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Ultra Iced Coffee

recipe 90 min
Total 97 Kcal 3 g protein 16 g carbs 2 g fat

Ingredients for serving

  • 82 g Milk, reduced fat, fluid, 2% .. 0.33 x cup (246g)
  • 6.3 g Milk, canned, condensed, .. 0.17 x fl oz (38g)
  • 0.8 g Fresh ginger 0.17 x tsp (5g)
  • 1.7 g Mint Leaves, green, raw 0.17 x 4-5 leaves (10g)
  • 0.3 g Spices, cinnamon, ground 0.13 x tsp (2g)
  • 8.3 g Sugars, granulated 0.04 x cup (200g)
  • 156.7 g Boiling water 1.67 x quarts (94g)
  • 22.5 g Italian roast ground coffee 1.5 x 1 tbsp (15g)

Instructions

  • Prepare coffee by adding coffee powder in the boiling water.
  • In a bowl, combine ginger, mint leaves, cinnamon and sugar. Now add hot coffee to the sugar mixture and stir well so that the sugar is dissolved completely.
  • Now strain half of the coffee mixture into a pitcher and the remaining half into a cold baking pan. Return the pitcher in the refrigerator and the baking pan to the freezer.
  • Check the pan kept in the freezer after 1 hour. Use a fork to scrape through frozen coffee if present around the pan. Keep repeating the process after every 10 minutes.
  • For serving, add the frozen coffee granita into a medium glass and fill it to the half. Drizzle 1 tsp sweetened condensed milk over the granita. Then fill the glass with the refrigerated coffee. Serve immediately.

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