Preparation

You'll want to make the macadamia milk in advance, as it takes a few hours of soaking. You’ll need 100 grams of unsalted macadamia nuts, and 200 grams of cool water. Combine the two and store in the fridge overnight in a covered container. The next day, add the mix plus another 400 grams of water into a blender, and blitz the heck out of it until it’s milky white and smooth looking. Strain the mixture into a fresh container through a muslin cloth or nut milk bag, and store for up to a week. You can also sweeten to taste, but we’ve created this recipe for unsweetened milk.

Combine the coconut cream, simple syrup, and vanilla with the fresh shot of espresso, and stir until thoroughly dissolved. Add your macadamia milk to a glass with ice, then add the espresso mixture on top and stir. That’s it - you’re done. Now go catch some sun and sip happy!