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This is a community recipe contributed by Natalie Tan.
Community recipes are not tested or verified by Difford’s Guide.
Published on 14th of May 2024
Serve in a Nick & Nora glass
| 30 ml | Bols Barrel Aged Genever |
| 15 ml | Galliano Espresso Coffee liqueur |
| 30 ml | Exprè Caffè Italiano (or freshly made hot Espresso Coffee) |
| 7.5 ml | Gula Melaka Syrup |
| 5 fresh | Kaffir lime leaf |
| 1 whole | Pandan Leaves |
| 650 ml | Coconut milk & cream (homemade) |
| 3⁄4 cupful | Powdered sugar (white sugar ground in mortar and pestle) |
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