Vanilla & rosemary iced coffee

Vanilla & rosemary iced coffee

Total: 50 Min. | Active: 20 Min.
gluten-free
Nutritional value / glass: 46 kcal
, Fat: 2 g
, Carbohydrate: 6 g
, Protein: 1 g

Ingredients

4 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Coffee

7 dl coffee
1 vanilla pod, cut lenghtwise, seeds scratched out
½ bunch rosemary

Iced coffee

80 g Fior di Latte ice cream
4 sprigs rosemary
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Utensils

4 glasses, each approx. 300 ml

How it's done

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Coffee

Bring the coffee to the boil in a pan along with the vanilla pod, vanilla seeds and rosemary. Remove the pan from the heat, leave to infuse for approx. 30 mins. Remove the vanilla pod and rosemary.

Iced coffee

Divide the ice cream between the glasses, mix, insert a sprig of rosemary into each. Heat the coffee gently, pour over the ice cream.

Good to know
Tip: Freeze for approx. 30 mins. prior to serving.

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