Malted Cream Coffee
Section: Hot: Chocolate, Tea and Matcha · filter · dairy · signature
Setup
Glass: Irish glass 240 ml, warmed
Ingredients (as the source specifies)
- Malted cream syrup 15 ml
- Hot filter coffee 150 ml
- Whipped cream 30 ml
Method
- Add the syrup and the coffee and stir, then float the whipped cream gently over the back of a spoon. Dust with cocoa.
Quality control
Naming note: This drink has been renamed. It is not served, and not described, as a version of any alcoholic drink.
Technique
The procedures this drink is built with. They are the technique, not this drink's own method.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Standard flavoured syrup (60-65 °Bx) · 15 × 3.3 = 49.5 kcal
- Filter coffee or plain cold brew · 150 × 0.01 = 1.5 kcal
- Whipped cream, as served · 30 × 1 = 30 kcal
Derived total: ≈ 80 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- Hot filter coffee 150 ml · 93.75 mg (150 ml × 125 mg per 200 ml (the filter reference at its stated strength))
Derived total: ≈ 94 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK` `GLUTEN`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20