Sweet beanBar recipe
Maxime Le Gal
- Frozen fruit purée, sugar added : Coconut - 30ml
- Frozen fruit purée : Banana - 30ml
- Spiced Cold Brew coffee - 45ml
- Sugar syrup: - 7,5ml
Built drink: Mix all ingredients in a rock glass, add plenty of crushed ice, mix and churn, top with crushed ice.
Garnish with dehydrated banana, coffe beans and coconut powder.
Simple syrup: 1 volume water mixed with 1 volume granulated white sugar.
Spiced Cold Brew coffee:
10g quality freshly ground coffee
300ml mineral water
1 star anise, 1 small cinnammon stick, 1 clove, 1 cardamom pod, 2 whole allspice.
Cold infuse in a fridge for 48h, filter and bottle.
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