1. Into a small BARISTA recipe glass, place 3 ice cubes (30 g each), add 10 ml of almond syrup, and then pour in 50 ml of 1.5% cold milk.​
2. Then, pour 100 ml of 1.5% cold milk into your Nespresso Barista device, and add 1/2 tsp of blue butterfly pea flower powder. Close the lid, select the Espresso on Ice Macchiato recipe and press the start button.​
3. Once ready, pour the blue foam into the BARISTA recipe glass, over the ice and milk.​
4. Into the glass, extract 40 ml of Coconut Flavour Over Ice over the other ingredients.​
5. As a beautiful colourful topping, add a few dried cornflower petals, known as fiordaliso in Italy.​

enjoy !