Honey & Cornbread Latte
Served at a friend's wedding cafe popup, inspired by a favorite ice cream flavor from @mcconnellsicecreams.
Ingredients
Base
- 1 tspInstant Espresso
- 1.41 ozWater
- 0.49 ozToasted Cornbread Syrup
- 3.53 ozCorn-Infused Oat Milk
Salted Honey Cloud
- 1.41 ozHeavy Cream
- 0.39 ozHoney
- a pinchSea Salt
Cornbread Crumble
- 0.53 ozCornbread Mix
- 0.25 ozMelted Butter
- 0.14 ozHoney
- 0.11 ozWater
Directions
Base
- 1Whisk the instant espresso with the water.
- 2Stir in the toasted cornbread syrup.
Salted Honey Cloud
- 3Froth the heavy cream, honey, and sea salt together until combined.
Cornbread Crumble
- 4Stir together the cornbread mix, melted butter, honey, and water. Microwave for 30–40 seconds, then stir to break it up and let it cool completely.
Assemble
- 5Pour the base over the corn-infused oat milk and ice.
- 6Top with the salted honey cloud and the cooled cornbread crumble.
At a Glance
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Honey & Cornbread Latte
Base
- Instant Espresso1 tsp
- Water1.41 oz
- Toasted Cornbread Syrup0.49 oz
- Corn-Infused Oat Milk3.53 oz
Salted Honey Cloud
- Heavy Cream1.41 oz
- Honey0.39 oz
- Sea Salta pinch
Cornbread Crumble
- Cornbread Mix0.53 oz
- Melted Butter0.25 oz
- Honey0.14 oz
- Water0.11 oz
Whisk espresso and top with salted honey cloud and cornbread crumble ~5min.
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Toasted Cornbread Syrup
- Water2.12 oz
- Brown Sugar1.76 oz
- Cornbread Mix0.39 oz
- Unsalted Butter0.25 oz
- Sea Salta pinch
Toast and simmer cornbread mix ~10min.
