I'm back with another delicious vegan iced latte recipe. This time we're doing a chocolate iced latte topped with a delicious hazelnut cold foam, and it truly reminds me of the childhood favourite Kinder Bueno chocolate bar! I hope you all get the chance to give this a try and please tag me @mealsbymiri on Instagram if you do so I can see your finished creation!
Ingredients:
1 double shot espresso
Ice cubes
Oat milk (I used the Oatly Barista milk)
A generous drizzle of chocolate sauce
2-3 tsp chocolate syrup (can sub for chocolate sauce) Hazelnut cold foam:
2tbsp vegan whipping cream (I used Gryr)
2tbsp Oatly barista milk (plus a few more splashes as you whisk)
2 tsp hazelnut syrup
Method: Pull your shot of espresso and add in a couple teaspoons of chocolate syrup or sauce. Stir until fully combined. Drizzle chocolate sauce on the inside of your glass (you want to use a thick sauce here so it sticks to the walls of the glass rather than gather at the bottom). Add ice and oat milk until you've filled the glass about 2/3-3/4 full. Pour the coffee and chocolate mixture on top. Make the cold foam by adding all ingredients to a glass or tall container. Start whisking until it's nice and frothy. Add more milk as needed until you have a light foam with your desired consistency. The exact quantities might vary depending on your whisk, the brand of cream/milk you use and the shape of your container, so you really have to just try it out and find out what works for you! Pour on top of your latte once finished.
Enjoy!