Iced Brown Sugar Mont Blanc
Ingredients
- 160g MILKLAB Soy
- 2 shots espress
- 30g vanilla syrup
- Brown sugar syrup, for cup decoration
- 30g thickened plant cream
- 30g MILKLAB Soy (for cream layer)
- 60–80g ice
- Orange zest (garnish)
Method
- Prep the cup — Drizzle brown sugar syrup inside a cup to coat the walls. Add ice.
- Build the latte base — Combine MILKLAB Soy, vanilla syrup, and espresso shots. Stir until fully mixed, then pour into the prepared cup.
- Layer the cream — Combine plant cream and MILKLAB Soy (1:1) and shake or stir until smooth. Gently pour 60 g over the latte base to form a cream cap.
- Finish — Garnish with fresh orange zest.
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