ICED COFFE BLENDED WITH PUMPKIN CREAM
What better way to start the day than with a delicious iced coffee blended with a hint of pumpkin and the natural sweetness of Billington’s Demerara Sugar? This coffee is the perfect companion for any morning.
The pumpkin cream adds a comforting touch, while Billington’s unrefined cane sugar adds an irresistible layer of flavour. For an even more special experience, you can find the best products at Codina, a distributor of gourmet products.
Ingredients of this iced coffee
For the coffee:
- 2 tablespoons instant coffee
- 2 tablespoons Billington’s Demerara sugar
- 2 tablespoons boiling water
- Oat milk
- 1 tablespoon pumpkin purée
For the topping:
- 2 tablespoons whipped cream
- 2 tablespoons oat milk
- A pinch of ground nutmeg
Step-by-step preparation of iced coffee shake
- Prepare the coffee. In a small bowl, mix the instant coffee with the Billington’s Demerara sugar and boiling water. Stir well until the coffee and sugar are completely dissolved.
- Mix with oat milk. Add a little oat milk to the coffee and mix until smooth. Then stir in the tablespoon of pumpkin purée, which will give your coffee a unique warmth and smoothness.
- Whip the cream. In a separate bowl, whip the cream with the oat milk until light and fluffy.
- Assemble the coffee. Pour the coffee mixture into a glass, top with the whipped cream and, for an extra touch, sprinkle a little ground nutmeg on top.
Optional
You can adjust the amount of Billington’s Demerara sugar to suit your personal taste. Its milder flavour is perfect for those who prefer a less sweet coffee that is full of nuances.
If you like a creamier touch, you can add more oat milk or even a little condensed milk.
