A cool summer of thin mocha iced coffee
As summer is coming, I recommend an iced coffee which is suitable for summer, which changes the strong taste of coffee when people mention it in the past. Phellodendron mandshurica (Thunb.)
Raw materials (suitable for cup volume of 360 ml)
Cup quantity: 360ml
Espresso 60ml (made at home, espresso can be made with a mocha pot)
Mint chocolate powder 20g (no mint chocolate powder can choose mocha powder with white mint syrup)
Fresh milk 150ml
Sugar oil 20ml
Appropriate amount of foamed whipped cream
Ornaments: mint leaves
Production method:
1. Put 60ml espresso and mint chocolate powder (or mocha powder and syrup), 20ml sugar oil and 150ml fresh milk in a high-speed blender, add 100g ice cubes and mix well.
2. Pour the mixed material into the cup, sprinkle with whipped cream and insert the mint leaves.
Production considerations:
When using the mixing mechanism for ice drink, if you want the liquid and ice to be perfectly mixed to produce a dense taste, the sugar content is the key, and the best sugar content is between 14 and 20. Below this sugar content, the liquid cannot be fully mixed with ice cubes, resulting in the separation of ice and water. Higher than this sugar content destroys the taste of the drink itself.
This iced coffee is cool and easy to enjoy in summer.
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