500 gr horchata
50 gr SpmC Cold Espuma Cold Espuma
q/s lemon zest
q/s cinnamon powder
  1. Blend SpmC together with the horchata to hydrate completely.
  2. Pour the mixture into a siphon and charge with two cylinders.
  3. Fill Salva G-mini with liquid nitrogen and wait for the surface to cool completely.
  4. Pipe points of horchata foam onto the frozen surface, sprinkle with cinnamon powder, add lemon zest and finish with a Nitro Relief engraver.