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Almond coffee over ice with espresso granita

Enjoy this ice-cold recipe with almond drink for a refreshing and delicious coffee break.

cold

Ingredients

Espresso granita:

  • Coffee beans – Brazil single origin;
  • 75ml hot espresso;
  • 10 g caster sugar;
  • 1 tsp lemon juice.

To make the espresso granita (preparation time: 1 hour):

  • Take 75 ml espresso (hot), 10 g caster sugar and 1 tsp lemon juice.
  • Whisk ingredients together and pour into a very shallow tray.
  • Place in freezer and after 20 mins stir to break it up and create crystals.
  • Do this every 20 mins until you’ve got a light, fluffy granita.

 

Almond overice:

  • 30ml almond drink;
  • 6 ice cubes;
  • Squirty cream to taste;
  • Espresso granita to taste.

To make the almond coffee over ice:

  • Pour the cold almond drink into the LatteCrema carafe.
  • Place 6 ice cubes in a glass and brew a cappuccino over them.
  • Holding the canister vertically, add squirty cream to taste.
  • Sprinkle the granita over the drink to taste.

 

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