This is a dangerous post. I’m writing it rather late at night and I’m under a bit of pressure. My computer is being shipped of tomorrow for a cleaning session so I want to post this before it goes..
Generally that means: spelling errors, non-interesting banter just to get to the recipe and – worst of all – bad pictures. So please believe me when I say: this is a really great Iced Cappuccino that in no way deserves to be treated like I am treating it with this fast written blogpost full of not so well lit pictures. Give it a try! It tastes exactly like the “one-day-holiday-away-from-my-computer” I am going to have tomorrow!
85 ml (1/3 cup) of coffee
1.5 tsps of golden caster sugar
Skimmed or low fat milk (the amount depends on what your froth machine will accept)
Note: I make coffee for this once a week so when I pour the coffee on the ice cubes it is actually already cold. I take my coffee rather strong. I use Golden caster sugar in which I have infused vanilla beans. I actually put the sugar in the coffee when it is still hot. Then I put in the fridge to cool. So I have a week stock of ready to go, already sweet coffee in the door of my fridge. It is actually very reassuring to know it is there….for me to use…whenever!
The “recipe” could not be simpler: Fill your cup with ice cubes. Pour 1 serving of cold coffee over the cubes. To make ice cold milk foam I use my George Clooney” machine (the aerocinno..). I feel I get closer to George every time I use the machine (sorry Amal!).
Tap the machine gently on the table (using a cloth to protect your table) to ensure the foam on top and the milk on the bottom become one. This gives the thick foam I am so desperately after. Because you are using thick cold foam no other (heavy) cream or milk necessary!
Pour it over your coffee, stick in a pretty straw and you are all set!