u/GearEarly4411

I'm trying to recreate a drink I had in Bangkok, where the espresso sat on top of the milk. Specifically the Dirty Honeycomb from Someday in Copenhagen.The milk was almost frozen, almost like a slushy. I'm not sure if that's critical to the effect, but I can't seem get it to the right consistency. In theory, I could freeze it then wait until it thaws to the perfect consistency, but there must be a better way if they're making these to order all day.

The milk also tasted very rich, almost buttery, so my guess is there may be cream involved?

Any advice how to make these and create the separation between milk and coffee?