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GOSSAMER // this is the beverage I served as part of the drink set at this year’s World of Coffee After Hours pop-up with @almondnoon. If you endeavor this recipe, god speed and there’s something tasty waiting for you at the end. MILK PUNCH - yields 5-6 servings 10.5oz cold brew concentrate 8oz orange juice 5oz white grape juice 1.5oz rich vanilla syrup 2oz yuzu juice .7g salt 8oz toasted coconut almond milk 5oz lactose free whole milk Add the cold brew, orange juice, white grape juice, vanilla syrup, yuzu, and salt to a container and stir to combine. In another container, add both milks. Pour the coffee juice mixture into the milk and allow it to curdle for 15 minutes. Strain through a coffee filter to clarify and separate out the curds. Bottle and chill in the fridge before serving. FOAM 10oz chilled chamomile tea concentrate 1/2oz yuzu juice 3/4oz honey 2.5g foam magic from Modernist pantry Pinch of salt Combine all ingredients in a container and use a handheld frother to fully combine. Pour the mixture into a siphon and charge it twice with N2O, shaking 5 times inbetween charges. Chill in the fridge for 30 minutes before using. To assemble the drink, add 3oz of milk punch to a chilled Nick & Nora glass and dispense a layer of foam on top. Garnish with a single edible flower on top of the foam.