Bubble Coffee

Made by our chef Michael Jerez

100% plant-based

40 minutes

2 servings

6 ingredients


2 shots Espresso

3 tbsp Palm sugar

4 tbsp Water

3 tbsp Tapioca pearls

1/2 cup NOTMILK



  1. In a small saucepan, add water and palm sugar and boil it until it dissolves and syrup is formed. Turn off the heat and cool to room temperature.
  2. In a glass add 1.5 tablespoons of tapioca pearls. Fill the glass with ice cubes.
  3. Add 60 ml of espresso and half of the palm sugar syrup.
  4. Add 120 ml of milk and mix everything gently.