Creamy Coconut Pandan Coffee

Ingredients:

• 20ml MONIN Pandan Syrup
• 150ml Coconut milk infused with tonka beans
  
• A single shot of espresso

Garnish:

• Pandan leaves

Preparation:

1. Infuse tonka beans with coconut milk for at least 8 hours. Remove the beans after infusion and store it for later use.

2. Add MONIN Pandan Syrup to the coconut milk infused with tonka beans into a glass.

3. Fill glass with ice and add the espresso.

4. Garnish and serve.