My iced latte is perfect for a sunny spring day, when you would rather not have a warm coffee. The pinch of mixed spice and the whisky really make this an indulgent treat.
Ingredients
30ml expresso coffee
50ml of cold milk
2 teaspoons sugar
1 tablespoon whisky
pinch of mixed spice
Method
Prepare the cold milk froth using the steam nozzle milk whisk and set aside so froth separates.
Add sugar and whisky to a high ball glass.
Poor hot expresso into glass and stir until sugar has dissolved.
Top up glass with cold milk until approximately 1 cm from the top.