Iced Caffe Latte - cooking recipe

Ingredients

4 tablespoons golden caster sugar
100 ml freshly made espresso coffee
420 ml evaporated milk
300 ml cream
50 g roasted coffee beans

Preparation

Stir the sugar into the coffee until dissolved. Mix in the evaporated milk and cream.
Pour into coffee cups and scatter 4 or 5 coffee beans on top of each. Freeze for several hours until frozen solid. About 1 hour before serving, transfer to the fridge.