Vegan Iced “Cloud Macchiato”



  • 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
  • Ice


  1. 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.
  2. Pour espresso over ice in a tall glass.
  3. Top with your frothed “cloud” and drizzle with date syrup.

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