Vegan pink milk with coffee (nom yen gaafae – นมเย็นกาแฟแวิแกน)
Sweet snakefruit (sala) syrup blended with soy milk and espresso over ice. I use machine pulled espresso but the steam driven moka pot method works too.
- 150 millilitres non dairy milk
- 20-30 millilitres sala syrup (Hale's Blue Boy brand)
- Pinch salt
- 200 grams ice
- 60 millilitres espresso
- Vegan cream, evaporated milk, or whipped cream for topping (optional)
Mix sala syrup, milk, and salt together. Add to a 440 millilitre glass.
Add ice over milk. Pour espresso over ice, aiming for the cubes so the layer stays intact.
Top with cream, if desired.