Cream Chargers Menu

Experience the thrill of a Strawberry Daiquiri, a fresh take on the classic, crafted with our advanced cream chargers for a creamy, frothy twist. Each sip delivers a harmony of juicy strawberries, zesty lime, and smooth rum. Perfect for a hot day if you are seeking Instagram-ready, sophisticated drinks. This daiquiri mixes tradition with innovation, making every occasion memorable. Cheers to a blend of flavour and flair! Ingredients: 2 Cups of Frozen Strawberries 120ml (1/2 Cup) White Rum 60ml (1/4 Cup) Lime Juice 60ml (1/4 Cup) Simple Syrup Fresh Strawberries to garnish (Optional) Fresh Lime to garnish (Optional) Accessories: 1 Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Blend 2 cups of frozen strawberries, ½ cup of white rum, ½ cup of lime juice, and ½ cup of simple syrup in a blender until smooth. Transfer the mixture into a whipped cream dispenser and securely tighten the lid. Insert two cream chargers into the dispenser and shake vigorously for a few seconds to infuse the mixture with nitrous oxide. Chill the mixture in the dispenser in the refrigerator for 30 minutes. Serve the mixture into cocktail glasses and garnish with a few fresh strawberries and lime slices.

Alright folks, get ready to elevate your cocktail game with this electrifying Espresso Martini recipe! This isn't just a drink; it's a showstopper that'll have your guests talking for weeks. Ingredients: 70ml Coffee Liqueur (or Kahlua will do) 750ml Cold Brew Coffee 40ml Vanilla Syrup 140ml Vodka Coffee Beans to decorate Accessories: l Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Start with a fresh, strong shot of espresso. Let it cool slightly In a shaker, combine the cooled espresso, vodka, coffee liqueur, and Vanilla syrup. Shake it up! (If you don't have a shaker just use a whisk and a bowl) Pour the mixture into a cream charger dispenser, charge both cream chargers, and give it a good shake to infuse. Dispense into martini glasses. The nitrous oxide will create a beautiful, creamy foam on top. Finish with a few coffee beans or a light dusting of cocoa powder. This Espresso Martini is not just a cocktail; it's a sensory experience. The nitrous infusion adds a velvety texture that complements the rich espresso and spirits, creating a luxurious drink that's both a feast for the eyes and a delight for the palate. Enjoy responsibly and prepare to be the toast of the town!

When we talk about old-school cocktails, the Pina Colada is the Kingpin! Celebrating the epic bromance between Mr Coconut and Mr Pineapple. These two have been besties for ages! Ingredients: 2/3 Cup Coconut Milk l Cup Diced Pineapple ½ Cup Fresh Pineapple Juice 150ml White Rum ½ Cup Vanilla Ice Cream Some Pineapple Slices for Garnishing Coconut Flakes for garnishing (optional) Accessories: l Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Combine the diced pineapple with half of the juice in a bowl. Add the rum and blend the ingredients well. Place the mixture into the fridge for 2 hours to allow the ingredients to infuse. Blend the coconut cream with the left over syrup and vanilla ice cream at maximum speed for l minute, then strain the contents. Place the mixture into a whipped cream dispenser, charge it with two cream chargers and place the cream dispenser in the fridge for an hour to cool. Serve the pina colada in a chilled cocktail glass; add some pure coconut cream to the glass then release the pineapple mixture on top and stir. Finally garnish with some fresh pinapple slices and flaked coconut.

Keen for a bit of a treat and an energy boost all rolled into on? Well, this coffee-rum cream charger concoction could be the perfect fit for you! Ingredients: 3 cups Heavy Cream 6 tbsp Rum 6 tbsp Kahlua (or Tia Maria for less sugar) 6 tbsp Powdered Sugar l Cup of Coffee (however you take it) Accessories: l Kiwi Catering Whipped Cream Dispenser (1000ml) 2 Kiwi Catering Cream Chargers Instructions: Pour all the ingredients except the cup of coffee into the whipped cream dispenser. Charge the whipped cream dispenser with two cream chargers. Shake the cream dispenser 30 times. Make a cup of coffee according to your liking. Dispense the cream on top of the coffee.

When summer’s in full swing, a chilly cream charger recipe becomes as essential as jandals on the beach. And what could be more righteous than sipping on some iced coffee to keep you as cool as a cucumber and sharp as a pavlova knife? Ingredients: 1 Cup Whole Milk ½ Cup Heavy Cream 2 tbsp Cane Sugar 15g Instant Coffee Powder 60ml Water 5 Ice Cups Accessories: 1 Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Bring the water to a boil and add the coffee powder. Mix the contents well and add 1 tbsp of sugar, stirring continuously. Remove the coffee brew from the heat and allow it to cool completely Mix 1 tbsp of the sugar together with the heavy cream. Pour the cream mixture into a cream dispenser and charge it twice. Shake the cream dispenser well and chill in the fridge for 60 minutes. Mix the remaining sugar with the milk until it has fully dissolved Cool the milk mixture in the refrigerator until needed. Serve up: Add the sweet milk into a glass filled with ice. Pour the coffee mixture atop the milk and briefly stir. Release a hefty dollop of the whipped cream onto the milk and coffee mix and stir the ingredients together. Top it off with a final squirt of whipped cream.

