THE ULTIMATE MOCHA ICED LATTE
INGREDIENTS
1 Jacobs Lungo Intenso 8 capsule
150ml Evaporated milk, unsweetened
1 Tbsp Chocolate sauce
1 Tbsp Condensed milk
1-2 drops Vanilla essence
Crushed ice, to serve
Whipped coffee chocolate topping:
2 Tbsp Sugar
2 Tbsp boiling water
2 Tbsp Jacobs Gold instant freeze dried coffee
1 Tbsp cocoa powder
Steps
Place the chocolate sauce in the serving glass.
Using your high-speed electric milk frother tool, dip it into the chocolate sauce and lift slightly above the chocolate base, then put the machine on to create a perfect chocolate line on the inside of the glass. Repeat this process by making another 3-4 lines towards the top of the glass. You should end up with 4-5 perfectly spaced chocolate lines on the inside of your glass.
Prepare the whipped coffee and chocolate topping by combining all the ingredients, whisking them together using an electric beater until light and frothy, set aside.
Prepare your milk mixture by combining the unsweetened evaporated milk, condensed milk and vanilla essence, making sure the condensed milk has properly dissolved into the milk.
Prepare the Jacobs Lungo Intenso 8 capsule into a coffee mug until you have 150ml of coffee.
Place some crushed ice into the glass, pour the milk mixture over the ice and then add the prepared coffee.
Top with whipped coffee chocolate topping and serve immediately along with a straw to stir.
Chefs notes:
You can replace the ideal evaporated milk with any milk of your choice.