Styling by Libbie Summers
Photography by Chia Chong
When you didn’t get quite enough sugar on Valentine’s Day, this deliciousness will do the trick! A little jolt of espresso, a lot of malted milk, the slightest cherry and a whole lot of goodness!
Iced Malted Cherry Coffee
(a dessert coffee drink)
What you need:
1 cup brewed espresso
1/2 cup malted milk powder
2 teaspoons cherry syrup (yes, that “cherry syrup”)
Whipped cream (I colored mine pink)
What to do:
In a large Mason jar, add hot coffee and malted milk powder. Place the lid on the jar and gently shake the contents until the malted milk powder is dissolved. Place jar in the refrigerator to cool for 30 minutes. Remove from refrigerator and add cherry juice. Shake again. Pack two glasses with ice and pour coffee mixture over. Garnish with a dollop of freshly whipped cream and a dusting of malted milk powder. Serve immediately.
Libbie’s Food Styling Props: Burlap Coffee Bag I poached from Perc coffee while we were there doing a podcast, Vintage Mason Jar with Zinc lid purchased from Habersham Antiques Market, Hermes Ribbon from where else, Vintage silver iced tea spoon purchased from an Antique shop in Annapolis, MD that I can’t remember the name of (it’s on Maryland Avenue and the owner is British), black straw liberated from a coffee shop in North Carolina that I would rather not mention since their significant straw loss could be traced back to me.
No comments yet. You should be kind and add one!