Getränk
7Brew Cookie Butter Blondie Iced Coffee
10 Min.Für 1Nutri-Score E€€
E
10 Min.
10 Min.7Brew Cookie Butter Blondie Iced Coffee
was Sie brauchen
Zutaten
vanilla syrupVorräte15 ml- caramel sauce (for the base)Vorräte15 ml
- hazelnut syrupVorräte15 ml
- toasted marshmallow syrupVorräte15 ml
- white chocolate sauceVorräte15 ml
- instant espresso (decaf or regular (2 teaspoons))Vorräte4 g
water (room temperature (4 oz))Getränke120 ml
half and half (about 6 oz)Milchprodukte180 ml- caramel sauce (for drizzling in the cup and on top)Vorräte20 ml
ice (a lot, to fill the cup)Andere200 g- cold foam (optional, for topping)Milchprodukte60 ml
pro Portion
Nährwerte
525kcal
- Kohlenhydrate
- 78 g
- Eiweiß
- 6 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Rührschüssel
tablespoon
Schritt für Schritt
Zubereitung
- Schritt 1
Make the blondie base
- In a pitcher, combine the vanilla syrup and caramel sauce.
- Stir to mix well.
- Schritt 2
Build the cookie butter base
- Add the hazelnut syrup, toasted marshmallow syrup and white chocolate sauce to the pitcher.
- Mix the flavors together thoroughly.
- Schritt 3
Prepare the espresso
- Pull a double shot of espresso, or dissolve the instant espresso in the water.
- Stir quickly to combine.
- Schritt 4
Combine espresso and syrups
- Pour the double shot into the pitcher with the syrups.
- Mix everything well.
- Schritt 5
Add the half and half
- Pour the half and half into the pitcher (this makes it a breve).
- Stir to combine.
- Schritt 6
Assemble the cup
- Drizzle caramel sauce inside the cup.
- Fill the cup generously with ice.
- Pour in the drink, leaving some room at the top.
- Schritt 7
Top and serve
- Add cold foam on top if desired.
- Finish with more caramel drizzle and serve.
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