G'day all
If you really want some coffee thing great with ice, I suggest the following.
Add 30ml "43" (Spanish Liqueur) to a few bits of crushed ice in your favourite (hopefully dual walled) glass. Prepare a double espressso shot in a different cup / glass / container. Pour the espresso shot into the 43 ice mix immediately before drinking.
Although I really prefer my other two cold drinks
1) Single espresso shot sealed (i.e. with a lid) stored in the fridge in the preferred drinking glass (mine are 150ml). Add a small scoop of "decent quality" vanilla icecream. Enjoy. If in need of extra caffeine, scale it up to the desired hit level. No added sugar (other than whatever is in the icecream).
2) Beg borrow or somehow obtain proper (1970's) hazelnut syrup. By proper, I mean no added crud (i.e. not overloaded with sugar, preservatives, additives or any other "....ives") and so thick it barely flows. These days I either make it from pressing raw hazelnuts I have just cooked myself or I use the Aldi one and reduce it by about 3/4 until the texture is correct. Place a teaspoon of "decent quality" vanilla icecream in a glass. Add the Hazelnut syrup. Pour an espresso shot over it and enjoy... you can tell any takers that is what a genuine Italian Afrogato actually should be like - the three textures and flavours compliment each other until they eventually blend (mostly they don't, because it doesn't last long enough to blend...). FWIW, most afrogatos from cafes simply aren't the real deal.
Enjoy your cuppa - hot cold or whatever.
TampIt
If you really want some coffee thing great with ice, I suggest the following.
Add 30ml "43" (Spanish Liqueur) to a few bits of crushed ice in your favourite (hopefully dual walled) glass. Prepare a double espressso shot in a different cup / glass / container. Pour the espresso shot into the 43 ice mix immediately before drinking.
Although I really prefer my other two cold drinks
1) Single espresso shot sealed (i.e. with a lid) stored in the fridge in the preferred drinking glass (mine are 150ml). Add a small scoop of "decent quality" vanilla icecream. Enjoy. If in need of extra caffeine, scale it up to the desired hit level. No added sugar (other than whatever is in the icecream).
2) Beg borrow or somehow obtain proper (1970's) hazelnut syrup. By proper, I mean no added crud (i.e. not overloaded with sugar, preservatives, additives or any other "....ives") and so thick it barely flows. These days I either make it from pressing raw hazelnuts I have just cooked myself or I use the Aldi one and reduce it by about 3/4 until the texture is correct. Place a teaspoon of "decent quality" vanilla icecream in a glass. Add the Hazelnut syrup. Pour an espresso shot over it and enjoy... you can tell any takers that is what a genuine Italian Afrogato actually should be like - the three textures and flavours compliment each other until they eventually blend (mostly they don't, because it doesn't last long enough to blend...). FWIW, most afrogatos from cafes simply aren't the real deal.
Enjoy your cuppa - hot cold or whatever.
TampIt

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