California Walnut Cream Topped Cold Brew

Combine ALL ingredients in a professional variable-speed blender.

Puree on medium-high speed (#8) for 3 minutes or until velvety smooth. The mixture’s temperature will increase significantly due to friction to about 50 C degrees.

Transfer to a container, and chill overnight or until cooled to at least 7 C degrees. It will thicken after chilling.

Use cream base to fill the “whipped cream dispenser” up to the maximum file line and then seal it tightly.

Charge with three chargers of nitrous oxide gas (N₂O).

Keep cold and ready for service.

Moisten the edge of the glass with simple syrup or nocino, then press into walnuts to create a walnut-rimmed glass.

Add nocino to glass. Then add cold brew – leaving 0.6 cm – 2.5 cm of space before the rim of the glass.

Dispense walnut cream from the “whipped cream dispenser” to create a thick creamy foam on top.

Optional: sprinkle with more walnuts.