This recipe was made partnership with:
Brown Sugar Boba Coffee | Espresso
Ingredients
Instructions
- Add 2 espresso shots into a frothing cup. Then add 3 oz. of Tiger syrup.
- Use an Aero Latte to emulsify the espresso and the syrup.
- Set aside.
- In a small cup, 1/4 cup of cream, and a pinch of kosher salt.
- Use an Aero Latte to whip the milk mixture until the ribbon stage. (see notes)
- Set aside in the refrigerator.
- The mixture can be re-whisk via Aero Latte if it starts to thin.
- In a Highball glass, add 2 tbsp of Crystal Boba.
- Fill the glass with ice.
- Add 1/4 cup of whole milk to the glass.
- Then add the espresso-syrup mixture.
- Top the glass with the whipped cream.
- Garnish 1 tbsp of Crystal Boba. and lemon zest.
- Serve immediately.
- Stir vigorously before drinking.
Notes
Ribbon Stage - In baking, the ribbon stage refers to a texture developed when whisking a mixture to the point where it falls from the whisk in a 'ribbon-like' pattern that slowly dissolves back into the mixture.
Neapolitan Espresso
Similar to wine, coffee possesses a diverse range of characteristics. In the case of this recipe, I opted for a Neapolitan roast sourced from my local coffee roaster, Mr. Espresso. This particular roast boasts delightful notes of caramel, hazelnut, and dark chocolate, creating a remarkable harmony when combined with the flavors of chocolate and ube.
-About Mr. Espresso-
Mr. Espresso is an Oakland-based, family-owned, and operated Specialty Coffee Roaster that started in 1978. Mr. They specialize in coffee that is gently roasted as it was in Italy, over slow-burning, oak wood logs that are hand-selected, perfectly seasoned, and sustainably sourced. Skillfully adapting this Old World tradition to modern tastes, the Mr. Espresso family continues to roast classically inspired blends to bring you an espresso like no other.
