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Matteo Beluffi. Latte Art Champion

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*inspo recipe by Starbucks.

Start by pouring the oat drink into the mixing glass together with the expresso, then pour everything into a previously cooled cup.

Now for the extra virgin olive oil velvet: simply whip the Veggy sour foamer rehydrated with 10% water, an innovative and sustainable product which perfectly replaces egg whites and is allergen-free, with the sugar syrup; once foamed, add half its weight in extra virgin olive oil.

Pour the oil velvet in and you’re done!

You’d never know how good the oil-coffee combo is, and the fatty velvet gives it an incredible creaminess!

Ingredients

1 espresso
100g oat drink @alprobarista
10ml sugar syrup

Olive oil velvet
30ml Veggy Sour Foamer @in.vece
25ml extra virgin olive oil
20ml sugar syrup
5g saline solution (10%)

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