Ingredients
1 tsp (5 g) coarsely ground coffee
1/2 tsp (2 g) coarse chicory
2 tbsp (20 g) sugar
40 g cream
1 tbsp (10 g) powder sugar
Method
Coffee and chicory pour hot water. Tincture kept a lid on 2-3 minutes, then strain through a thick strainer and pour into glasses. Cream and sugar are broken cold to give a fluffy mixture which is added to the infusion.
Containers:
Difficulty
Easy
Tested
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