Look book A/W 25
Yuzu white choc mocha- Recipes
- Look book A/W 25
SALTED ‘EGG’ CUSTARD LATTE
- Published
- Nov 13, 2025
- Trends
- Chinese cuisine, Desserts, Iced, Savory, Layers
- Skill level
- Serve
- Cold
An ‘egg’ drink without eggs! Turning traditional Chinese desserts into not so traditional drinks might be our new favorite tradition.
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All You Need
| Amount | Ingredient |
|---|---|
| 200 ml | Oatly Barista Edition |
| Double espresso | |
| 60 ml | salted ‘egg’ custard
|
Tools
- Saucepan and hob
- Whisk
- Whipped cream syphon and canisters
To-Do List
For the salted ‘egg’ custard
- Whisk the pumpkin puree, sugar, salts and cornstarch together until smooth
- Whisk-in the Oatly Barista Edition
- Pour into a saucepan and heat, whisking constantly until thickened and bubbling
- Remove from heat, cover and leave to cool
For the drink
- Add chilled salted ‘egg’ custard to a whipped cream syphon
- Dispense gas canister into the syphon and shake well
- Add ice and Oatly Barista Edition to a glass
- Add double espresso
- Top with the aerated salted ‘egg' custard from the whipped cream dispenser
