This colorful iced macchiato recipe, combining flavours of coconut and lavender is a seaside treat while you wait for the next wave.

Icon - Time 7 min Icon - Level Medium

Here is what you need


Icon - Person 2
  • Coconut Flavour Over Ice: 40 ml
  • Blue butterfly Pea Flower powder: 2 grams - 1/2 teaspoon
  • Lavender syrup: 10 ml
  • Ice cubes: 3x
  • 1.5% Milk: 120 ml
  • Topping: lavender or blueberries - Latte art at the top
  • Small Barista Recipe glass
  • Barista device


  • Small Barista Recipe glass
  • Barista device


Let's make it!

  • Pour 120 ml of 1.5% milk into the Nespresso Barista device and add ½ teaspoon of Blue Butterfly Pea Flower powder in the jug.
  • Close the lid, select the “Iced Frappé” recipe and press the start button.
  • Into a recipe glass, place 3 ice cubes (30g each) and add 10 ml of Lavender Syrup. 
  • Pour the cold milk and foam over it.
  • Extract 40ml of Coconut Flavour Over Ice espresso into the glass.
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