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.
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
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Gluten and Milk
| Average values | Per serving84 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 724 kJ173 kcal | 867 kJ207 kcal |
| Carbohydrates | 42.07 g | 50.38 g |
| of which sugars | 41.8 g | 50.06 g |
| Protein | 1.39 g | 1.66 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
