Two incredibly delicious Christmas coffee recipes with unexpected pastries

Preparation is simple: The golden milk consists of 300 ml milk (whole, soy, almond, oat or coconut), 1 tsp turmeric, ½ tsp grated ginger, ¼ tsp cinnamon, ¼ tsp cardamom, 1 tsp coconut oil, 1 pinch of pepper, 1 pinch of nutmeg and 1-2 tsp honey to sweeten. Heat the coconut oil in a saucepan until it melts. Then add the spices and stir. Let cool, then pour into the cold milk.

To prepare the Golden Milk Latte, foam the cold golden milk with the Super- or Autosteam from Schaerer and then add an espresso. Sweeten with a little honey and decorate with a pinch of cinnamon or some grated ginger. The cold golden milk can also be heated and foamed on a hob using a steam nozzle, a household milk frother or a manual milk frother.

Our tips for foaming milk:

• Ice cold milk foams better, delivering better results.
• Do not heat the milk above 65 °C when foaming. Otherwise, it will taste burnt.
• The high protein content is needed to foam milk. That means not every milk substitute is well-suited for foaming.

The secrets of golden milk are found in the active ingredient curcumin. It is contained in the root known as turmeric or Curcuma. Turmeric belongs to the ginger family and tastes mildly spicy and slightly bitter. The basis contains essential oils as well as curcumin. Curcumin has potent anti-inflammatory and antioxidant effects, regulates the digestion of fat and relieves stomach pain, gas, etc.

The spice gives most curry blends their yellow hue. 

The World Health Organization recommends a maximum daily dose of 3 g of turmeric powder. Turmeric the plant, its use as a spice and its medicinal effects are described in detail on Wikipedia.

This espresso has it all. It brings to mind the bombardino cocktail served in the South Tyrolean Alps. We replace the egg liqueur with a creamy limoncello liqueur and add a freshly brewed espresso.

Preparation is very simple. You will need 60 ml of limoncello liqueur (we use Crema di Limoncino from Giulietta LIKÖRE in Lucerne), an espresso and a generous dollop of cream. Pour the liqueur into a heatproof glass. To prevent the espresso from mixing with the liqueur, pour the hot espresso over the back of a spoon. Add a generous dollop of cream and top with lime zest. Done!

For the cookies, you will need 250 g soft butter, 125 g powdered sugar, 2 tsp vanilla sugar, 1 pinch of salt, 1 lightly beaten egg white and 250 g flour.

Mix the softened butter well with a hand mixer, add all the ingredients except the flour and mix until the mixture becomes light in colour. Then mix in the flour. Roll out the dough between 2 sheets of baking paper to 3 mm and chill in the refrigerator overnight. The next morning, preheat the oven to 180 °C, line baking trays with baking paper, cut out equal numbers of cookie bottoms and tops, place on the trays and bake for 6-8 minutes.

Prepare the lime curd the day before as well. Prepare 1 large egg, 45 g sugar, 65 g freshly squeezed lime juice, 12 g vanilla custard powder, zest of 2 limes and 50 g butter. Slowly heat all ingredients except the butter in a water bath, continually stirring, until combined and thickened. Remove the mixture from the heat and stir in the butter. The mixture can now be passed through a sieve to remove the zest, or stored directly in the refrigerator.

As soon as the cookies have cooled, remove the lime curd from the refrigerator, whip vigorously and spread in a thin layer on the pastry bottoms. Put the tops on, dust the cookies with a little lime zest and powdered sugar.

Don’t have any limes? Then simply use lemons or bergamot. Curds can also be purchased in well-stocked grocery stores.