Ice coffee has always been a summer staple. To save money and avoid waiting in line at your popular neighbourhood café, you can make it yourself. Especially since you can make a lactose- and pain-free version in no time.
The secret to a well-made ice coffee is the mix of milk and cream. This results in a fantastic creamy consistency that brings out the richness of the coffee. Enjoy one on a sunny balcony or in a grassy backyard.
Serves
250 ml (1 cup) or 1 portion
Preparation
5 min
Ingredients
- Ice
- One shot of stretched espresso or 125 ml (1/2 cup) of slightly chilled infused coffee
- 60 ml (1/4 cup) Natrel Lactose Free 2%
- 60 ml (1/4 cup) Natrel Lactose Free 35% Whipping Cream
- 15 to 30 ml (1 to 2 tbsp) sugar
Preparation
Pour the shot of coffee into a glass filled with ice. Set aside.
Using a milk frother or an electric mixer, lightly whisk the milk, cream and sugar until thick foam forms. Pour into the glass. Stir and drink immediately.
