OL-MATCHA COCONUT VANILLA ICED COFFEE
Preparation Information
- 3 Min
- Easy
Ingredients
- 9 x 30g Nespresso Ice Cubes
- 40ml Hot water
- 1.5g Matcha powder
- 20g White Chocolate sauce
- 1 Capsule Original Coconut Vanilla Over Ice (Espresso, 40 ml)/li>
- *Recipe contains allergens such as dairy.
*Recipe contains allergens such as dairy.
Materials
- Barista Mixologist Glass - Small
- Nespresso Ice Cube Tray
- Nano Foamer
Allergens
Let's make it!
- In a jug, combine 1.5 g of Matcha powder with 40 ml of hot water. Use the Nespresso Nano Foamer to mix vigorously until smooth and lump-free.
- Add 80 ml of cold 1.5% milk to the matcha mixture. Continue foaming gently with the Nano Foamer to achieve a silky texture.
- In a Mixology glass, display 15 g of white chocolate sauce and 4 ice cubes.
- Gently pour the matcha-milk blend into the glass over the ice and chocolate base.
- Extract 40 ml of Nespresso Coconut & Vanilla coffee. Foam it lightly with one ice cube, then pour over the matcha layer to create a beautiful cloudy contrast
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