Drinks
This drink turns a French-style egg-and-vanilla custard base into a portable iced coffee: cook egg yolks with milk and vanilla, freeze the mixture, then blend it with cold coffee. Hazelnuts roasted in the air fryer add a crunchy topping.
Spread the hazelnuts in the air fryer basket and roast at 160°C / 320°F for 6 minutes, until lightly fragrant. If you do not have an air fryer, roast them in an oven at the same temperature for 6 minutes.
Whisk the egg yolk with the sugar. Slowly add the lukewarm milk, then stir in the vanilla. Cook over low heat for 10 minutes, stirring constantly, until the mixture coats the back of a spoon. Do not let it boil.
Pour the mixture into ice cube trays and freeze for 30 minutes, until the edges are firm.
Blend the partially frozen cubes with the cold coffee and ice. Pour into insulated tumblers, sprinkle the roasted hazelnuts on top, and serve.
Never turn up the heat while cooking the base; if it boils, the egg yolks may curdle and become grainy. Allergens: contains dairy, eggs, and tree nuts (hazelnuts).
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