Since it's getting hotter, I'll be sharing more about Iced Coffee. This time, I am sharing another way spicing up an Iced Greek Frappe and a secret that I recently learned.
Let's go straight to the recipe!
Ingredients :
20gr of palm sugar
4 tbsp of nescafe
50ml cocopandan syrup (change it to whatever syrup you like)
75 ml milk
20ml cold water
Ice cubes
Tools
- Nescafe shaker (any shaker).
How to :
- Dissolve the nescafe and the palm sugar with 20ml water. Shake it well for 5-10 minutes until it forms a crema.
- Pour the 50 ml syrup into a tall glass (preferably).
- Pour the espresso and leave the crema for later.
- Pour the milk and add some ice cubes
- Put the crema on top of the glass.
- Drizzle the cocopandan syrup and sprinkle chocolate powder.
Ray was helping me holding the glass.
Behind that glass was a mess that I created making that simple Iced Greek Frappe. Live focus mode is truly life changing!
Serve it with chocolate nut cookies and it'll be perfect.
If you want to know the kit that I use to make Greek Frappe, check this out Cold Coffee Kit : Greek Frappe Kit Review .
I also discovered a new secret to make more crema. Instead of regular white sugar, palm sugar really adds more creaminess and volume to the crema. Ray thought I was making a dalgona but it was not. So, try to use palm sugar next instead of crystal white sugar.
You can also serve this with a Chocolate cake. I shared the secret of making the most moist and yummy chocolate cake. Be prepared to be surprised with the ingredients. Hints, it involves coffee too!
