Ingredients
- 130ml Kara Barista Coconut Mylk
- 17g coffee grounds, 18-20g output
Hot Coconut Latte
Method
- Pull a shot of espresso directly into a coffee cup.
- Froth and steam Kara Barista Coconut Mylk (60-65 degC) until a silky texture is achieved.
- Pour the steamed milk into the espresso and swirl it.
- Swirl the mixture gently and create latter art on top.
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