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Breakfast Iced Latte

Breakfast Iced Latte

  • Summer / Spring

Introduction

Cocktail created by Raphaelle Chaize, Giffard beverage expert.

    Tasting tips

    • in a shaker & layered
    • crushed ice
    • mason jar
    • Frootloops

    Cocktail preparation

    • 1/10 Fill the glass one-third full with crushed ice
    • 2/10 Pour the Fruit for Mix
    • 3/10 Add another third of crushed ice to the glass
    • 4/10 Gently pour half of the coconut milk to create a layer
    • 5/10 Add the last third of crushed ice to the glass
    • 6/10 Pour the coffee and the other half of the coconut milk into a shaker
    • 7/10 Fill the shaker to 2/3 with ice cubes
    • 8/10 Shake vigorously for 7-10 seconds
    • 9/10 Slowly filter into the glass to create the top layer
    • 10/10 Garnish & serve

    Utilisation

    GLUTEN-FREE

    Ingredients

    Cocktail
    Cocktails
    Blueberry Fruit for Mix
    Around x40
    25 0,85 ml oz
    Espresso
    30 1,01 ml oz
    Coconut milk
    120 4,06 ml oz
    Chocolate Syrup (White)
    Around x100
    10 0,34 ml oz