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Iced Coconut Milk Pandan Latte With Coconut Ash Whipped Cream with Seattle Coffee Gear

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1/2 oz pandan simple syrup
3 oz espresso
6oz coconut milk
Generous heap of coconut ash whipped cream

For the Coconut Ash Whipped Cream:
In a mixing bowl, combine 1 cup heavy whipping cream, 1/2 teaspoon of coconut ash activated charcoal, 3 tablespoons of sugar, and 1/4 teaspoon vanilla extract. Whisk until stiff peaks form.

For the Pandan Simple Syrup:
In a small sauce pan, bring 1 cup water to simmer, dissolve 1 cup granulated sugar, and add 1 tablespoon of pandan extract. Remove from heat, let cool.

For the iced latte:
In a tall glass filled with ice add 1/2 oz pandan syrup and 6oz of coconut milk. Stir to combine. Float 3oz fresh espresso on top. Garnish with a generous heap of coconut ash whipped cream.
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