Iced creamy and quick caffellatte

For this recipe, start with the coffee bean cookies that will accompany the iced latte: in a stand mixer (or a large bowl), place the butter in pieces, add the sugar 1, and start whipping until you get a fluffy mixture. Then add the liquid coffee 2 and the coffee powder 3 and mix well with the beaters.

In a separate small bowl, add the sifted cocoa powder and flour 4. Mix and pour the mixture along with the other ingredients into the stand mixer (or a large bowl using an electric beater) 5, mix again with the beaters and then continue kneading with the paddle attachment. (If you don't have a paddle attachment, you can finish kneading directly with your hands on the work surface). Transfer the dough to the work surface, and knead with your hands to obtain a homogeneous and pliable dough 6.

Form a dough ball 7 and cover it with plastic wrap 8. Place it in the refrigerator to rest for at least two hours. After the necessary time, cut the dough ball into small logs and cut them into pieces of 0.5 oz each 9.

Work each piece of dough with your hands to give it the oval and elongated shape of coffee beans 10. With these quantities, you can make 30 coffee bean cookies. Use a small knife to create a "S" incision on each one 11. Then place them on a baking sheet lined with parchment paper and, before baking, put them in the fridge for another 30 minutes so the dough firms up and holds during baking. After half an hour, take them out of the fridge and bake them in a preheated static oven at 340°F for at least 20 minutes (if using a convection oven, 300°F for 15 minutes). When they are cooked, take them out and let them cool 12.

While the coffee bean cookies are cooling, you can focus on the iced latte. Start by preparing the coffee with the moka pot: put cold water, preferably low in calcium, in the boiler up to the safety valve 13 (otherwise you will get a longer coffee). Fill the filter with ground coffee 14 and level it with each added teaspoon by tapping the filter on the table with decisive movements 15, until reaching the edge of the filter.

Do not press with the teaspoon, nor make holes, and screw the coffee maker tightly 16 (to avoid coffee escaping from the sides while rising), then place it on a low and constant flame, to get a rich coffee. As the coffee rises, a dense foam will form 17; we recommend not letting the coffee sputter for too long, to maintain its aroma and sweetness. Then turn off the heat and your coffee for use in the preparation is ready: mix it directly in the moka pot with a teaspoon, to make it more homogeneous 18.

For each glass, in a container pour 1.7 oz of coffee 19, add 2 teaspoons of sugar 20, and mix. In a blender add 6-7 ice cubes, 5 oz of ice cream (3 scoops), 1.7 oz of milk, and the sweetened coffee 21.

Blend all the ingredients until you get a smooth cream. Before transferring the cream to the glass, prepare the whipped cream. You can consult this procedure by consulting the cooking school card: How to Whip Cream. Then pour the well-chilled fresh liquid cream into a large bowl and with cold beaters of an electric mixer, whip the cream to stiff peaks 23. At this point, add the sifted powdered sugar 34 and incorporate it into the cream with a spatula mixing from the bottom up to avoid deflating.

At this point, you can assemble your iced latte: take the iced coffee cream and pour it into a medium tumbler glass (or a tall glass) up to 1.5-2 inches from the top 25. Then add enough whipped cream to garnish the surface and sprinkle as desired with cocoa powder and brown sugar mixed together 26. Repeat the same procedure to prepare the other glasses. Meanwhile, the coffee bean cookies will have cooled and will be excellent to serve as an accompaniment to this tasty iced latte 27.