- 1/4 cup Ripple Barista Style, warmed
- 1/2 teaspoon agar (or vegan meringue powder)
- 1/4 teaspoon sugar
- 2 teaspoons date syrup
- 2 shots espresso
- Using a frother or hand mixer, beat the Ripple Barista Style until frothy. Add in agar and continue to froth. Add in sugar and froth until thick.
- Pour espresso over ice in a tall glass.
- Top with your frothed “cloud” and drizzle with date syrup.