A "French Touch" of orange juice and mandarin syrup add citrus freshness to this creamy iced coffee.
Prepare the Vivalto Lungo Grand Cru in lungo (110 ml / 4 oz).
20 ml / 0.7 oz of concentrated milk.
Pour the coffee, the ice cubes and the mandarin syrup in the shaker and shake.
Put the orange juice with 4 ice cubes in the blender, and blend until you have a good still crunchy mixture.
Pour the mixture in a glass, with the coffee preparation, and add the concentrated milk.
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