Robin's Egg Latte

• ¼ cup - Espresso
• 2 tablespoons - Chocolate Syrup
• 1 cup - Ice Cubes
• ¾ cup - Almond Milk, or milk of choice
• 2 tablespoons - Dairy-Free Whipping Cream
• 1 tbsp - Almond Milk, or milk of choice
• 2 teaspoons - Agave Nectar Syrup, or liquid sweetener of choice
• ¼ tsp - Vanilla Extract
• ⅛ tsp - Coconut Extract
• ⅛ tsp - Spirulina Powder, blue
• 1 tbsp - Coconut
• 3  - Candy-Coated Chocolate Mini Eggs, or Jordan almonds
• 1 tsp - Cocoa Powder
• 1 ¼ teaspoons - Vanilla Extract

Instructions

1. Stir chocolate syrup into freshly brewed espresso until smooth. Set aside.
2. To make the sweet cream cold foam, combine vegan heavy cream, 1 tablespoon almond milk, agave, vanilla extract, coconut extract (if using), and blue spirulina in a small glass. Use a handheld milk frother to blend until smooth and foamy and doubled in volume, about 30-60 seconds. It should have the consistency of pourable whipped cream. If you don't have a milk frother, combine the ingredients in a jar, put on the lid, and shake vigorously until creamy. Add more spirulina for color as desired. Set aside.
3. Add a handful of ice to your serving glass. Pour in the espresso mixture and almond milk. Stir to combine.
4. Top with the sweet cream cold foam. Sprinkle a small pile of toasted coconut in the middle to resemble a nest, and carefully top with mini eggs.
5. In a small bowl, stir together cocoa powder and vanilla extract until a thin paste forms. Dip a pastry brush into the mixture and use your finger to flick the bristles of the brush over the latte to make speckles. If it doesn't flick off the brush easily, another tiny splash of vanilla to the mixture to loosen it up. You may want to do this over a towel or in your kitchen sink, as it is a bit messy.
6. Sip and enjoy! I recommend sipping directly from the glass (rather than using a straw) and not stirring the layers together, so that you can taste that layered effect.