1. Brew a double espresso (60 ml) with an espresso machine (dose: 18–20 g, yield: 55–60 ml, time: 25–30 sec). Let it cool.
2. Pour 120 ml chilled Riso Scotti Barista Rice into a milk jug.
3. Froth until a dense, silky, and glossy cold foam is formed.

1. Fill a cocktail shaker with the cooled espresso, 4 ice cubes, and optionally sugar syrup.
2. Shake vigorously for 10–15 seconds.
3. Fill a 300–350 ml serving glass with fresh ice.
4. Pour 60 ml chilled Riso Scotti Barista Rice Drink into the glass, followed by the shaken espresso mixture.
5. Finish with the prepared cold foam and garnish with cocoa powder.

Recommended coffee profile
A medium-roast espresso blend with notes of chocolate, caramel, toasted grains and nuts complements the naturally subtle sweetness of Riso Scotti Barista Rice Drink, creating a balanced and refreshing iced cappuccino.

Recommended ratio
1 part espresso : 3 parts Riso Scotti Barista Rice Drink

This ratio delivers a creamy texture, stable foam and a well-defined coffee profile, while allowing the product’s barista performance to shine.

Hospitality serving note
This recipe has been developed to demonstrate the cold-foaming capabilities of Riso Scotti Barista Rice Drink while maintaining excellent consistency, visual appeal and ease of service during peak periods. The result is a refreshing iced cappuccino with a velvety foam layer, balanced coffee strength and a clean finish that appeals to both dairy-free consumers and traditional coffee drinkers.