Blue Coconut Iced Latte

Ingredients:

• 15ml Le Fruit de MONIN Coconut
• 1 shot Espresso
• 155ml Almond milk
• 1 scoop Coconut ice cream
• 6-8 pieces Butterfly pea flowers
  

Garnish:

• Cherry

Preparation:

1. Steep the butterfly pea flowers into 80ml of almond milk. Add Le Fruit de MONIN Coconut to mix well.

2. Add the mixture into a glass of ice.

3. Later the rest of the almond milk, then top with a scoop of coconut ice cream.

4. Float espresso and stir to mix well.

5. Garnish and serve.