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Recipe Chocolate Martini
Iced coffee
I can still remember my mum making me and my sisters iced coffees when we were studying for our end-of-year school exams. I’m sure it was the caffeine and sugary ice cream that got us through!
- 15 mins preparation
- Serves 4
Print
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Ingredients
Iced coffee
- 750 millilitre cold espresso (strong plunger coffee is best)
- ice cubes
- 400 millilitre milk
- 4 scoops vanilla ice cream
- 100 millilitre cream, whipped with 2 tbsp caster sugar
- cinnamon, for dusting
Method
Iced coffee
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1Pour cold espresso into tall glasses, add ice cubes, then top with milk.
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2Add a scoop of ice cream to each glass, momentarily pushing the ice-cream ball down so it submerges in the liquid – this gives it a nice coating of coffee and milk.
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3Top with whipped cream and a pinch of cinnamon. Serve immediately.
Notes
Make sure the coffee is very strong and has cooled completely. You can make it a day ahead or get into the habit of draining leftover coffee from the plunger into a jug – store it in the fridge for when you’re craving an iced coffee on a hot afternoon.
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