Coconut and Soursop Latte

teas.co.uk · 10 min · Serves 1

You'll need

• 2 Dalgety Soursop and Moringa tea bags
• 100ml freshly drawn water, brought to a true rolling boil
• 200ml barista style coconut milk, well shaken
• 1 tablespoon of toasted desiccated coconut, for the foam dust
• 1 fresh mint leaf, for the rim
• 1 warmed 350ml glass cup
• 1 small heatproof jug
• 1 small saucepan
• 1 small handheld milk frother

Method

1. Warm a tall glass with hot water and empty it.
2. Steep two tea bags in 100ml of freshly boiled water for six minutes to make a strong concentrate, then lift them out.
3. Warm the coconut milk gently until it just steams; keep it below 70C, as plant milks turn bitter if they get too hot.
4. Froth the warm coconut milk with a handheld frother into a thick foam.
5. Pour the tea concentrate into the glass, then float the coconut foam on top over the back of a spoon.
6. Dust with toasted desiccated coconut and rest a mint leaf on the rim.
7. Toast the coconut in a dry pan until just golden before you use it; it makes all the difference to the smell.

Recipe: https://teas.co.uk/recipes/fruit tea/coconut and soursop latte/