- Strain the yuzu marmalade through a sieve to remove fruit pieces

- In a bowl, add the strained yuzu marmalade, runny cream and white sugar

- Whisk the mixture to aerate the cream. Don't overdo it: it needs to be soft and pourable, not firm and stiff.

- Place the ground coffee into a large paper or cloth filter

- Place the filter into a large container, and pour the water over the coffee grinds

- Gently stir the grounds inside the filter to ensure they are all saturated with water

- Tie up the filter paper or cloth to ensure wet coffee grinds remain enclosed

- Place the container in the fridge and let it steep for at least 10 hours, and up to 24 hours.

- Once it has steeped for long enough, grab a clean container and strain the steeped cold brew to remove any sediments

- Store in the fridge for up to 10 days

- Add one scoop of ice to a medium-size glass

- Add 90g of Ethiopian cold brew

- Stir in 2g of elderflower cordial

- Carefully pour or spoon 30g of the yuzu-infused cream on top, allowing it to float above the cold brew

- Garnish with a dried lemon slice.

- In a bowl, combine the hot water and white sugar, mix until the sugar is fully melted

- Stir in the Dutch cocoa powder, nutmeg, cinnamon and chilli powder & mix until combined

- Extract a double shot of Costa Rica Las Margaritas and put aside

- In your milk steaming jug, combine the espresso shot, coconut sugar, spicy chocolate syrup and oat milk

- Steam together, creating a silky microfoam texture

- Pour into a 250ml glass

- Finish it off with a sprinkle of nutmeg and a pinch of sea salt