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| 26/6/1998 |
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The Duet Recipe by Amy Beh
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 | | From left: Cointreau Coffee, Irish Coffee and The Duet |
Ingredients
1 tbsp instant coffee
1 tbsp cocoa powder
5 tbsp sugar
1/4 tsp vanilla essence
250ml UHT milk
Method
Combine coffee, cocoa powder, sugar and 200ml boiling water. Stir well. Leave to cool slightly. Add milk and vanilla essence; mix. Pour into a one litre jug and blend with a hand whisk till mixture is thoroughly mixed and frothy. Pour into a tall glass. Add frozen coffee ice-cubes.
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