Iced Cappuccino
A quick iced cappuccino: the sachet whisked into a strong concentrate, poured over ice and topped with cold milk and a little cocoa.
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.
Want the background, not just the brew?
Brewed with: Costa Creamy Cappuccino, 6 Sachets 102g
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