Oreo Café Latte

  • 50 g coconut oil
  • 200 ml Cremefine for whipping
  • 220 ml milk
  • 60 g Oreo cookies


Bring the milk to the boil with the coconut oil and mix (the oil can combine better during mixing when heated).


Cool down to room temperature and then mix in the biscuit. Strain the mixture and stir in the light cream.


Put directly through an iSi Funnel & Sieve and chill for 2 to 3 hours. Pour into a 0.5 L iSi Whip, screw on an iSi Professional Charger and shake 12 to 14 times.

Serve the topping on a café latte.

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