 mL) 2% or whole milk

1. Fill a chilled 12-oz glass three quarters full with ice and pour in espresso and Vanilla Syrup.

PEACH SHRUB ESPRESSO TONIC This is a sparkling, tangy riff on the espresso tonic I fell for in Nashville at Elegy Coffee. The sweet-sour coffee shrub, sweetened with peach syrup, brings a nuanced lift and welcome roundedness that plays beautifully with the bitter edge of espresso. It’s equal parts refreshing, gently bitter and com plex, perfect for slow sipping on a lazy afternoon. 1 shot espresso 11/2 oz Peach Coffee Shrub (recipe follows) 4 oz sparkling water, chilled 2 oz tonic water, like Fever-Tree Mediterranean Tonic (LCBO 42330, 4 pk, $7.95), chilled 1. In a chilled 12-oz glass filled three quarters with ice—ideally pebble ice—add espresso and coffee shrub. Top with sparkling water and tonic, and stir to combine. Serve immediately with a straw. PEACH COFFEE SHRUB Vinegar and coffee might sound like an odd couple, but if you love shrubs, this is a dream team. Here, the sharp tang is softened with ripe, peachy sweetness, making a bold, bright, perhaps unconventional syrup that begs to be stirred into something fizzy. 1/2 cup (125 mL) sugar 1 cup (250 mL) water, divided 3/4 cup (175 mL) frozen peaches 3/4 cup (175 mL) white balsamic vinegar 1 cup (250 mL) coarsely ground espresso or dark roast coffee beans 1. In a small pot, heat sugar, 1/2 cup (125 mL) water and peaches over medium-high heat. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 10 minutes. Cool and strain, discarding solids. Transfer to a glass jar, cover and refrigerate. Makes 1 drink

2. Place Pistachio Cream, whipping cream and milk in a 1-cup (250-mL) measuring pitcher. Whip with a milk frother until doubled in size and thick. Pour it over espresso mixture and serve immediately with a straw.

Makes 1 drink

VANILLA SYRUP In a small pot, heat 1/2 cup (125 mL) water and 1/2 cup (125 mL) sugar over medium-high heat. Whisk until sugar is dissolved. Remove from heat and stir in 4 tsp (20 mL) pure vanilla extract. Cool, transfer to a glass jar, cover and refrigerate for up to 2 weeks.

Makes 2/3 cup (150 mL)

PISTACHIO CREAM Having a jar of silky, nutty and lightly sweetened pistachio cream in the fridge means you’ve got a café-level upgrade whenever you need a little treat. It’s dreamy frothed into a latte, but equally as good spread onto toast or croissants or swirled into vanilla ice cream. 1/2 cup (125 mL) shelled, unsalted pistachios 1 tbsp (15 mL) icing sugar Pinch of salt

1 tbsp (15 mL) unsalted butter 1/2 cup (125 mL) 2% or whole milk 1/2 cup (125 mL) white chocolate chips

1. (This step is optional, but it creates a more vibrant colour.) Bring a small pot of water to a boil and add pistachios. Cook for 2 minutes, then strain. Spread nuts on a clean kitchen towel and rub to loosen skins, discarding them as they come off.

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———————— TRAVEL 2026