A smooth, creamy coffee with a gentle fruity note — rich, balanced, and softly indulgent.

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To prepare the drink:

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• 40 ml MASHIE mango & passion fruit purée

• 1 shot espresso

• 80 ml dairy-free milk (oat works best for foam)

• 20 ml cream or barista-style plant cream

• 1 tsp maple syrup or agave (optional)

• Ice (optional, if serving cold)
   

For the foam:

• 50 ml dairy-free milk or cream

• Pinch of cinnamon