Cappuccino Float Recipe
iced coffee and vanilla bean ice cream
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Ingredients
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Coffee Base
Milk Foam
Float
Method
Coffee Base
- 1
Brew and cool coffee
Brew 1 cup of very strong coffee or pull double espresso (about 1 cup). While still hot, stir in 1 tablespoon granulated sugar until dissolved and add 1/4 teaspoon vanilla extract if using. Allow coffee to cool to room temperature, then chill briefly in the refrigerator or make ahead and keep cold.
- 2
Prepare iced coffee
Once coffee is cold, pour it into a measuring container and add 1/2 cup cold water to dilute slightly for a balanced strength. Add 1 cup of ice cubes to a tall glass.
Milk Foam
- 3
Make the cold milk foam
Combine 1/2 cup cold whole milk, 2 tablespoons heavy cream and 1 teaspoon instant dry milk powder (if using) in a jar or milk frother. Froth vigorously for 20–40 seconds until a thick, cold foam forms. If using a jar, screw the lid on tightly and shake vigorously for 30–45 seconds, then tap and remove lid and whisk briefly with a fork to stabilize.
- 4
Chill foam (optional)
If the foam has warmed, place the jar in the refrigerator for 5 minutes to chill so it doesn't melt the ice cream when assembled.
Float
- 5
- 6
Top with milk foam
Spoon or gently pour the cold milk foam over the ice cream and coffee, creating a cappuccino-like frothy top.
- 7