Extra Virgin Irish Coffee Oat
Made with
Ingredients
- 20ml Irish cream syrup
- 10ml honey syrup
- 1 shot double espresso
- 30g salted caramel oat cloud
- Caramel syrup, to garnish
SALTED CARAMEL OAT CLOUD
- 500ml MILKLAB Oat
- 50ml sea salted caramel syrup
- 1 cream charger
Method
- Prepare the salted caramel oat cloud: Combine MILKLAB Oat and salted caramel syrup in a whipping siphon. Charge with 1 cream charger and shake well until incorporated. Refrigerate before use.
- Add Irish cream syrup and honey syrup into a 12oz glass.
- Extract a double espresso over the syrups and stir gently to combine.
- Top with salted caramel oat cloud.
PRESENTATION DIRECTION
- Glassware: 12oz clear glass
- Garnish: Drizzle of caramel syrup on top of the cloud
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