Cold and creamy summer cappuccino
A summer iced cappuccino, extra creamy and fragrant with coffee and honey, perfect to prepare in advance and keep ready in the freezer. It is made in just a few steps, without cooking, and served with ice and cold milk, even plant-based, for a fresh, delicious, irresistible drink.
Ingredients
- Acacia honey
110 g110 g - Hot water
45 ml45 ml - Barley and instant coffee
1 Tablespoon1 Tablespoon - Iceto taste
- Cold milk, including plant-based milkto taste
- Barley powder to finishto taste
Preparation
- STEP 1 OF 6
Whip the acacia honey with electric beaters for about 2 minutes, until it becomes lighter and frothy.
- STEP 2 OF 6
Add the hot water and the tablespoon of barley and instant coffee, then continue whisking for another 8 minutes, until you obtain a soft, stable cream.
- STEP 3 OF 6
Transfer the cream to a container and place it in the freezer for at least 2 hours, or overnight if you want to prepare it in advance.
- STEP 4 OF 6
When ready to serve, fill a glass with ice and pour in the cold milk.
- STEP 5 OF 6
Add two generous spoonfuls of coffee cream and finish with a dusting of barley powder.
- STEP 6 OF 6
Stir lightly and serve your
General information
Storage instructions
The coffee and honey cream keeps in the freezer for at least 2 hours or overnight. Once ready, you can keep it in a tightly sealed container and scoop out portions as needed throughout the summer.
Origin
Italia
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 207.28 |
| Carbohydrates (g) | 50.38 |
| of which sugars (g) | 50.06 |
| Protein (g) | 1.67 |
| Salt (g) | 0.02 |
- Protein1.67g · 3%
- Carbohydrates50.38g · 97%
- Fat0g · 0%