ICED COFFEE WHIPPED WITH PUMPKIN CREAM
What better way to start the day than with a delicious iced coffee whipped with a hint of pumpkin and the natural sweetness of Billington’s Demerara Sugar? This coffee is the perfect accompaniment to any morning.
Pumpkin cream adds a comforting touch, while Billington’s unrefined cane sugar adds a layer of irresistible flavour. For an even more special experience, you can get the best products at Codina, distributor of gourmet products.
Ingredients
Para el café
- 2 cucharadas de café instantáneo
- 2 cucharadas de azúcar Demerara Billington’s
- 2 cucharadas de agua hirviendo
- Leche de avena
- 1 cucharada de puré de calabaza
Para la cobertura:
- 2 cucharadas de crema batida
- 2 cucharadas de leche de avena
- Un toque de nuez moscada molida
Step-by-step preparation of whipped iced coffee
- Prepare the coffee. In a small bowl, mix the instant coffee with the Billington’s Demerara sugar and the boiling water. Stir well until coffee and sugar are completely dissolved.
- Mix with oat milk. Add a little oat milk to the coffee and blend until a smooth texture forms. Then stir in the tablespoon of pumpkin puree, which will add a unique warmth and smoothness to your coffee.
- Whip the cream. In a separate bowl, whip the cream with the oat milk to a light, fluffy consistency.
- Whip 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 taste is perfect for those who prefer a less sweet but still nuanced coffee.
If you like a creamier touch, you can add more oat milk or even a little condensed milk.
