Name: Anthony’s Hibiscus Raspberry Espresso Cooler
Ingredients: 6 11 hibiscus tea; 1 8 raspberries; 1 piece 3 Meyer lemon peel; 3 750 water (heated to 212ºF); 1 160 brown sugar; 5-6 80 espresso; 6 80 Meyer lemon juice; ¼ 0.5 cardamom, ground; ½ 5 Chobani® Oatmilk Original Barista Edition

Creamy oatmilk gets topped with spiced cardamom cold foam.

Hibiscus Raspberry Simple Syrup

hibiscus tea

raspberries

Meyer lemon peel

water (heated to 212ºF)

brown sugar

Espresso

espresso

Meyer lemon juice

Cardamom Cold Foam

cardamom, ground

Chobani® Oatmilk Original Barista Edition

Steep hibiscus tea, raspberries, and lemon peel in boiling water for about 10 minutes.

Fine strain solution over brown sugar and stir until dissolved. Let finished simple syrup cool in refrigerator.

Pull 4 shots of espresso, 20 grams in, 40 out, in 25 seconds.

Combine all 4 shots of espresso with the lemon juice and 80 grams of Hibiscus Raspberry Simple Syrup.

In a shaker, combine cardamom and oatmilk. Shake vigorously to create cardamom cold foam.

Over ice, decant hibiscus raspberry espresso mixture evenly into 4 cups.