Honey Oat Lychee
Made with
Ingredients
- 100g MILKLAB Oat
- 20g espresso
- 30g raw honey syrup (2:1)
- 10g lychee syrup
- 30g lemon foam
- 150g ice
- 2 canned lychees and lemon zest, to garnish
RAW HONEY SYRUP
- 2 parts raw honey
- 1 part warm water
LEMON FOAM
- 20g lemon syrup
- 100g heavy cream
Method
- Prepare the raw honey syrup: Dilute raw honey with warm water. Stir until dissolved. Set aside.
- Prepare the lemon foam: Mix lemon syrup and heavy cream into a jug. Froth until creamy and silky.
- Add raw honey syrup and lychee syrup into a serving glass.
- Fill the glass with ice.
- Pour MILKLAB Oat and stir to combine with syrups.
- Gently layer espresso over the base.
- Top with lemon foam.
PRESENTATION DIRECTION
- Glassware: 300ml rock glass
- Garnish: Two canned lychees placed on the side of the glass, lemon zest over the foam and lychee
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