Ingredients
Cold Foam
- 3 tbsp heavy cream
- 1 ½ tbsp coconut syrup
- ¼ tsp ube extract
Beverage
- ¾ cup milk of choice (2% milk used)
- 1 ½ tbsp coconut syrup
- 2 oz espresso
- Ice, as needed
- Toasted coconut chips (optional garnish)
Instructions
- Make the cold foam: In a small glass or jar, combine the heavy cream, 1 ½ tbsp coconut syrup, and ube extract. Froth the mixture vigorously until it becomes thick and foamy. Set this cold foam aside for topping.
- Prepare the milk base: Fill a tall glass with ice, then pour in the milk and add the remaining 1 ½ tbsp coconut syrup. Stir well to combine and sweeten the milk evenly.
- Layer the espresso: Slowly pour the 2 oz shot of espresso over the sweetened milk mixture. Pouring carefully creates a beautiful layered effect between the dark espresso and the milk.
- Assemble the macchiato: Spoon the prepared cold foam gently on top of the espresso layer. Garnish with toasted coconut chips if desired for added texture and flavor. Serve immediately and enjoy!
Notes
- For best results, use chilled milk and freshly brewed espresso.
- To froth the cold foam, you can use a milk frother, handheld whisk, or vigorously shake in a jar.
- Ube extract varies in intensity; adjust to taste for desired color and flavor.
- Toasted coconut chips add a nice crunch and accentuate the coconut flavor but are optional.
- Substitute coconut syrup with homemade coconut simple syrup if preferred.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: Filipino-inspired
