Introducing the Hanabi Foam!
What is it?! We hear you screaaaaam.
Firecracker Iced Latte topped with sweetened Firecracker cold foam. Dusted with a generous helping of cocoa power and a quenelle of decadent chocolate mousse. Finished with the zest of an orange.
Habani directly translates from Japanese to 'fire flowers' which describes the way fireworks burst in the sky, and therefore is often used as the translation for firework. This makes it feel like the perfect name for this drink, celebrating Firecracker - our blend inspired by the fireworks season in Japan.
If you feel like making it yourself at home, grab a bag of Firecracker and follow the recipe below.
RECIPE SINGLE O HANABI FOAM
INGREDIENTS FIRECRACKER CREAM (1L BATCH)
- 700ml thickened cream
- 150ml full cream milk
- 100ml cooled Firecracker espresso
- 50ml sugar syrup
- 5g salt
METHOD
- Brew Firecracker espresso & cool.
- Combine espresso, milk and cream.
- Whip until thickened but still pourable.
- Transfer to squeezy bottles.
- Refrigerate.
INGREDIENTS CHOCOLATE MOUSSE (LARGE BATCH)
- 300g chocolate powder
- 300g caster sugar
- 1L thickened cream
METHOD
- Mix chocolate, powder & sugar.
- Add cream gradually while whisking (recommend a hand mixer!).
- Whip until firm enough to hold a quenelle/scoop or transfer to a piping bag.
- Store in fridge.
INGREDIENTS TO SERVE
- Ice
- 160ml cold full cream milk
- One shot Firecracker espresso (30ml)
- 10ml Agave syrup or sugar syrup
- 100-120ml Firecracker cream
- 1 scoop chocolate mousse
- Cocoa powder for dusting
- Fresh orange zest
METHOD
- Fill serving glass with ice.
- Add 160 ml cold milk.
- Pull a Firecracker single espresso and Agave syrup over ice, mix.
- Top with 100-120 ml Firecracker cream, ensuring it sits on top of the latte.
- Dust generously with cocoa powder.
- Place a scoop/quenelle of chocolate mousse in centre.
- Finish with orange zest.
- Serve.