Ingredients:

  • 1 cup (240ml) cold brew concentrate
  • 2 tbsp (30ml) maple syrup
  • 1 pinch (0.5g) sea salt
  • 1 cup (240ml) full-fat canned coconut milk
  • 1 tbsp (15ml) sweetened coconut cream

Instructions:

  1. Combine the cold brew concentrate, maple syrup, and a pinch of salt in a small pitcher. Stir vigorously until the sweetener is completely dissolved.
  2. Pour the chilled coconut milk and sweetened coconut cream into a glass or mason jar.
  3. Using a handheld frother, blend on high for 30–45 seconds until the mixture transforms into a thick, cloud-like foam with soft peaks.
  4. Fill two 16 oz glasses to the brim with large ice cubes.
  5. Pour the coffee base over the ice first, then gently pour the frothed coconut milk over the top to create a marbled effect.