Riviera-style iced coconut latte
Experience the captivating Riviera-Style Iced Coconut Latte, a stunning and refreshing beverage that combines creamy blue foam, almond sweetness, and exotic coconut flavor, topped with delicate dried cornflower petals.
Here is what you need
Ingredient(s)
- Coconut Flavour Over Ice 1 capsule
- Ice Cubes 3 pieces
- Almond Syrup 10 ml
- 1.5% Fat Milk 150 ml
- Blue Butterfly Pea Flower Powder 0.5 tsp
Let's make it!
-
Step
01
Into a small Barista Recipe Glass, place 3 ice cubes (of 30g each), add 10ml of Almond Syrup and then pour in 50ml of 1.5% cold milk.
-
Step
02
Then, into your Nespresso Barista device, pour 100ml of 1.5% cold milk and add 1/2 Tsp of Blue Butterfly Pea Flower powder. Close the lid, select the “Espresso on Ice Macchiato” recipe and press the start button.
-
Step
03
Once ready, pour the blue foam into the Barista Recipe Glass, over the ice and milk.
-
Step
04
Into the glass, extract 40ml of Coconut Flavour Over Ice over the other ingredients.
-
Step
05
As a beautiful colorful topping, add a few dried cornflower petals, known as fiordaliso in Italy.
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Riviera-style iced coconut latte
- 5 min.
- Easy
Material
- Barista Connected Milk Recipe Maker
- Barista Small Recipe Glasses
Recommended Nespresso coffees
Ingredient(s)
- Coconut Flavour Over Ice 1 capsule
- Ice Cubes 3 pieces
- Almond Syrup 10 ml
- 1.5% Fat Milk 150 ml
- Blue Butterfly Pea Flower Powder 0.5 tsp
Inspirations
Let's make it!
-
Step 01
Into a small Barista Recipe Glass, place 3 ice cubes (of 30g each), add 10ml of Almond Syrup and then pour in 50ml of 1.5% cold milk. -
Step 02
Then, into your Nespresso Barista device, pour 100ml of 1.5% cold milk and add 1/2 Tsp of Blue Butterfly Pea Flower powder. Close the lid, select the “Espresso on Ice Macchiato” recipe and press the start button. -
Step 03
Once ready, pour the blue foam into the Barista Recipe Glass, over the ice and milk.
-
Step 04
Into the glass, extract 40ml of Coconut Flavour Over Ice over the other ingredients. -
Step 05
As a beautiful colorful topping, add a few dried cornflower petals, known as fiordaliso in Italy.
