About the Recipe
For the days when you want your café con leche cold, this glass keeps things simple: milk, cacao, coffee, and ice. Green Flare supplies the coffee and cacao together. Our Spanish café-con-leche-style variation is smooth and gently sweet, with no crushed ice or frozen blending required.
Ingredients
1 XOL Green Flare coin (about 15 g), chopped
60 ml water
180 ml cold milk
10–15 g grated panela, to taste
100 g ice
Preparation
1. Warm the water, chopped Green Flare, and 10 g grated panela in a small saucepan. Whisk gently until the coin has melted and the base is smooth.
2. Take the pan off the heat and whisk in 60 ml of the cold milk. Let it cool for about 10 minutes so it will not melt the ice too quickly.
3. Fill a glass with ice and pour in the remaining 120 ml milk. Add the cacao-coffee base, then stir well to bring it all together.
4. Taste and sweeten a little more if you wish, dissolving any extra panela in a spoonful of warm water first. Enjoy straight away, with a biscuit or a quiet moment. Green Flare already supplies the coffee.