A cool summer of thin mocha iced coffee

As summer is coming, I recommend an iced coffee which is suitable for summer, which changes the strong taste of coffee when people mention it in the past. Phellodendron mandshurica (Thunb.)

Raw materials (suitable for cup volume of 360 ml)

Cup quantity: 360ml

Espresso 60ml (made at home, espresso can be made with a mocha pot)

Mint chocolate powder 20g (no mint chocolate powder can choose mocha powder with white mint syrup)

Fresh milk 150ml

Sugar oil 20ml

Appropriate amount of foamed whipped cream

Ornaments: mint leaves

Production method:

1. Put 60ml espresso and mint chocolate powder (or mocha powder and syrup), 20ml sugar oil and 150ml fresh milk in a high-speed blender, add 100g ice cubes and mix well.

2. Pour the mixed material into the cup, sprinkle with whipped cream and insert the mint leaves.

Production considerations:

This iced coffee is cool and easy to enjoy in summer.