Mana G&T

The G&T - a drink as old as Malaria itself. With more and more fantastic gins and tonic waters coming onto the market, it seems like the humble G&T is experiencing quite the renaissance.

But what would a renaissance be without a shameless distortion of the classic G&T?! Inventive genius often involves reshaping the classics and, we might be tooting our own horn here, but we feel this is one of those moments. It might sound a bit funky but we're pretty sure people thought the same thing when some old British chap decided to mix quinine powder with soda and sugar!

What you'll need:

  • 30mL Gin
  • Equal parts Mana Cold Brew and Tonic Water
  • Slice of orange
  • A tall glass
  • A handful of ice

Whatcha gotta do:

  1. Throw the ice in a glass
  2. Pour in the gin, Mana Cold Brew and Tonic Water
  3. Add the slice of orange
  4. Stir while jesting jovially in a British accent
  5. Enjoy!
It almost counts towards your fruit intake for the day...

Maggie May's Mana BBQ Sauce

Cold brew coffee BBQ sauce? Sure! Why not?!

We asked Josh from The Little Streetfood Co. to hit the kitchen and dabble with his trademark Maggie May's BBQ sauce to develop one that's richer, darker and infused with the delicious flavours of Mana Cold Brew.

What you'll need:

  • 1 brown onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tsp vegetable/canola any mild oil
  • 1 tsp kosher salt
  • ½ tsp of black pepper
  • ¹/² tsp cumin
  • ¼ tsp mustard powder
  • 2 tsp apple cider vinegar
  • 1 cup Mana cold brew
  • ¼ cup brown sugar
  • 2 tbsp granulated sugar
  • 1 cup passata
  • 1-2 chipotle chillies in adobo sauce or 2 dried chipotle/ancho/pasilla chillies ground in a spice grinder 

Whatcha gotta do:

  1. Cook down the onion, garlic with the salt, pepper, cumin and mustard powder in the oil. Make sure you put some time into this part, otherwise it will taste of raw onion. You want the onions to be translucent, not browned so use medium heat.
  2. Once your onions are done, pour in the vinegar and use it to scrape up all the browned onion bits from the base of the pan then simmer for a couple of minutes. Add the coffee, sugars and passata as well as the chillies. Add them slowly to taste as different chillies have different heat levels. Chipotle chillies are lovely and smoky but boy are they hot. 
  3. Simmer gently for 15 minutes stirring occasionally. You can leave it longer if you really want it thick! You can adjust the flavours here a bit if you want. If you want more tang, add a splash of vinegar or a squeeze of lemon or lime. Want it sweeter? Add some brown sugar. 
  4. Once it has simmered, go at it with any blender you want. If you have cooked the onions down enough, you should get a nice smooth consistency. 

Use it as a marinade for meats or a sauce to dip your BBQ delights into. Rich, tangy, with a bit of heat it's the perfect home made BBQ sauce. 

If you would like the mastermind of this sauce to cater your next function or dinner party with his street food deliciousness (ranging from ceviche to sandwiches), drop us a line at and we'll put you in touch!

Just a few of the good bits that go into this delicious sauce.

Just a few of the good bits that go into this delicious sauce.

Manabanana Shake

The shake: a brilliant way of cramming a variety of good-for-you ingredients into a single intake occasion. This one also happens to be delicious and perfect for a morning or pre-workout kick-start, an on-the-go breakfast, or even an afternoon snack. Chia seeds and oats give it a hearty thickness and you can always alter the amount of peanut butter and honey to find a sweetness you're happy with.

We've suggested just one shot of Mana in this one but if you want a bit more of a caffeine kick, add more!

What you'll need:

  • 1 Banana
  • 1 Tbsp Chia Seeds
  • 1/4 Cup Oats
  • 1 Tsp Natural Peanut Butter
  • 1 Tsp Honey
  • 1/4 Tsp Cinnamon (and a sprinkle for a garnish)
  • 1 shot (60mL) Mana Cold Brew
  • 2 Cups Almond Milk
  • Handful of ice

Whatcha gotta do:

  1. Throw all these ingredients in your Ninja, Vitamix, Kitchen Aid, Nutribullet, or other well-marketed blender and blitz until smooth.
  2. Pour into a chilled glass and shake a bit of cinnamon over the top to make it look verrry fancy.

Feel free to adjust the almond milk quantity to make it thinner or thicker as you see fit and enjoy!

Manabanana. Sounds like Hannah Montana but much better for you...

Manabanana. Sounds like Hannah Montana but much better for you...

Vietnamese Iced Mana

Cà phê sữa đá is possibly one of the best inventions to come out Vietnam - closely followed by pretty much the rest of Vietnamese cuisine. The combination of dark roast coffee and condensed milk could have been devised by mẫu Địa Phủ herself.

