Products used in this recipe
Avocado and Coconut Cold Foam Coffee
Yield: 32 Servings (120ml)
Yield: 32 Servings (120ml)
Rich plant-based ingredients like avocado take can take menu items beyond healthy into the indulgent experience diners crave. This specialty coffee incorporates the always popular espresso with on-trend, plant-based ingredients.
Preparation Instructions:
Step 1
Thaw avocado according to package directions.
Step 2
Brew espresso according to directions on package. Keep hot.
Step 3
In a medium bowl whisk 454g of avocado with 1.4 liters of heavy whipping cream and 60ml of agave until smooth but not whipped. Pour into whipped cream dispenser, replace cover and insert N02 cartridge according to instruction on package. Keep remaining chilled for refilling later. In another medium bowl combine coconut milk with 405ml of heavy whipping cream and 90ml agave nectar. Combine until smooth but not whipped. Pour into second whipped cream dispenser, replace cover and insert N02 cartridge according to instruction on package. Keep remaining chilled for refilling later.
Step 4
In a clear glass coffee cup add 120ml of hot espresso. Take first cream dispenser filled with avocado mixture top espresso with desired amount of avocado foam. Proceed with second cream dispenser filled with coconut mixture and place a layer of coconut foam on top of avocado foam. Garnish with hibiscus or habanero crystals.
