Robin's Egg Coconut Macchiato

The most perfect coffee drink to celebrate Easter. This robin's egg coconut macchiato is made with a white chocolate coconut sauce and a little bit of natural blue food coloring to create a delicious and beautiful pastel blue milk. It's topped with our Hawaiian Islands Espresso which is a light roast blend with Hawaiian Kona coffee that is bright and floral with a smooth finish, pairing perfectly with the coconut flavor.

Ingredients:

Coconut Sauce:

• 4 oz. white chocolate, chopped (113g)
• 1/2 c. coconut milk, canned (110g)
• 2 tsp. coconut extract
• 2 tbsp. granulated sugar

Robin's Egg Coconut Macchiato:

• 2 tbsp. coconut sauce
• 1/4 tsp. butterfly pea powder, or blue food coloring
• 6 oz. milk of choice
• 2 oz. PapaNicholas Hawaiian Islands Espresso

Instructions:

Step 1: Make the coconut sauce. To a small saucepan, or to a microwave safe bowl, add in the chopped white chocolate, coconut milk, coconut extract, and granulated sugar. Heat the mixture until the chocolate has melted and the mixture is smooth. Set aside.

Step 2: Make the robin's egg coconut macchiato. Optional, but for a more aesthetic drink you can use the back of a spoon to spread marshmallow creme or fluff onto the inside of the cup.

Step 3: Pour 2 tbsp. of the coconut sauce and the 1/4 tsp. of butterfly pea powder into your cup.

Step 4: Add in the milk, then mix the milk, coconut sauce, and butterfly pea powder together until the mixture is smooth.

Step 5: Add in ice, leaving room at the top for the espresso.

Step 6: Brew your PapaNicholas Hawaiian Islands Espresso, then slowly pour it over the blue milk.

Step 7: Serve and enjoy!

If you made this robin's egg coconut macchiato we would love to see it! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee