Calling all coffee lovers to this recipe. After writing the drink menu for one of Sydney’s best cafes, and working around coffee and beverages for the past 5 or so years, I have learnt a thing or two about drinks! One thing is, if it’s a hot day and you are a coffee lover, you cannot go past an iced latte.
At home I do not have an espresso maker (definitely wouldn’t mind one), so if I don’t want to leave my house then instant coffee is the way to go. Australia is bordering on unbearably hot weather right now, so on my day off I had to make my own iced latte. I used what I had at home and in the pantry. Turns out, this iced latte tasted as good as the ones I make at work. When coffee is iced, it doesn’t matter too much if you have used a perfect espresso because you’re only needing it for flavour (and the caffeine of course).
ICED ALMOND MILK LATTE
| VEGAN | DAIRY FREE | EASY |
1 tablespoon of instant coffee (you can use a double espresso if you have the machine)
1 cup almond milk
2 drops vanilla essence (optional)
1 teaspoon agave syrup (optional)
Mix the agave syrup, vanilla essence and instant coffee with 3 tablespoons of boiling water in a glass.
Fill glass with ice cubes.
Top with almond milk.