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Back to School
Back to school. Here is a coconut milk-infused mocha coffee blend. Strawberries are added as a layer to enhance the aroma of coconut milk. Sweet strawberries mixed with rich mocha remind us of cocoa milk that we drink in the morning before school.
Ingredients
| BONCAFÉ RAINFOREST RESERVE (BEAN) | 20 g |
| ANDROS FRUIT CHUNKY STRAWBERRY | 10 g |
| COCOA POWDER | 4 g |
| TORANI HAZELNUT CLASSIC SYRUP | 20 ml |
| COCONUT FLOWER JUICE | 50 ml |
| MILK | 60 ml |
| WHIPPED CREAM | 10 g |
| ICE | 16 oz |
How to do
- 1. Put chunky strawberry and also ice in the glass.
- 2. Put milk, whipped cream, coconut water and hazelnut syrup into a brewing glass, then stir to combine.
- 3. Use 20 grams of coffee beans and extract with a ratio of 1:2, yield 40 grams of coffee shot for 28 - 30 seconds.
- 4.Scoop cocoa powder into the extracted coffee. Then stir to combine.
- 5. Put the ingredient number 2. In the glass. Then follow by the cocoa coffee mixed.
- 6. Garnish with coconut.
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