Iconic Biscuits in Drink Form

If you grew up in Australia, there’s a good chance you know the unmistakable combination of raspberry, coconut and sweet biscuit that makes an Iced VoVo. A nostalgic favourite since the 1960s, the classic biscuit pairs a buttery biscuit base with pink raspberry icing, coconut and a strip of raspberry jam.

Now, that iconic flavour is making its way beyond the biscuit pack. Here's how to make the special iced drinks from our Iced Vovo Collection.

The Iced Vovo Cold Foam Recipe

The secret to a premium iced drink is a velvety layer of cold foam floating on top. This recipe creates a rich, vanilla-kissed ube foam that elevates any beverage base.

Ingredients:

• 600ml cream

• 22ml raspberry syrup
  

• 22ml coconut syrup

• 45ml strawberry syrup

Method: Combine the ingredients and froth using a milk frother, blender, or automatic foam maker until thick and creamy. This technique follows the exact same standard operational method as traditional cold foams.

Two Ways to Serve Iced Vovo Drinks

Here are two ways to created Iced Vovo drinks using efficient, cafe-ready specifications.

1. Iced Vovo Coconut Cloud

• Step 1: Add 1 pump of raspberry syrup to the bottom of a 16oz iced cup or glass.

• Step 2: Fill the cup completely with ice.

• Step 3: Pour in coconut water until it sits just above the line.

• Step 4: Top the cup with a layer of the freshly prepared Iced Vovo cold foam, and a sprinkle of coconut on top.

2. Iced Vovo Matcha

• Step 1: Add 1 pump of raspberry syrup to the bottom of a 16oz iced cup or glass.

• Step 2: Fill the cup to the line with ice.

• Step 3: Add the preferred milk of choice until it reaches the line of the cup.

• Step 4: Pour in the prepared matcha mix.

• Step 5: Top the cup with a layer of the freshly prepared Iced Vovo cold foam, and a sprinkle of coconut on top.

We hope you love our takes on this nostalgic Aussie favourite!