Introduction to orange iced coffee, Mexican cocoa iced coffee and Irish cocoa ice drink

Orange iced coffee

[English name]: orange iced coffee

[name]: Iced Triple Sec Coffee

[production materials]: 1.5 ounces of espresso, 2 ounces of orange peel, 3 ounces of sugar water, 4 ounces of chilled milk, 80% full of ice, right amount of whipped cream, a little fresh orange peel.

[production steps]: 1. Extract 1.5 ounces of espresso with 14 grams of espresso powder and cool on ice.

two。 Measure orange peel sherbet, syrup and chilled milk in an ounce cup, pour into a glass and stir well.

3. Put the ice into the glass until it is 80% full, then slowly pour into the espresso to create a layering effect.

4. Squeeze whipped cream on the coffee and garnish with fresh orange peel.

[vehicle selection]: glass coffee cup

[recipe source]: barista bibliography

[use decoration]: shredded orange peel

[modulation method]: blending method

[alcohol content]: none

[suggested selling price]: 25 yuan

Mexican fragrant cocoa iced coffee

[English name]: Mexican fragrant cocoa iced coffee

[name]: Iced Mexican Cocoa Coffee

[materials]: 1.5 ounces of espresso, right amount of Mexican cocoa powder, 5 ounces of chilled milk, 3 ounces of sugar water, 80% full ice cubes, right amount of whipped cream.

[production steps]: 1. Extract 1 ounce espresso with 7 grams of espresso powder and cool on ice.

two。 Place chilled milk, syrup and 20 grams of Mexican cocoa powder in a foaming steel cup and heat it in a coffee machine steam tube to dissolve (about 40 ℃).

3. Add ice until the glass is 80% full, then pour the fresh milk mixture and espresso into the glass in turn.

4. Squeeze an appropriate amount of whipped cream on the coffee and garnish with a little Mexican cocoa powder.

[vehicle selection]: glass coffee cup

[recipe source]: barista bibliography

[use decoration]: cocoa powder

[modulation method]: blending method

[alcohol content]: none

[suggested selling price]: 28 yuan

Irish cocoa ice drink

[English name]: Irish cocoa ice drink

[name]: Irish & Chocolate Frappuccino

[production materials]: 250 grams of ice cubes, 120 milliliters of chilled milk, 1 ounce of espresso, 15 grams of cappuccino powder, 1 ounce of Irish condensed milk marmalade, 3 grams of natural Agar, right amount of whipped cream, a little cocoa powder, right amount of maple sugar konjac balls

[production steps]: 1. Use an Italian coffee machine to make espresso to cool and set aside.

two。 Put ice cubes, chilled milk, espresso, cappuccino powder, Irish condensed milk sherbet and natural Agar in a food blender in turn and stir at high speed to fully mix the ingredients. Coffee maker: http://www.kafeiji001.com/

3. Put the maple syrup konjac balls into a glass and pour in the stirred milk mixture.

4. Squeeze whipped cream on the coffee and garnish with less licensed cocoa powder.

[vehicle selection]: glass coffee cup

[recipe source]: barista bibliography

[use decoration]: cocoa powder

[modulation method]: mixing method

[alcohol content]: none

[suggested selling price]: 30 yuan