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Avocado and Coconut Cold Foam Coffee

Avocado and Coconut Cold Foam Coffee
Yield: 32 Servings (4 oz. coffee)

Yield: 32 Servings (4 oz. coffee)

Most people are trying to eat more fruits and vegetables, but they're loathe to give up their favorite flavors. Rich plant-based ingredients like avocado take can take menu items beyond healthy into the indulgent experience diners crave. This specialty coffee incorporates the always popular espresso with on-trend, plant-based ingredients.

Coffee
Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb 16 lb.
Espresso coffee , hot brewed coffee 128 fl. oz.
Heavy whipping cream 96 fl. oz.
Agave nectar 23-1/2 fl. oz.
Coconut milk, unsweetened 13-2/3 fl. oz.
herb or flower crystals (Fresh Origins) Garnish
Special Equipment
Ingredient Weight Measure
N2O cartridge 4 each
Whipped cream dispenser 1 Liter / star tip 2 each
Preparation Instructions:
Step 1
Thaw avocado according to package directions.
Step 2
Brew espresso according to directions on package. Keep hot.
Step 3
In a medium bowl whisk 16 oz. of avocado with 48 fl. oz. of heavy whipping cream and 2 fl. oz. of agave until smooth but not whipped. Pour into whipped cream dispenser, replace cover and insert N02 cartridge according to instruction on package. Keep remaining chilled for refilling later. In another medium bowl combine coconut milk with 48 fl. oz. of heavy whipping cream and 3 fl. oz. agave nectar. Combine until smooth but not whipped. Pour into second whipped cream dispenser, replace cover and insert N02 cartridge according to instruction on package. Keep remaining chilled for refilling later.
Step 4
In a clear glass coffee cup add 4 fl. oz. of hot espresso. Take first cream dispenser filled with avocado mixture top espresso with desired amount of avocado foam. Proceed with second cream dispenser filled with coconut mixture and place a layer of coconut foam on top of avocado foam. Garnish with hibiscus or habanero crystals.
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