Got a sweet tooth in the morning for your coffee? Well, you’ll likely get a kick out of this creamy, booze-infused evening escapade! Ingredients: 1 Cup Heavy Cream 1 Cup of coffee (as you take it) Hazelnut pieces to garnish (optional) 3 tbsp Icing Sugar 3 tbsp Frangelico Liquor 3 tbsp Kahlua (or Tia Maria for less sugar) Accessories: 1 Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Whisk all of the ingredients together in a bowl. Place the ingredients into a cream dispenser and charge it with two cream chargers. Shake cream dispenser 10 times. Make your coffee as desired. Dispense the cream on top of the coffee. Garnish with hazelnut pieces.

Dive into the vibrant world of cocktail innovation with this Strawberry Foam Margarita, a playful yet sophisticated twist on your beloved classic. Ingredients: 680g Strawberries 3-4 Tablespoons Cointreau 80ml (1/3 Cup) Lime Juice 1 Teaspoon Blue Curacao 2 Cups of Crushed Ice Cubes 160ml (2/3 Cup) of Tequila 60g (1/4 Cup) Sugar 1 Big Pinch of Salt Accessories: 1 Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Make the Strawberry Foam: Hull and roughly puree the strawberries. Add sugar and simmer on low heat until thickened like a coulis or jelly. Strain the mixture and stir in 3-4 tablespoons of Cointreau and Blue Curacao for colour. Divide the mixture in half. Pour one half into a whipped cream dispenser, charge it twice with nitrogen cream chargers, shaking after each charge. Refrigerate until ready to serve (can be stored for up to a week). Prepare the Drink: In a blender, add crushed ice or ice cubes, tequila, lime juice, a pinch of salt, and the un-aerated half of the strawberry mix. Blend until smooth. Prepare the Glass: Chill the glass in the fridge for 10 minutes. Coat the rim with lime juice and dip it in salt or sugar, as preferred. Assemble: Add a layer of strawberry foam to the bottom of the glass. Pour in the blended tequila mix until full. Garnish with a lime slice. Enjoy!

What sugary delight could possibly outdo a midnight munchie like a fluffy chocolate mousse? Add a dollop of whipped cream on there? Oh, you betcha! This cream charger recipe is so delectably creamy, it's like a cozy nightcap for your taste buds. It's our all-time fave, no doubt Jbout it! Ingredients: 200g Finely Chopped Dark Chocolate 150ml Double Cream 100ml Water 40g Icing Sugar Flake chocolate to garnish Accessories: 1 Kiwi Catering Whipped Cream Dispenser (1000ml) 2 Kiwi Catering Cream Chargers Instructions: Combine the chocolate, water and icing sugar in a medium sized bowl and place it on top of a pan filled with hot water on the stove top on low heat. Stir until everything melts. Remove the bowl from the heat and add the cream to the mixture and whisk until smooth. Pour the mixture into a whipped cream dispenser and charge the whipper with two chargers. Shake the cream dispenser 30 times and release into serving glasses Decorate as desired, with chocolate crumbles or flakes. Serve immediately.

To kick things off, we're dishing up a delicious summer mousse featuring some delicious fresh strawberries, cream, and a dash of icing sugar - Dead easy but bloody tasty! To begin, we present to you a simple mousse made with fresh strawberries, cream, and powdered sugar - so simple yet so delicious! Ingredients: 400g Fresh Strawberries 75g Icing Sugar, Sieved 150ml Double Cream Accessories: l Kiwi Catering Whipped Cream Dispenser (1000ml) 2 Kiwi Catering Cream Chargers Instructions: Set six strawberries aside for garnishing. Blend the remaining strawberries into a liquid puree, then sieve the puree to remove the seeds. Add the powdered sugar and blend the ingredients. Add the cream and stir - do not blend Pour the mixture into a cream dispenser and shake gently. Release the mousse into serving glasses. Decorate the mousse with the remaining strawberries.

You know, when it comes to the OG eggs Benny, it's just not the same without that classic hollandaise sauce. Whip up a batch at home, and you've got yourself a cream charger recipe that's destined for legendary status - it's so light, it xactically floats off the plate! Ingredients: 200g Butter 4 Egg Yolk l tbsp Lemon Juice l tbsp Vinegar l tbsp White Wine l egg Accessories: l Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Melt the butter in a pan over low heat, then mix in the vinegar, white wine and lemon juice. Mix in the egg and four egg yolk. Stir continuously until the contents are well combined. Pour the mixture into a whipped cream dispenser and charge it with two cream chargers. Shake the cream dispenser 10 times and dispense on top of your dish of choice.

When it comes to salads, it's like olive oil is the ultimate wingman - mixing up the flavours and giving it some extra 00mph. But here's the kicker: infuse that olive oil with some lemon, and you're taking those flavors on a joyride they'll ,ever forget! Ingredients: 500ml of Olive Oil 9 Lemons Accessories: l Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: zest the lemons Place the olive oil and lemon zest into a whipped cream dispenser and charge it with 2 cream charger capsules. Shake the cream dispenser a few times and allow the mixture to infuse for 5 minutes. Use the oil immediately or pour it into a glass jar for later usage.

To all our vegan fans! We hear your calls for a plant-based cream charger recipe. on . ce you've nailed it, this lip smacking, dairy-free coconut whipped cream is going to be your trusty sidekick, whether you're pimping your ice cream or cozying up with some apple pie Ingredients: 400ml Unsweetened Coconut Milk 2 tbsp Coconut Oil lOg Vanilla Extract 2 tbsp of Icing Sugar Pinch of Cinamon Accessories: l Whipped Cream Dispenser (1000ml) 2 Cream Chargers Instructions: Whisk all of the ingredients together in a bowl. Chill the mixture in the fridge for an hour then carefully pour it into a cream dispenser. Charge the cream dispenser with two cream chargers and briefly shake. Dispense on top of your snack or beverage of choice.