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Look book vol. 4
Mango choc cloudRecipesLook book vol. 4
Orchard elixir
Published Oct 21, 2026
- Skill level
- Serve
- Cold
- Beyond coffee and matcha
- Apothecary revival
Spread the word
All You Need
| Amount | Ingredient |
|---|---|
| 3 3/4 oz | Oatly Barista Edition |
| 1/2 oz | assam tea |
| 3 1/2 oz | boiling water |
| 1 1/2 oz | agave syrup |
| 2 3/4 oz | verjusor 1/4 tsp malic acid |
| 1 3/4 oz | apple juice |
| 1 3/4 oz | roasted chestnuts |
| Ice | |
Tools
- Glass
- Blender
- Spoon
- Coffee dripper
- Paper filters
To-Do List
- Combine the assam tea, agave syrup and boiling water in a blender jug
- Stir well and leave to sit for 1 minute
- Add verjus or malic acid, apple juice and the roasted chestnut to the blender jug
- Blend and then add the Oatly Barista Edition
- Let it sit for 30 minutes in the freezer to curdle
- Pass curdled mix through paper coffee filters until the mix is clear (you will have to pass the first cloudy bit through a second time)
- To serve, pour 4 1/2 oz into a glass with ice
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