Hokey Pokey Almond Iced Latte
Made with
Ingredients
COLD FOAM
- 20ml MILKLAB Almond
- 40ml Flora Plant Cream
- 15g Golden Syrup
- Pinch of salt
ESPRESSO BASE
- 30ml Espresso
- 20ml Vanilla Syrup
- 160ml MILKLAB Almond
GARNISH
- Homemade Hokey Pokey pieces
Method
- Whip the cold foam - Place all cold foam ingredients into a small jug and whip with a hand frother until light but still pourable.
- Build the base - Combine espresso, vanilla syrup and MILKLAB Almond in a tall glass filled with ice. Stir to incorporate.
- Top with foam - Pour the whipped cold foam over the top.
- Finish - Garnish with homemade Hokey Pokey pieces.
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