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Instant Coffee Two Ways: Brown Sugar Shaken Espresso & Blended Coffee Milkshake
15 minPour 2Nutri-Score D€
D
15 min
15 minInstant Coffee Two Ways: Brown Sugar Shaken Espresso & Blended Coffee Milkshake
ce qu’il vous faut
Ingrédients
instant coffee (teaspoons, divided between the two drinks)Épicerie2 morceaux
cold water (for dissolving the coffee)Autres10 ml- hot water (for the basic cup of instant coffee)Autres180 ml
- brown sugar (teaspoon)Épicerie1 morceau
- ice cubes (for shaking)Autres100 g
cinnamon (ground)Épices1 g
milk (cold, to top off)Produits laitiers120 ml- milk (for the blended coffee)Produits laitiers150 ml
- ice cubes (for blending)Autres100 g
- salted caramel syrup (optional flavoring)Épicerie15 ml
- caramel sauce (for drizzling)Épicerie15 ml
par portion
Nutrition
112kcal
- Glucides
- 16 g
- Protéines
- 4 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
shaker
Blender- spoon
pas à pas
Préparation
- Étape 1
Dissolve the instant coffee in cold water
- Put the instant coffee in a cup.
- Add the cold water and stir until fully dissolved so the coffee doesn't burn and turn bitter.
- Top up with the hot water (about one teaspoon of coffee per 180 ml of water).
- Étape 2
Mix the base for the brown sugar shaken espresso
- Add the instant coffee, brown sugar and water to a shaker.
- Give it a quick mix until everything is dissolved.
- Étape 3
Shake with ice and cinnamon
- Add the ice and cinnamon to the shaker.
- Shake aggressively until a nice layer of foam forms.
- Étape 4
Top off with milk
- Pour the shaken espresso into a glass over ice.
- Top it off with the cold milk.
- Étape 5
Blend the coffee milkshake
- Put the instant coffee, milk and ice into a blender.
- Add the salted caramel syrup if you want a flavored version.
- Blend until smooth and frothy.
- Étape 6
Serve with caramel drizzle
- Pour the blended coffee into a glass.
- Finish with a drizzle of caramel sauce.
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