Tropical Passion Coconut Cloud Iced Coffee

Ingredients:

Tropical Passion Flower Simple Syrup:

• 1 Tea Forté Tropical Passion Flower pyramid infuser
• ½ cup water
• ½ cup granulated sugar

Coconut Iced Coffee Base:

• 1 L’OR Iced Coffee Capsule
• 2 tbsp sweetened condensed milk
• 2 tbsp canned coconut cream (well-stirred)
• ice, for serving

Passion Fruit Cold Foam:

• ½ cup heavy cream
• ¼ cup coconut cream
• 1 tsp Tropical Passion Flower simple syrup (recipe below)
• 1 tbsp passion fruit purée
• optional garnish: coconut flakes or passion fruit pulp

Directions:

Make the Simple Syrup:

1. In a small saucepan, bring the ½ cup of water to a boil (208˚F) and stir the sugar until completely dissolved. Add the tea pyramid and steep for 5–6 minutes. Remove the tea pyramid and allow to cool. If making ahead of time, store the syrup in a jar in the fridge (will keep for up to a week).

Make the Iced Coffee and Cold Foam:

1. Add sweetened condensed milk and coconut cream to a serving glass, mix gently with a spoon and add ice.
2. Brew 1 L’OR Iced Coffee Capsule on the small (5oz) setting directly over ice and milk using your L’OR BARISTA system.
3. In a separate bowl, add the heavy cream, coconut cream, Tropical Passion Flower Syrup and passion fruit purée together. Using a frother, froth ingredients until thick and foamed, about one minute making sure to fully combine.
4. Add passion fruit cold foam on top of your iced coffee.
5. Garnish with coconut flakes or passion fruit pulp if desired, mix to combine and enjoy!

Yield: One iced coffee, and approximately 1 cup of simple syrup.

Tropical Passion Flower pyramid tea infusers are available in all Demoiselle collection items.