Golden Ginger Bloom

1. Stir espresso with coconut purée, ginger syrup, and turmeric until smooth.
2. Steam MILKLAB Almond to 60–65°C with light microfoam.
3. Pour steamed milk into glass.
4. Slowly add golden espresso mixture.

PRESENTATION DIRECTION

• Glassware: Rounded stemless wine-style glass
• Garnish: Pinch of dried osmanthus on the top