A nice cup of coffee is a thing of indulgence. The frothy foam, the smooth blend, the way the world goes still as you take that first sip.
But this time of year calls for something a bit more festive.
Enter the Paul’s Meringue Factory – yep, that’s what the drink’s called.
A creation developed by South Korean café Take-Out Drawing, the new coffee trend is simply espresso and milk topped with a floating cooked meringue tower.
The contraption reminds us a little of those freak shakes from last year, hey? But rather more elegant!
Best bit? The perk of topping the coffee with a cooked meringue instead of whipped cream is that the meringue doesn’t melt.
