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Strawberries and cream iced latte recipe

1 rating

Summertime coffee break – but make it pink! Our twist on this viral ombre drink is perfect for watching the tennis or sipping alfresco. A decadent iced latte recipe that can easily be scaled up for brunch with friends or summer parties. See method

Serves 1
Takes 15 mins
302 calories / serving
Vegetarian
Gluten-free

Ingredients

5 hulled strawberries
3½ tsp maple syrup
40ml whipping cream
ice cubes
120ml semi-skimmed milk
1 shot freshly brewed espresso coffee
fresh mint, to garnish (optional)

Each serving contains

Energy
1255kj
302kcal 15%
Fat
20g 29%
Saturates
12g 62%
Sugars
22g 24%
Salt
0.2g 3%

of the reference intake
Carbohydrate 23g Protein 5.5g Fibre 4g

Method

Put 4 strawberries, 2½ tsp maple syrup and 2 tsp water in a jug and blitz with a stick blender until smooth. Pass through a sieve to remove the seeds.
In a separate bowl, whisk the cream and the remaining 1 tsp maple syrup together until just holding its shape; set aside.
Pour the strawberry purée into a tall glass and fill with ice cubes. Slowly add the milk, then pour over the shot of espresso so you retain distinct layers. Top with whipped cream and garnish with the remaining strawberry and fresh mint, if you like.

Tip: For a shortcut, swap the whipped cream for canned spray cream instead.

See more Summer drink recipes

We recommend this recipe for a special occasion or treat, as part of a balanced diet.