The first day of Summer calls for an iced coffee, but how about one with an extra protein hit? Look no further than our special Fromageccino recipe, bringing an added protein boost to your daily coffee fix.
The milky, buttery goodness of this frappe delicacy is unlike any sickly-sweet frozen coffee you have experienced before…
Made by blending our lower calorie, lower fat and high protein spreadable cheese with milk of your choice, the Fromageccino is the newest hybrid iced coffee on the block, designed to expand the taste buds and build the protein content of regular coffee, perfect for all cheese, and coffee lovers out there!
If you give this a try then let us know what you think!
One shot of espresso
20g half fat double cream
200ml semi skimmed milk
Make one shot of espresso by your preferred method (we like using a French press or coffee machine for extra strength). Allow coffee to chill.
In a large bowl, whisk 40g half-fat double cream until holding in peaks.
Add a small amount of whisked cream to 20g Eatlean Spreadable cheese and whisk to combine.
Gently whisk in the remaining whipped cream. Sweeten to taste (optional).
Pour chilled coffee over ice, then the milk over the coffee.
Gently swirl half the cheese mix over the top of your coffee. Do not stir.
Repeat on second coffee and enjoy!
|Serving size||1 glass|
|Amount per serving|