Are you looking for summer input for your CUP Coffee to go cup? Here comes a deliberately simple but pretty delicious iced coffee recipe! After all, in the summer we have better things to do than stand in the kitchen. For example: taking the detour through the park in the morning. Cool your feet in the city fountain in the afternoon. Or watch from the roof terrace in the evening as the lights slowly come on.
On all of these occasions, the Iced Vanilla Latte makes an excellent sweet and energizing companion. Simply take it with you in your favorite coffee mug: the CUP Coffee to go mug keeps the icy coffee at temperature for around three hours. Perfect for hot days when you only crave one thing: instant cooling.
FLSK tip: Vegans use plant-based alternatives for milk and cream. Try almond milk and coconut cream – an unbeatable combination.
You need this:
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3 ice cubes
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1 espresso shot
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2 tbsp vanilla syrup
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200 ml (vegetable) milk
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to taste: foamed (vegetable) cream and cinnamon
It's that easy:
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Make espresso and let it cool.
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Add ice cubes to the CUP or glass.
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Pour over vanilla syrup.
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Add cold espresso and milk, stir well.
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If necessary, top it off with a topping of cream and a pinch of cinnamon.