This recipe was created as a result of a coffee cocktail competition among students at the Florida International University Chaplin School of Hospitality & Tourism Management. Congratulations to the winning student, Myanh Vo. Myanh is currently a graduate student at the Champlin School of Hospitality and Tourism Management, studying her passion for food and beverage.

INGREDIENTS:

2oz Angels Envy Bourbon (port cask finish)
1oz jackfruit simple syrup
2 dashes toasted almond bitters
1oz espresso
3 TBSP crushed white rice

8oz unsweetened coconut milk
2oz sweetened condensed milk
pinch of salt
1/4-1/2TSP ube extract

2 cans of jackfruit pulp in syrup
1 cup white sugar,
1/2 cup of jackfruit canned liquid
1/2 cup of water
3TBSP of jackfruit extract

For the Garnish:

1. 3 jackfruit stars on a pick

Ube Foam (made in ISI canister):

8oz unsweetened coconut milk
2oz sweetened condensed milk
pinch of salt
1/4-1/2TSP ube extract
1. Combine all ingredients in canister and charge with N2O charger.

Jackfruit simple syrup:

Grab both cans of canned jackfruit ensure it has fruit and syrup in the can)
Strain the amount of liquid needed from cans, and set aside jackfruit pulp and remaining liquid for garnish
To a saucepan add
bring to boil and let simmer for about 5-10 minutes till it gets slightly thick, take off heat to cool