Iced Caffellatte with Coffee Bean Cookies
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Coffee | 200 ml |
| Whole milk | 200 ml |
| Fiordilatte ice cream | 600 g |
| Sugar | 40 g |
| Ice cubes | 28 |
| All-purpose flour | 230 g |
| Butter | 130 g |
| Sugar | 120 g |
| Coffee | 20 ml |
| Unsweetened cocoa powder | 20 g |
| Ground coffee | 5 g |
| Heavy cream | to taste |
| Powdered sugar | to taste |
| Brown sugar | to taste |
| Unsweetened cocoa powder | to taste |
Instructions:
Step 1: Prepare the Coffee Bean Cookies
Start by preparing the coffee bean-shaped cookies that will complement the iced caffellatte. In a stand mixer (or large bowl), place the butter in chunks and add the sugar. In a separate small bowl, sift together the cocoa powder and all-purpose flour. Mix the dry ingredients together and add them to the wet ingredients in the mixer (or use a hand mixer). Continue mixing with the beaters, and then switch to a dough hook to knead the dough.
If you don’t have a stand mixer, you can finish kneading the dough by hand on a clean surface. Transfer the dough onto the countertop, and knead until smooth and pliable.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 2 hours to rest. After the dough has chilled, divide it into 15-gram portions and shape each piece into small cylindrical shapes. Then, form them into oval, elongated shapes resembling coffee beans. Use a knife to create an “S” shape indentation on each cookie.
Arrange the shaped dough on a baking tray lined with parchment paper. Chill the cookies in the fridge for another 30 minutes to help them hold their shape during baking.
After the resting time, bake the cookies in a preheated static oven at 170°C (340°F) for 20 minutes, or 150°C (300°F) for 15 minutes in a fan-assisted oven. Once done, remove them from the oven and let them cool on a wire rack.
Step 2: Prepare the Iced Caffellatte
While the coffee bean cookies are cooling, prepare the iced caffellatte. Begin by brewing fresh coffee with a moka pot. Add cold, low-calcium water to the pot up to the safety valve level. Insert the filter and fill it with ground coffee, but don’t press it down. Seal the moka pot tightly and place it on the stove to brew.
For each glass, pour 50 ml of freshly brewed coffee into a container. Add 2 teaspoons of sugar (or adjust to taste). Blend everything until a creamy consistency is achieved.
Next, prepare the whipped cream. In a chilled mixing bowl, pour the cold heavy cream and, using a hand mixer with chilled beaters, whip the cream until stiff peaks form. Gradually sift in powdered sugar and continue whipping until fully incorporated.
Step 3: Assemble the Iced Caffellatte
Take your glass (preferably a medium tumbler or tall glass) and pour the prepared iced coffee mixture, filling the glass up to 3-4 cm from the rim. Spoon a generous amount of whipped cream on top to garnish.
To finish, dust the surface with a mix of cocoa powder and brown sugar, using a fine sieve for an even coating. Repeat the same steps for the remaining glasses.
Step 4: Serve and Enjoy
Once your iced caffellatte is beautifully assembled, serve with the cooled coffee bean cookies on the side. These cookies provide a delightful crunch and pair perfectly with the creamy, chilled beverage.
This refreshing iced caffellatte with homemade coffee bean cookies is the perfect treat to enjoy during warm afternoons or as a sweet indulgence after a meal. The combination of rich coffee flavor and creamy ice cream is a luxurious way to cool down and satisfy your dessert cravings.
