When summer’s in full swing, a chilly cream charger recipe becomes as essential as jandals on the beach. And what could be more righteous than sipping on some iced coffee to keep you as cool as a cucumber and sharp as a pavlova knife?

Ingredients:

• 1 Cup Whole Milk
• ½ Cup Heavy Cream
• 2 tbsp Cane Sugar
• 15g Instant Coffee Powder
• 60ml Water
• 5 Ice Cups

Accessories:

• 1 Kiwi Catering Whipped Cream Dispenser (1000ml)
• 2 Kiwi Catering Cream Chargers

Instructions:

1. Bring the water to a boil and add the coffee powder. Mix the contents well and add 1 tbsp of sugar, stirring continuously.
2. Remove the coffee brew from the heat and allow it to cool completely
3. Mix 1 tbsp of the sugar together with the heavy cream.
4. Pour the cream mixture into a cream dispenser and charge it twice.
5. Shake the cream dispenser well and chill in the fridge for 60 minutes.
6. Mix the remaining sugar with the milk until it has fully dissolved
7. Cool the milk mixture in the refrigerator until needed.

Serve up:

1. Add the sweet milk into a glass filled with ice.
2. Pour the coffee mixture atop the milk and briefly stir.
3. Release a hefty dollop of the whipped cream onto the milk and coffee mix and stir the ingredients together.
4. Top it off with a final squirt of whipped cream.