Strawberry Choco Latte
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Made with
Ingredients
- 50g strawberry purée
- 50g chocolate sauce
- 160g MILKLAB Soy
- 30g thickened plant cream
- 30g MILKLAB Soy (for cream layer)
- 60–80g ice
- Chocolate powder (garnish)
Strawberry Purée (batch)
- 1kg frozen strawberries
- 250g sugar
- 80g strawberry syrup
- 4g citric acid
Chocolate sauce (batch, 1:1:1)
- Chocolate powder
- Callebaut 823 chocolate, melted
- Hot water
Method
- Start with the strawberry layer — Gently heat strawberry puree ingredients and blend smoothly. Pre-batch into a squeezy bottle, and keeps for 3-4 days. Add 50g strawberry purée to the bottom of a cup. Add ice on top.
- Build the chocolate layer — Blend chocolate sauce ingredients until smooth. Store in a squeeze bottle. Mix 50g chocolate sauce with 160g MILKLAB Soy until smooth. Pour gently over the strawberry and ice, to keep the layers clean.
- Add the cream cap — Combine plant cream and MILKLAB Soy (1:1) and shake or stir. Pour 60g on top.
- Finish — Dust with chocolate powder.
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