Spiked iced cappuccino

  • 100g caster sugar
  • 45ml water
  • Crushed ice
  • 500ml freshly brewed espresso, chilled
  • 90ml amaretto liqueur
  • 250ml whole milk or whipping cream, chilled
Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.

Fill six (240ml to 350ml) glasses halfway with crushed ice. Pour the espresso over the ice, dividing it equally.

Pour 15ml of the sugar syrup and 15ml of amaretto into each glass. Stir to blend. Top up with the milk and serve.

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