Our version simply substitutes Vietnamese dark roast for our own, lighter flavoured and more mellow cold brew. The fresh flavours of Mana are a perfect balance against the rich sweetness of condensed milk. Served over ice, this drink is ideal for sitting out on a balcony, on a hot summer's day and munching on a rice paper roll.

What you'll need:

  • 1 - 2 serves of Mana Cold Brew (depending on how much you want to use)
  • 2 - 3 tablespoons condensed milk (use more or less depending on how sweet you like it)
  • A handful of ice cubes
  • A glass
Seeing this? Mix harder.

Seeing this? Mix harder.

Whatcha gotta do:

  1. For the best results, pour the cold brew into the glass and stir in the condensed milk. Continue stirring until fully mixed.
  2. Drop in the ice cubes, give it another stir and sip contentedly.
  3. If you want to get a little naughty, throw in a shot of vodka... just sayin'...

Mana Tiramisu

While its origins are hotly disputed, it is generally agreed that tiramisu is one damn fine desert... or afternoon snack... or breakfast... What?! Don't judge. Tiramisu with Mana is even more delicious as it takes away that acidic, bitter aftertaste you can get when cooking with espresso.

This recipe is one of our favourites and uses whipped cream instead of raw egg whites  to make it even richer and more decadent.

What You'll Need:

(You can use 3 raw egg whites instead of the cream which are whipped to stiff peaks and folded into the marscapone mixture prior to pouring over the biscuits.)

  • 2 cups (240mL) Mana Cold Brew
  • 1/4 cup (60mL) dry Marsala wine
  • 2 teaspoons vanilla extract
  • 3 large egg yolks - preserve the whites if you're using them instead of the cream
  • 1/4 cup (50g) caster sugar
  • 250g Mascarpone cheese
  • 3/4 cup (175mL) heavy cream - omit if you're using egg whites instead
  • 20 Savoiardi Italian ladyfinger biscuits
  • 30g dark chocolate or cocoa powder for dusting
  • 1 x 23cm square dish
  • The self control not too eat it all at once.

It'll take:

  • 20 minutes to prepare.
  • 6 hours to sit in the fridge, absorb all the Mana and become ridiculously delicious.

Whatcha gotta do:

First, make the creamy filling:

  1. Combine the Mana with 2 tablespoons of Marsala, the vanilla extract and a tablespoon of caster sugar in a wide, small bowl. Give it a little stir to mix everything together.
  2. Beat the egg yolks in another bowl with 2 tablespoons of Marsala and 3 tablespoons of sugar. Once combined, place this bowl over a saucepan of just simmering water (make sure the bowl doesn't touch the water) and continue to beat until the volume triples - about 5 to 8 minutes. Keep the heat low or you'll scramble the eggs! Once ready, take off the heat and allow to cool a little.
  3. In a separate bowl, whip the cream until it holds stiff peaks and then, a half at a time, fold into the cooled marscapone/egg yolk mix. Fold gently until everything is combined. The cream will deflate a bit but the folding is to keep it light an airy.

Now to assemble:

  1. Dip half of the ladyfinger biscuits quickly into the Mana making sure they're covered in coffee but not left too long that they suck it all up. If you run out of Mana mix, simply make some more with the same ratio of sugar, Marsala and vanilla.
  2. Lay each of the dipped biscuits along the base of the dish. You may have break a few to fit them in.
  3. Spoon half of the creamy filling over the top and then grate half of the chocolate over it.
  4. Repeat the process so you have a second layer and finish with another grating of chocolate or dusting of cocoa.
  5. Cover it with some plastic wrap and throw it in the fridge to let it sit for at least 6 hours. Take it out of the fridge at least 20 minutes before serving and dust with more cocoa or chocolate. It will keep for another 2 days but then things might start to get super sloppy.

An incredibly luscious pudding and a brilliant use of the light, fruit flavours of Mana. You can play around with the alcohol and substitute the Marsala for even naughtier things like spiced rum, Kahlua or brandy. These are stronger than Marsala though, so we'd suggest using half the amount to stop if from becoming too boozy. Feel free to have it alcohol free if you want. We would forgive you, it is kind of its own vice...

Buon apetito!


Drinking Mana

Mana is brewed to be had straight or with your preferred milk. We think it's sweet enough on its own, but if you want it a little sweeter with a pinch of sugar, a dab of honey, or some agave. 

Man can be drunk cold, warm, or hot when it's cold , but it really shines when in the summer with a couple of cubes of ice. 

How do we drink Mana? Ibrahim loves his with soy, Raph drinks it straight.