Tropical Passion Coconut Cloud Iced Coffee Recipe

The perfect summer sip, made with L’OR Iced Coffee and a homemade simple syrup brewed from Tea Forté's Tropical Passion Tea Pyramid.

Ingredients

Tropical Passion Simple Syrup:

• 1 Tea Forté Tropical Passion Tea Pyramid
• ½ cup water
• ½ cup granulated sugar

For the Coconut Iced Coffee Base:

• 1 L’OR Iced Coffee Capsule
• Tbsp sweetened condensed milk
• 2 Tbsp canned coconut cream (well-stirred)
• Ice, for serving

For the Passionfruit Cold Foam:

• 1/2 cup heavy cream
• 1/4 cup coconut cream
• 1 tsp Tropical Passion syrup (from above)
• 1 Tbsp of passionfruit puree
• Optional: Garnish with coconut flakes or passion fruit pulp

Instructions

To Make the Simple Syrup:

1. In a small saucepan, bring ½ cup of water to a boil (208F) and stir the sugar until completely dissolved.
2. Add the tea pyramid and steep for 5–6 minutes. Remove the tea pyramid and allow to cool. If making ahead of time, store the syrup in a jar in the fridge (will keep for up to a week).

To Make the Iced Coffee with Cold Foam:

1. Add sweetened condensed milk and coconut cream to a serving glass, mix gently with a spoon and add ice.
2. Brew 1 L’OR Iced Coffee Capsule on the small (5oz) setting directly over ice and milk using your L’OR BARISTA system.
3. In a separate bowl, add the heavy cream, coconut cream, tropical passion syrup (from above) and passionfruit puree.
4. Using a frother, froth ingredients together until thick and foamed, about one minute making sure to fully combine.
5. Garnish with coconut flakes or passion fruit pulp if desired, mix to combine and enjoy!

Creator: Emily Laurae