Kori Kohi
Ingredients
Scale
- 1 tbsp instant coffee, I used UCC Taste 113 Blend
- 1/4 cup hot water
- 3/4 cup cold water
- 1 1/2 cup milk
- Sugar syrup (optional)
Instructions
- Dissolve your instant coffee in hot water.
- When coffee is dissolved, pour cold water and mix well.
- Pour into an ice cube tray and freeze.
- When coffee cubes are frozen, transfer to a glass.
- Pour warm/room temp milk over the frozen coffee cubes and stir. The coffee cubes will dissolve in the milk.
- Sweeten with sugar syrup, if preferred.
- Enjoy on a hot day.