Mazapán Latte

INGREDIENTS

• 1 puck of Mazapán de la Rosa

• 2 shots of IMACK Espresso

• 1 cup milk of choice, we used Oatly (steamed if a hot latte is desired)

• Ice (if an iced latte is desired)

• Dash of cinnamon (optional)

INSTRUCTIONS

1. Place Mazapán in a mug and pour IMACK Espresso over it.

2. Mix until the Mazapán has fully melted into the espresso shots.

3. Strain or spoon any leftover pieces of peanuts left at the bottom. You can also leave them in, if preferred.

4. Combine espresso with ice and milk of choice for an iced latte or combine with steamed milk of choice for a hot latte.

5. Garnish with cinnamon and enjoy!

This recipe originally found on Instagram, shared by @alexafuelednaturally.

Wild at Heart Mocktail

INGREDIENTS

• 3/4 oz. Monin Ube Syrup

• 3/4 oz. fresh lemon juice

• 1/4 oz. simple syrup

• Fill with Alcohol-Removed Sparkling wine

INSTRUCTIONS

1. Combine ingredients in shaker in the order listed, except sparkling beverage.

2. Cap and shake vigorously.

3. Strain into chilled serving glass.

4. Top with sparkling beverage.

5. Garnish and serve!

Frozen Coffee with Coffee Jelly

INGREDIENTS

Frozen Coffee

• 1 ½ cups cooled IMACK Coffee

• ¼ cup Pacific Barista Coconut Milk

• 1 Tbsp granulated sugar

• 1 Tbsp vanilla extract

• 3 cups ice

Toppings

• 1/2 cup sweet Tea Zone Coffee Jelly

• Whipped Cream to garnish and layer

Instructions

1. Place cooled coffee, coconut milk, sugar, and extract in a blender with ice.

2. Blend everything until smooth.

3. Fill a tall glass with ½ cup cubed jelly.

4. Spoon 3 tablespoons of whipped cream over the jelly to create a solid layer of cream.

5. Pour coffee on top of cream layer.

6. Continue to top with more whipped cream and frozen coffee.

7. Serve immediately with wide bubble tea straws and enjoy!