Arpeggio Over Ice

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Arpeggio Over Ice iced coffee recipe

Arpeggio Over Ice

The velvety milk froth combined with the full body of Arpeggio creates a classic iced coffee. Adding chocolate powder to finish will bring out the cocoa notes of the coffee and will please any afternoon guests.

PREPARATION

  1. 1. Place 90g ice cubes (3 ice cubes) into a glass.
  2. 2. Extract 40 ml (one Espresso extraction) coffee on top.
  3. 3. Cold froth* your milk using your Aeroccino3 milk frother.
  4. 4. Pour milk over the ice and coffee.
  5. 5. Add Cailler chocolate powder and crushed freeze dried raspberries for a more indulgent coffee moment.


*To create cold milk froth using your Aeroccino3, simply fill with cold milk and hold the button down for three seconds until the light turns blue.

INGREDIENTS

  • - 1 Arpeggio coffee capsule
  • - 90g ice cubes
  • - 90ml milk
  • - 1 sachet of Cailler Le Chocolat (optional)
  • - Freeze-dried raspberries (optional)

Products featured in this recipe

Arpeggio coffee pod
Arpeggio
$0.69
Cailler Le Chocolat chocolate powder
Cailler Le Chocolat
$8.50
PURE Recipe Glasses
PURE Recipe Glasses
$25

PREPARATION

  • 1. Place 90g ice cubes (3 ice cubes) into a glass.
  • 2. Extract 40 ml (one Espresso extraction) coffee on top.
  • 3. Cold froth* your milk using your Aeroccino3 milk frother.
  • 4. Pour milk over the ice and coffee.
  • 5. Add Cailler chocolate powder and crushed freeze dried raspberries for a more indulgent coffee moment.


*To create cold milk froth using your Aeroccino3, simply fill with cold milk and hold the button down for three seconds until the light turns blue.

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