Robin’s Egg Latte (Edit recipe)

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This robin's egg-inspired latte is a fun and festive treat, perfect for Easter. A luscious blue-speckled sweet cream cold foam is poured over a sweet, rich iced mocha latte and garnished with a toasted coconut nest and mini eggs to create this decadent layered drink.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

17

Serves: 1

Ingredients

Mocha Latte

0.25 cup Espresso, 2 shots, or 1/2-1 cup strong brewed coffee
2 Tbsp Chocolate Syrup, see notes
1 cup Ice Cubes
0.75 cup Almond Milk, or milk of choice

Blue Vanilla Sweet Cream Cold Foam

2 Tbsp Dairy-Free Whipping Cream
1 Tbsp Almond Milk, or milk of choice
2 tsp Agave Nectar Syrup, or liquid sweetener of choice, such as maple syrup or vanilla syrup
0.25 tsp Vanilla Extract
0.125 tsp Coconut Extract, optional
0.125 tsp Spirulina Powder, blue (or natural blue food coloring)

Toppings

1 Tbsp Coconut, Shredded and Toasted
3 Candy-Coated Chocolate Mini Eggs, or Jordan almonds
1 tsp Cocoa Powder
1.25 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Stir chocolate syrup into freshly brewed espresso until smooth. Set aside.
To make the sweet cream cold foam, combine vegan heavy cream, 1 tablespoon almond milk, agave, vanilla extract, coconut extract (if using), and blue spirulina in a small glass. Use a handheld milk frother to blend until smooth and foamy and doubled in volume, about 30-60 seconds. It should have the consistency of pourable whipped cream. If you don't have a milk frother, combine the ingredients in a jar, put on the lid, and shake vigorously until creamy. Add more spirulina for color as desired. Set aside.
Add a handful of ice to your serving glass. Pour in the espresso mixture and almond milk. Stir to combine.
Top with the sweet cream cold foam. Sprinkle a small pile of toasted coconut in the middle to resemble a nest, and carefully top with mini eggs.
In a small bowl, stir together cocoa powder and vanilla extract until a thin paste forms. Dip a pastry brush into the mixture and use your finger to flick the bristles of the brush over the latte to make speckles. If it doesn't flick off the brush easily, another tiny splash of vanilla to the mixture to loosen it up. You may want to do this over a towel or in your kitchen sink, as it is a bit messy.
Sip and enjoy! I recommend sipping directly from the glass (rather than using a straw) and not stirring the layers together, so that you can taste that layered effect.

Notes

Use the homemade dairy-free and refined sugar-free chocolate syrup from my Iced Samoa Cookie Latte recipe, or use store-bought. Alternatively, substitute with 1 tbsp cocoa powder and 1 tbsp agave or sweetener of choice— adjust to taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	324
Fat:	17 g
Carbohydrates:	36 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	171 mg
Fiber:	4 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated for total recipe.