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.
Whip the acacia honey with electric beaters for about 2 minutes, until it becomes lighter and frothy.
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.
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.
When ready to serve, fill a glass with ice and pour in the cold milk.
Add two generous spoonfuls of coffee cream and finish with a dusting of barley powder.
Stir lightly and serve your
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.
Italia
| Energy (kcal) | 207.28 |
| Carbohydrates (g) | 50.38 |
| of which sugars (g) | 50.06 |
| Protein (g) | 1.67 |
| Salt (g) | 0.02 |
