Today we share a coffee for fall, crunchy and sweet snow pear pulp and fragrant cinnamon, made into a Q-bouncy and tender jelly. Simply love the flavor with rich coconut milk and coffee!

Ingredients:

1 pear, 2g of cinnamon, 20g of white powder, 300ml of drinking water, 60ml of espresso, 300ml of coconut milk, 60ml of coffee. espresso 60ml, coconut milk 300ml, ice in moderation.

Practice:

1. Put the white powder, avocado, cinnamon into a small pot (like more sweet can add some sugar) pour 300ml of water myoquan, heating until the water is open to cook on low heat for 3 minutes off the fire

2. Cooked avocado poured into a container to cool, have the conditions of can be refrigerated for a while, solidified and cut into small After solidifying, cut it into small pieces, and it will become pear cinnamon jelly with sodium hyaluronate!

3. Put the pear and cinnamon jelly into a cup, add ice, pour coconut milk, fill with coffee on it!