John Myers
Ingredients for 1 servings:
- 200 ml milk, 1.5% fat
- 50 ml espresso
- n. B. cocoa powder
Instructions
Working time approx. 2 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 2 minutes
super fast and low in calories
Freeze the milk in an ice cube tray. I find that a regular container with 14 cubes holds about 200 ml. Pour a double shot of espresso (about 50 ml) over the frozen milk cubes and blend for about 20-30 seconds. There’s no need to chill the espresso beforehand. The milk ice cubes will chill it. This creates a wonderfully creamy iced coffee. If you like, sprinkle some cocoa powder on top. This amount fits exactly in a large 350 ml latte macchiatto glass. Tips: If you want it even lower in fat, you can use lower-fat milk or replace some milk cubes with ice cubes made from water. This will, however, make the iced coffee less creamy and it will collapse a little faster. In the summer, I always freeze a few containers of milk in advance. This way, I always have some ready for guests.
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