THE RECIPE >
Malted Iced Coffee
A favorite, very old (circa 1930's) recipe to beat the drain of sweltering heat, Malted Iced Coffee. If you love Vietnamese Iced Coffee then you'll definitely want to try this and the decaf version below.
- 2 cups strong chocolate coffee + another cup for making coffee ice cubes or use an herbal coffee substitute like I did (Teeccino Chocolate Chi) to go caffeine free and get extra energy
- 1 and 1/2 cups whole milk or almond milk
- 6 Tablespoons malt powder
- 1/4 cup white sugar
- 1/2 cup cream or half and half
Brew strong coffee and reserve 1 cup for making coffee ice cubes if desired. These really help with preventing your finished ice coffees from loosing their flavor as the ice melts and have been worth the extra step.Add hot coffee to your malted milk powder and whisk until smooth. Then add sugar until fully dissolved. Finish by chilling in the refrigerator for an hour or two.Add coffee ice cubes to glasses, pour in chilled malted coffee, then top with milk and cream or half & half. Serve right away.
DetailsPrep time: Cook time: Total time: Yield: 4 servings
Mason jar mugs c/o GiftsForYouNow.com
Images: mam and Magda K. for Gave That