Exact quantities, then the method.
On a hot day a Creamy Cappuccino sachet makes a quick iced Coffee, as long as you keep it strong. Whisk the sachet into a thick concentrate with just a little hot water, pour it over a glass of ice and lengthen it with cold milk. The ice keeps it cold without watering it down, because the concentrate is doing the heavy lifting.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Cappuccino recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-cappuccino/
A dusting of Cocoa over the top, and that is it. Makes one tall glass.
You'll need
- 1 Costa Creamy Cappuccino sachet (17g)
- 80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 200ml cold whole milk
- A small pinch of dark cocoa powder, for the dust
- 1 fresh mint sprig, for the rim
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tumbler (about 250g)
- 1 small heatproof mug
- 1 small balloon whisk
- 1 wide paper or metal straw
Method
- Pop a tall glass in the freezer to get it cold.
- Whisk the sachet with 80ml of hot water (around 90C) into a thick, glossy concentrate, then let it cool for a minute.
- Fill the chilled glass with ice and pour the concentrate over it.
- Top up with cold milk, pouring it over the back of a spoon to keep it layered over the coffee.
- Dust the top with a little cocoa and rest a sprig of mint on the rim.
- Cool the concentrate slightly before it meets the ice, so it does not melt the cubes and dilute the glass.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Creamy Cappuccino, 6 Sachets 102g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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