With every coffee shop on the high street offering a plethora of flavoured syrups and the annual launch of Starbucks’ Pumpkin Spice Latte having become an event in itself, it seems people can’t get enough of sugary coffee.
But one cafe in Seoul, South Korea, has taken things one step further with their creation of meringue coffees.
Not meringue-flavoured coffee, but rather coffee – simply espresso and milk – topped with a huge meringue.
Unlike whipped cream, the meringue doesn’t melt into the coffee below but can be dunked in.
Given the increasing number of people shunning dairy, the drink, called Paul’s Meringue Factory, will likely be hugely popular given that meringues are dairy-free and milk alternatives can be used in the coffee.
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