YOUR SOLIN GENERATED RECIPE
Moka Pot Coffee with Honey-Kissed Yogurt Swirl
Robust Moka pot coffee poured over frozen coffee cubes and blended with creamy almond milk, featuring a velvety honey-sweetened yogurt swirl.
INGREDIENTS
0.5 cup Cafe Bustelo coffee
1 cup black coffee ice cubes
0.5 cup unsweetened vanilla almond milk
0.25 cup whole milk
0.75 cup whole milk plain yogurt
1 tbsp honey
2 tsp brown sugar
0.25 tsp ground cinnamon
0.13 tsp ground nutmeg
PREPARATION
Brew the Cafe Bustelo in a Moka pot and set aside to cool slightly.
In a blender, combine the unsweetened vanilla almond milk, whole milk, 0.25 cup of the whole milk plain yogurt, brown sugar, ground cinnamon, and ground nutmeg.
Blend on high for 30 seconds until the mixture is frothy and the sugar is dissolved.
In a small bowl, whisk together the remaining 0.5 cup of whole milk plain yogurt and honey until smooth and glossy.
Place the black coffee ice cubes into a large glass.
Spoon the honey-yogurt mixture into the bottom of the glass, swirling some up the sides with the back of a spoon to create a visual pattern.
Slowly pour the brewed Cafe Bustelo over the ice cubes, then top with the frothed milk and yogurt mixture.
Stir gently once with a long spoon to incorporate the yogurt swirl without fully mixing the layers before serving.