Spiced Silk Mont Blanc

1. Prepare the plant soy cream: Lightly combine plant cream with soy (1:1 ratio). Froth until smooth and fluid.
2. Add chai powder into the double espresso shot and stir until fully dissolved.
3. Add MILKLAB Soy and mix until integrated.
4. Fill a clear serving glass with ice.
5. Pour the chai-soy mixture over ice.
6. Gently layer the cream over the surface.
7. Finish with orange zest and a light dusting of cinnamon.

PRESENTATION DIRECTION

• Glassware: 12–14oz clear glass
• Garnish: Fine orange zest over cream surface; optional cinnamon stick lightly placed on top