TCMT Frappe

Cold Brew Coffee, Thai Tea, Coconut Cream

Bartender Shawn Lickliter of Republique | Los Angeles

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Adapted by StarChefs | november 2022

INGREDIENTS:

Coconut Cream:
¾ cup cream of coconut
¼ cup coconut milk

 To Assemble and Serve:
Yield: 1 cocktail
2 ounces cold brew coffee
2 ounces brewed Thai tea
Whipped cream
Grated nutmeg

METHOD:

For the Coconut Cream:
In a bowl, stir to combine cream of coconut and coconut milk. Transfer to a nonreactive container and refrigerate.

 To Assemble and Serve:
In a Vitamix blender, combine coffee, tea, 2 ounces Coconut Cream, and 1 cup small ice cubes. Blend on medium speed until smooth. Pour into a Collins glass. Top with whipped cream and nutmeg.

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