One of the most versatile beverages, Red Nectar, featured in a Cederberg Coconut Cappuccino, our version of the Italian breakfast favorite, with a Cederberg twist.
Cederberg Coconut Cappuccino
- 3 sachets of Red Nectar
- 1 tbsp Coconut Cream
- 3/4 cup Milk
- Steep 3 sachets of Smith Teamaker Red Nectar in 5 oz. hot water (just off boil) for full 5 minutes, agitating sachet in water often to promote strong extraction. Remove sachets, squeezing out all liquid.
- Mix coconut cream into milk. Stir until mixed. Steam mixture, moving steaming wand up as you progress to get a dry and foamy milk foam.
- Pre-warm glasses. Whiskey-style glasses work great. Add 2-3 oz. tea concentrate and then top with 2-3 oz. of dry foam from milk and coconut cream mixture.