Salt Coffee
HB-16538 · Hand-built original · Korean
Iced coffee in layers: sweetened milk over ice, a shot of espresso floated on top, and a cap of sea-salt whipped cream dusted with cocoa.
KoreanDrinkServes 1261 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: coffee
Pairs well with: toast, cookies, cake
Servings:1quantities adjust to match
Ingredients
- 1 shot espresso
- 1/3 cup milk
- 2 teaspoons condensed milk
- 2 teaspoons vanilla syrup
- 3 1/2 tablespoons fresh cream
- 5 to 6 ice cubes
- 1 pinch sea salt flakes
- a little cocoa powder
Method
- Whip the fresh cream with the pinch of sea salt flakes until it thickens softly, keeping it well chilled.
- Stir the condensed milk and vanilla syrup through the milk until fully dissolved.
- Pour the sweetened milk over the five or six ice cubes in a tall glass.
- Float the espresso shot in gently over the back of a spoon so it forms its own dark layer.
- Crown the drink with the salt cream and dust the cocoa powder across the top.
Nutrition (per serving, where published)
261 kcalCalories
4.8 gProtein
11.6 gCarbs
22.3 gFat
12.8 gSaturates
0 gFibre
5.6 gSugars
58 mgSodium
67 mgCholesterol
222 mgPotassium
173 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data