It wasn’t that long ago that the iced coffee served in Australian Cafes was a tall glass filled with milk, ice cream, whipped cream, chocolate(?)…and instant coffee. While I love me a good old coffee-flavoured milkshake from time to time, I’m afraid that’s just not going to cut it as an ‘iced coffee’ anymore.
So, what’s a barista to do? Here’s three different methods to make an iced coffee that A) tastes like coffee & B) doesn’t have 10,000 calories.