A simple iced coffee recipe which will complement the cereal notes of the Livanto
Grand Cru. A refreshing non-dairy alternative for a summer coffee moment. If you like it more sophisticated, the malt syrup, ice cream and crushed amaretti biscuits add a sweet touch for an indulgent beverage.
90g ice cubes (3 ice cubes)
90ml cold almond milk
Pour 1 tbsp (15ml) malt syrup in base of glass before extracting coffee and pouring the almond milk. To finish, top with one scoop of vanilla ice cream and crushed amaretti biscuits.