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Iced Coffee with Milk
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Source: https://recipheon.com/en/recipes/drinks/iced-coffee-with-milk
About this recipe
Iced coffee with milk is a simple drink made with espresso or strong coffee, milk, ice, maple syrup, and a pinch of cocoa powder. The cooled coffee retains its distinct flavor, the milk softens the bitterness, and the maple syrup adds a delicate sweetness. Cocoa enhances the dessert-like character without overpowering the coffee. It is best to use cooled espresso so the ice does not melt right away. This recipe works well for classic iced coffee without cream or store-bought syrups. For the chocolate version, use 1 teaspoon cocoa instead of a pinch. Stir it thoroughly into freshly brewed hot espresso, then leave the coffee to cool for 10–15 minutes. Mix 200 ml milk with 1 teaspoon maple syrup. Add ice to a glass, pour in the milk and cooled cocoa espresso, and stir. The estimated nutrition shown is for the base version with a pinch of cocoa; the larger amount changes the values for the chocolate version.
Ingredients
1 shot espresso or 80 ml strong coffee
200 ml milk
ice cubes
1 teaspoon maple syrup
a pinch of cocoa powder
Steps
Brew the espresso or 80 ml strong coffee and set aside to cool. The stronger the coffee, the better it will retain its flavor after adding the milk and ice.
In a tall glass, stir together the milk, maple syrup, and just a pinch of cocoa powder so the cocoa remains a subtle background note.
Add the ice cubes and pour in the cooled coffee. Stir with a spoon or shake briefly in a shaker if you prefer a more uniform consistency.
Serve immediately after making. Stir before drinking if the cocoa powder or maple syrup starts to settle at the bottom.
Estimated nutrition
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