Instructions
Make Cold Creamer Base: Dissolve 8 tsp Elite Crème Cold Soluble in 300ml cold water. Stir until completely smooth.
Make Salty Cheesecake Foam: Whisk cream cheese, condensed milk, sea salt, and a portion of Elite Crème creamer base using a frother until thick and creamy.
Prepare Glass: Fill a highball glass with crushed ice or ice cubes.
Layering: Pour the Elite Crème milk base over ice, then layer with Salty Cheesecake Foam.
Final Touch: Pour 2 shots of fresh espresso over the foam, sprinkle chopped pistachios on top for garnish, and serve immediately!
