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Filter Coffee


(Serves 2)

  • 40ml of espresso  (3tbsp of ground coffee, 100ml of water)
  • 3 tbsp of ground jaggery, sugar or sweetener of your choice
  • 250 ml Goodmylk’s cashew-oat mylk



For the espresso:

  • Put 3tbsp of ground coffee in an Indian coffee press and pour in 100ml of boiling water
  • Let it rest for half an hour before usage to ensure a strong coffee flavour
  • Once ready, use it once accordingly


For the coffee:

  • Take 40ml of espresso in a coffee mug and set it aside
  • Take a saucepan and add Goodmylk’s cashew-oat mylk in to the saucepan
  • Add in jaggery or any sweetener of your choice to the mylk and bring into a boil
  • When the mylk starts to bubble, take it off the heat
  • Pour the mylk to the coffee mug and stir well
  • Serve hot