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7Brew Cookie Butter Blondie Iced Coffee
Napój

7Brew Cookie Butter Blondie Iced Coffee

10 minPorcje: 1Nutri-Score E€€
od @rubyscoffeee2 importyugotowano 0 razy
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Składniki

1 osoba
  • vanilla syrupSpiżarnia15 ml
  • caramel sauce (for the base)Spiżarnia15 ml
  • hazelnut syrupSpiżarnia15 ml
  • toasted marshmallow syrupSpiżarnia15 ml
  • white chocolate sauceSpiżarnia15 ml
  • instant espresso (decaf or regular (2 teaspoons))Spiżarnia4 g
  • water (room temperature (4 oz))Napoje120 ml
  • half and half (about 6 oz)Nabiał180 ml
  • caramel sauce (for drizzling in the cup and on top)Spiżarnia20 ml
  • ice (a lot, to fill the cup)Inne200 g
  • cold foam (optional, for topping)Nabiał60 ml

na porcję

Wartości odżywcze

525kcal

Węglowodany
78 g
Białko
6 g
Tłuszcz
21 g
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Przybory

  • Miska
  • tablespoon

krok po kroku

Przygotowanie

  1. Make the blondie base

    • In a pitcher, combine the vanilla syrup and caramel sauce.
    • Stir to mix well.
    Krok 1

  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.
    Krok 2

  3. Prepare the espresso

    • Pull a double shot of espresso, or dissolve the instant espresso in the water.
    • Stir quickly to combine.
    Krok 3

  4. Combine espresso and syrups

    • Pour the double shot into the pitcher with the syrups.
    • Mix everything well.
    Krok 4

  5. Add the half and half

    • Pour the half and half into the pitcher (this makes it a breve).
    • Stir to combine.
    Krok 5

  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.
    Krok 6

  7. Top and serve

    • Add cold foam on top if desired.
    • Finish with more caramel drizzle and serve.
    Krok 7
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