Cooking Method:espresso & liquidiser
Prep Time:12 mins
Cook Time:0 mins
This is my very refreshing, super cool, frothy iced coffee. This is a little less intense than my icy espresso as I have added a milk alternative (and a spot of sweetness) into the mix. Perfect for hot & sunny days, this is a great way to get your delicious coffee hit; refreshing and free-from all that dairy & soy they pour in at chain coffee shops. I hope you enjoy.
- 3 espresso shots
- squeeze of agave nectar*
- couple of large handfuls of ice
- 100ml m!lk alternative (I love Koko a coconut milk)
Make your espresso, I use my very old Italian moka express to get 3 strong shots. I let it cool a little, and get the rest of the ingredients ready.
Into your liquidiser pour your cooling 3 shots of espresso, a squeeze of agave nectar* (as big or small as you like), a couple of huge handfuls of ice and blitz the lot for a minute.
Now add your m!lk alternative - if you can have nut-m!lks they work well, I tend to use koko a coconut m!lk. Blitz again until the ice is intent shavings. Pour into your glass of choice and enjoy.
*if you are using a sugar grain rather than a syrup, dissolve it in the espresso when you first make it.