Iced Cappuccino

teas.co.uk · 8 min · Serves 1

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

1. Pop a tall glass in the freezer to get it cold.
2. Whisk the sachet with 80ml of hot water (around 90C) into a thick, glossy concentrate, then let it cool for a minute.
3. Fill the chilled glass with ice and pour the concentrate over it.
4. Top up with cold milk, pouring it over the back of a spoon to keep it layered over the coffee.
5. Dust the top with a little cocoa and rest a sprig of mint on the rim.
6. Cool the concentrate slightly before it meets the ice, so it does not melt the cubes and dilute the glass.

Recipe: https://teas.co.uk/recipes/iced tea/iced cappuccino/