Macadamia Palm Sugar Latte
Made with
Ingredients
- 20g MILKLAB Macadamia
- 100g palm sugar syrup
- 150g espresso
- 40g pandan foam
- Pandan leaf, to garnish
PANDAN FOAM
- 100g MILKLAB Macadamia
- 40g pandan sauce
- 40g non-dairy cream
Method
- Prepare the pandan foam: Combine macadamia milk, pandan sauce, and cream. Froth until light, creamy, and silky.
- Add palm sugar syrup into a serving glass.
- Add freshly brewed espresso and stir until fully dissolved.
- Pour MILKLAB Macadamia and stir to combine.
- Gently layer pandan foam (40g) on top.
PRESENTATION DIRECTION
- Glassware: 300ml rock glass
- Garnish: Twisted pandan leaf placed on top of the glass
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