Lamington Latte
Made with
Ingredients
- 2 shots espresso
- 200g MILKLAB Coconut
- 40g chocolate cream
- Ice
- Coconut flakes, to garnish
CHOCOLATE SAUCE
- 1 part chocolate powder
- 1 part hot water
CHOCOLATE CREAM
- 30g MILKLAB Coconut
- 40g dairy cream
- 20g chocolate sauce
Method
- Make the chocolate sauce: Combine chocolate powder with hot water (1:1 ratio) and stir until smooth. Chill before use.
- Prepare the chocolate cream: Combine MILKLAB Coconut, dairy cream, and chocolate sauce. Froth using a handheld milk frother until light, creamy, and fluffy.
- Fill a serving glass with ice.
- Extract a double espresso over the ice.
- Pour MILKLAB Coconut and gently mix to create the base.
- Layer the chocolate cream on top.
PRESENTATION DIRECTION
- Glassware: Rock glass
- Garnish: Sprinkle of coconut flakes over the cream
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