Ingredients
(Serves 1)
Latte Base
• ½ cup Golden Chai concentrate
• ½ cup full-fat coconut milk or barista coconut milk
Toasted Coconut Cloud Foam
• ¼ cup cold coconut cream or coconut barista creamer
• 1 tbsp toasted coconut flakes (finely crushed or infused — see instructions)
• 1 Pinch sea salt
• Toasted coconut flakes (for torching on top)
• Optional: tiny turmeric dust for color contrast
Instructions
Make the Latte
1. In a small saucepan, heat the Golden Chai concentrate over medium-low until warm and aromatic.
2. Add coconut milk and continue heating until hot but not boiling.
3. Pour into a mug, leaving about 1–2 cm space for foam.
Make the Toasted Coconut Cloud Foam
1. Lightly toast coconut flakes in a dry pan until golden and fragrant. Then, let them cool slightly.
2. In a frother cup or jar, combine coconut cream, crushed toasted coconut flakes, and pinch salt.
3. Froth or shake vigorously until thick and cloud-like.
4. For extra smooth foam, strain out coconut solids before pouring.
Assemble
1. Spoon or gently pour the toasted coconut foam over the latte.
2. Top with a small pinch of toasted coconut flakes.
3. Lightly torch the flakes until aromatic and lightly golden (do not burn).
Tip
For an iced cloud version, shake Golden Chai concentrate + coconut milk with ice, pour into a glass, then float toasted coconut foam and torch garnish just before serving.