Dilute 100 g (3.5 oz) of almond-milk syrup with cold water, then pour into the ice-cube moulds and place in the freezer for at least 3 hours.


Next, prepare the coffee with a moka pot (or espresso machine), turn the cubes of almond milk out of the mould and put 6 or 7 in a large glass. 


Pour the hot coffee onto the ice without adding sugar, and serve with a straw.