Siam Eclipse Velvet Cream — The Andante Edition

"Finally, a dark roast that feels sophisticated. The toasted coconut note is a total game-changer for my morning routine!" – A loyal Andante home barista

Siam Eclipse Velvet Cream

"Finally, a dark roast that feels sophisticated. The toasted coconut note is a total game-changer for my morning routine!" – A loyal Andante home barista

This recipe was born from our desire to bridge the gap between traditional heritage and modern specialty coffee. We wanted to create a drink that highlights the Siam Eclipse—a blend refined through a Singaporean lens to deliver the bold strength of kopi with a refined, specialty-grade finish. By pairing the natural toasted coconut characteristics of our premium Thai Robusta with a velvety, chilled cream, we’ve crafted an "Eclipse" in a glass. It’s a rich, dessert-like experience that showcases the deep dark chocolate and caramel sweetness that our slow-roasting technique meticulously preserves.

Siam Eclipse Velvet Cream

Section 1: List Your Ingredients

To craft this delicate and floral macchiato, you will need:

• 30–40 ml Espresso (Extracted from our Siam Eclipse blend)

• 60–80 ml Chilled Full-fat Milk (or Oat milk for extra creaminess)

• 15 ml Sweetened Coconut Cream (chilled)

• A pinch of Sea Salt (to balance the dark chocolate notes)

• Toasted Coconut flakes for garnish

• Clear ice cubes

Section 2: Add Numbered Directions

• Prep the Velvet Base: In a small chilled glass, add your clear ice and pour in the cold milk.

• Whisk the Topper: In a separate frothing pitcher, lightly whisk the cold coconut cream with a tiny pinch of sea salt until it reaches a thick, pourable "velvet" consistency. Layer this gently over your milk.

• The Eclipse Pour: Extract a fresh double shot of Siam Eclipse. Slowly pour the hot espresso over the back of a spoon onto the center of the coconut cream. Watch as the dark, syrupy coffee slowly bleeds through the white cream, creating the signature "Eclipse" marbling.

• Final Flourish: Sprinkle generously with toasted coconut flakes. The warmth of the coffee will hit the flakes, releasing an irresistible aroma just as you take your first sip.

  
  

Voila! Your Siam Eclipse Velvet Cream is ready. It should look like a work of art with distinct dark and light layers. Serve immediately while the coffee is hot and the cream is bone-chilled for the ultimate temperature contrast.

Pro Tip: Use a glass with a wide rim to fully experience the aromatic toasted coconut notes as you drink.

Did this recipe change your mind about dark roasts? Tell us about your "Eclipse" moment in the comments below!

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