1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/杏仁奶冰拿鐵rich600338<blockquote class="wp-embedded-content" data-secret="7kdR2G6RAI"><a href="https://marcwiner.com/zh-hant/iced-latte/">杏仁奶冰拿鐵</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/iced-latte/embed/#?secret=7kdR2G6RAI" width="600" height="338" title="杏仁奶冰拿鐵 — Marc Winer" data-secret="7kdR2G6RAI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/iced-latte-en-tete-750x725.jpg600580一杯冰涼的拿鐵，先是濃郁的咖啡香，接著是杏仁奶的柔和滋味，伴隨著大玻璃杯裡冰塊碰撞的聲響。這個做法先將基底調好放在冷水壺裡 ：600 毫升濃咖啡、200 毫升杏仁奶，喜歡的話再加一點糖。煮咖啡約需 10 分鐘，再冷藏 1 小時，就能倒出 4 大杯。這道食譜也是我的生酮飲品之一。https://marcwiner.com/zh-hant/iced-latte/zh-hant杏仁奶冰拿鐵美式飲品010704大杯600 毫升 義式濃縮咖啡 (相當於 6 杯一般咖啡的容量)200 毫升 杏仁奶冰塊 (供 4 個大玻璃杯使用，每杯裝至四分之一至半滿所需的量)少許 糖或糖漿 (依口味調整（無糖版本可改用 4 滴甜菊萃取液）)1 茶匙 波 Bourbon香草 (粉狀)1 茶匙 杏仁萃取液5https://marcwiner.com/wp-content/uploads/2026/10/iced-latte-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400