Coconut Iced Coffee Latte

INGREDIENTS:

• 4 tbsp black or instant coffee equivalent (¼ approximately), cooled slightly
• ⅔ cup coconut cream
• ⅔ cup coconut milk
• 1 tbsp honey
• 1 tsp TurmeriX®

• Fill a tall glass with ice.
• In a cocktail shaker or large jar with tight fitting lid, place coffee, honey and

  TurmeriX®.

• Close vessel and shake firmly; add coconut milk, coconut cream and shake firmly.
• Using a bar spoon strain liquid from shaker into tall glass reserving the foam behind.
• Float the remaining coconut foam on the top of the iced coffee and sprinkle with cinnamon.

For a more complex flavour add a scoop of vanilla or cinnamon ice cream to the glass.

 Post adapted from TurmeriX Australia.