our take on Costa's Iced Oat Velvetino... creamy, frothy, coffee-shop vibes, without the £5+ price tag!
ingredients
- double espresso
- 250ml oat milk
- 3 tsp Sweet Freedom LIGHT SYRUP
- ¾ glass ice
- extra ice to top up
- optional: ¼ tsp xanthan gum for that super thick, velvety café-style foam
make
- Make your double espresso and leave it to cool slightly.
- Fill your glass around ¾ full with ice and tip it into a blender.
- Add the oat milk, Sweet Freedom LIGHT SYRUP and espresso.
- Want that extra creamy coffee-shop texture? Add the xanthan gum too.
- Blend for around 40 seconds until frothy, silky and lightly aerated.
- Add fresh ice back into your glass if needed, then pour over and enjoy immediately.
Cost to make:
Without xanthan gum: ~68p
With xanthan gum: ~69p
Your wallet just breathed a sigh of relief!
