Still ordering iced coffee in December? This one’s for you. Our Peppermint Candy Cane coffee meets cold milk and ice for a minty little Christmas treat. Top with vanilla cold foam, chocolate sauce and crushed Peppermint Aero. Finish with a candy cane, because it’s Christmas.
Ingredients for the coffee:
- 1 tsp of Little’s Peppermint Candy Cane instant coffee
- ½ tsp of brown sugar or honey
- 50ml of boiling water
- 150-200ml cold milk of your choice
- Ice (enough to fill the glass)
- Optional for the topping: whipped cream, chocolate sauce, peppermint aero chocolate and a candy cane (if you have one)
Ingredients for the cold foam:
- 30ml cold double cream
- 30ml cold milk
- 1 tsp vanilla syrup
Method:
- In a small cup, dissolve 1 tsp of Little’s Peppermint Candy Cane with ½ tsp of brown sugar or honey in 50ml of boiling water to create your minty ‘espresso’ shot.
- Let the ‘espresso’ cool for 2 minutes so it doesn’t instantly melt the ice – or drop an ice cube to cool it faster.
- In a separate jug, combine the double cream, milk and vanilla syrup. Use a handheld milk frother to whisk briefly until thick and foamy but still pourable.
- Fill a tall glass with ice and pour in 150-200ml of cold milk.
- Slowly pour the cooled minty ‘espresso’ over the milk and let it swirl through.
- Pour the vanilla cold foam over the top, then finish with a drizzle of chocolate sauce, crushed Peppermint Aero and a candy cane.
- Grab a straw and enjoy!
