Featured Recipe
Coconut Nutmeg Latte Twist
By Kate
"
A twist on the classic café au lait using reduced coconut milk and infused with cardamom and nutmeg. Slightly less sugar balances the drink. Espresso shots are shorter, resembling ristretto. Froth the coconut milk with an immersion blender or manual frother. Sprinkle fresh nutmeg and a pinch of ground cardamom over the foam. Creamy, aromatic, dairy-free, and gluten-free. Ready in about 15 minutes for six cups. Pairs well with spiced pecan scones but try ginger snaps or almond biscotti for contrast.
"
Prep:
4 min
Cook:
6 min
Total:
10 min
Serves:
6 servings
coconut
latte
vegan
espresso
Introduction
Coconut milk, nutmeg, espresso. Quick to make but complex in taste. Less sugar than usual to avoid cloying sweetness. A dash of ground cardamom adds warmth and subtle spice. Espresso is pulled ristretto-style for a shorter, richer shot. Frothing coconut milk creates a creamy cap without dairy. Six servings, about ten minutes total. Scones on the side? Maybe something spiced or nutty. No gluten, no dairy, no nuts in the drink itself. Vegan and allergy-friendly. A breakfast or mid-afternoon treat with deeper flavors than a simple café au lait. Sits between bitter coffee and creamy sweetness, spiced just right.
Ingredients
About the ingredients
Use reduced-fat coconut milk to keep the drink light, but still creamy enough to foam. Coconut sugar adds a caramel-type sweetness, milder than white sugar, balancing the coffee’s bitterness. Traditional espresso shots replaced by ristretto, making the flavor more concentrated without extra volume. Fresh nutmeg grated at the end keeps aroma popping. Cardamom powder small pinch is optional but recommended — adds a hint of floral spice and complexity. Avoid pre-ground nutmeg for better flavor. Adjust sweetness to taste; start lower and add after tasting. Six espresso shots measured to give a balanced coffee-to-milk ratio suitable for those who prefer less intense milkiness.
Method
Technique Tips
Heat the coconut milk slowly, watch it carefully so it doesn’t scorch. Stir sugar until completely dissolved — graininess ruins texture. Froth the milk after heating, never before, to ensure foam forms well. Ristretto espresso shots have less water; if using a standard espresso machine, shorten the pull by a few seconds. Spoon froth onto coffee gently to keep separation. Nutmeg and cardamom dusted last, immediately before serving, keeps aroma fresh and avoids sogginess. Take care not to overheat coffee during assembly; serve immediately as the froth and temperature deteriorate quickly. Suggested pairing includes spiced baked goods with contrasting textures to complement the drink’s spice and creaminess.
Chef's Notes
- 💡 Use reduced-fat coconut milk. Keeps drink light. Still creamy. Froth carefully. Heat slowly to avoid burning. Liquid should be warm but not boiling.
- 💡 Coconut sugar is key. Milder than white sugar. Balances espresso's bitterness. Adjust sweetness based on taste. Start less then add more. Control sweetness.
- 💡 Frothing technique is important. Always froth after heating milk. Creates best foam. Use manual frother or immersion blender. Ensure thick froth for top.
- 💡 Ristretto shots are recommended. Pull them shorter. Packs more flavor in less volume. If using regular espresso machine, adjust timing when pulling.
- 💡 Grate fresh nutmeg at end. Dried nutmeg lacks aroma and flavor. Light pinch of ground cardamom adds spice. It’s optional but highly recommended.
