Porties: 2 iced coffees
75 g FAGE Total Greek yoghurt (with 0%/2%/5% fat)
120 ml milk
2 tablespoons sweetened condensed milk
Yogurt Whipped cream:
150 g FAGE Total Greek yoghurt (with 0%/2%/5% fat)
60 g whipping cream or heavy cream
2 tablespoons maple syrup or honey
½ teaspoon vanilla extract
Pinch of salt (optional)
Two medium cups cold brew coffee
- In a medium size bowl, whisk together yogurt, milk, and condensed milk until well combined. Set aside.
- Using a handheld mixer, whisk together yogurt, whipping cream, maple syrup, vanilla extract, and salt at low speed for about 25 seconds. Then increase to high and whisk for an additional 2-3 minutes. Scrape the sides and mix again for another 3-4 minutes.
- Add ice to 2 glasses and pour 1 cup of cold brew into each glass. Using the back of a large spoon, slowly pour the milk mixture onto the spoon over the coffee.
- Top with yogurt whipped cream and cocoa powder and serve immediately.