The Young Shepherd

牧羊少年

Barista coconut cream shaken with ripe Pu-erh and caramelised Elaeagnus fruit over sweet rice wine coconut jelly. Deep, mellow and quietly indulgent.

Ingredient list

Per serving — 1 × 600 ml cup

• Barista Coconut Cream120 g
• Caramelised Elaeagnus Fruit Jam40 g
• Ripe Pu-erh Tea200 g
• Sweet Rice Wine Coconut Jelly50 g
• Rock Sugar Syrup15 g
• Ice150 g

Preparation steps

1. 1

   Add the sweet rice wine coconut jelly to the bottom of the serving cup.

2. 2

   Add the caramelised Elaeagnus fruit jam, ice, barista coconut cream, ripe Pu-erh tea and rock sugar syrup to a shaker. Shake for 6 seconds, then pour into the serving cup.

3. 3

   Garnish with one piece of caramelised Elaeagnus fruit and serve.