Makes: 1 coffee. Serving size as seen.

Ingredients

GROUP A: FIG FOAM

• 1/2 cup oat milk

• 1 fresh fig, as ripe as possible

• 1 tsp packed brown sugar

GROUP B: ICED ESPRESSO

• 2 oz freshly brewed espresso

• 1/2 cup ice

• Flakey maldon sea salt

Method

• Fig infused milk: This can be made a few days in advance. Chop the fig into small pieces. Add all Group A ingredients to a small saucepan and infuse on low heat till the mixture reaches a simmer. Take it off heat and let it infuse as it cools down completely at room temperature.

• Shaken espresso: Add the fresh espresso and ice to a cocktail shaker. Add 1 tbsp of the infused fig milk. Short shake and pour into a cocktail glass filled halfway with ice.

• Use a frothing tool of your choice for the remaining infused milk and make the fig foam. Top off the shaken espresso with as much foam as you’d like. Sprinkle just 2-3 flecks of Maldon sea salt on top of the foam, for an ever so slight twist in flavour.