Coconut Pistachio Latte

1. Prepare the coffee foam: Combine heavy cream, espresso, and toffee nut syrup in a jug. Froth using a milk frother until creamy, silky, and slightly thickened.
2. Drizzle chocolate sauce around the glass and sprinkle blended pistachio and place the glass in the freezer briefly to set.
3. Add pistachio sauce into the prepared glass.
4. Fill the glass with ice and pour MILKLAB Coconut, stir to combine with pistachio sauce.
5. Gently layer coffee foam (40g) on top.
6. Dust with chocolate powder.

PRESENTATION DIRECTION

• Glassware: Rock glass
• Garnish: Chocolate-glazed inner glass with pistachio crumbs, finished with a light dusting of chocolate powder on foam