Ice cubes clink, cold milk clouds the glass, and the sweetened coffee slips over it in layers: Canasuc’s Matin à Paris Sugar, shaped as croissants, cups and brioches, brings the pleasure of a Paris café terrace to a summer afternoon.
Serves 2 · 10 min
Ingredients
- 2 espressos or 1/2 cup (120 ml) strong coffee
- Matin à Paris Sugar (Canasuc), 2 sugars
- Ice
- 1/2 cup (120 ml) cold milk per glass
- A croissant or a brioche, to serve
Method
- Brew 2 espressos or 1/2 cup (120 ml) of strong coffee.
- While it is hot, stir in 2 Matin à Paris sugars until dissolved.
- Fill two glasses with ice and pour 1/2 cup (120 ml) of cold milk into each.
- Pour the sweetened coffee over the milk and serve with a straw, alongside a croissant or a brioche.
The star of this recipe: Matin à Paris Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
