「咖啡系列」之二: 5分鐘就搞定的南瓜風味胡桃奶咖啡,快來試試!|  Making Pumpkin Spice Pecan Milk Coffee in 5 mins.

材料 Ingredients

1.5大匙 (約36公克) —— 原味胡桃醬 | 1.5 Big Tbsp. (Around 36g) Pecan Butter
1小匙 (約3公克) —— 即溶咖啡 | 1 Tsp. (Around 3g) Instant Coffee Powder
1/2小匙—— 南瓜派香料| 1/2 Tsp. Pumpkin Pie Spice
1/2小匙——天然香草精 | 1/2 Tsp. Natural Vanilla Extract
1小匙——赤糖醇/糖 | 1 Tsp. Erythritol/ Sugar
230毫升——冷水 | 230ml Cold Water
少量——溫水 | 10-15ml Warm Water 

做法Steps

動作一:把少量溫水+胡桃醬+即溶咖啡+南瓜派香料+天然香草精+赤糖醇/糖加入瓶內,關緊蓋子把醬上下「搖」開(溫水只要能蓋過醬就夠了) | Add Warm Water + Pecan Butter + Instant Coffee Powder + Pumpkin Pie Spice + Natural Vanilla Extract + Erythritol/ Sugar into a bottle, close the lid tightly, then shake up & down for 20 times
動作二:加入冷水,再上下搖20下就完成了 | Add Cold Water and shake up & down for 20 more times.  Done, ready to enjoy! 
美味的南瓜風味胡桃奶咖啡就完成!  

P.S.

直接倒入一份濃縮咖啡Espresso(約30毫升)替代即溶咖啡也可以,不需加溫水, 而冷水相應減少至200毫升| No Warm water is needed when replacing the Instant Coffee Powder with a shot of Espresso (Around 30ml) and the Cold Water should also reduce to 200ml.