Honey & Cornbread Latte
Created for a dear friend of mine, inspired by her favorite ice cream flavor — Honey & Cornbread Cookies — from McConnell's Ice Creams. Definitely a more involved recipe, but fun to have as an occasional treat!
Ingredients
Base
- 1 shotEspresso
- 1/2 ozToasted Cornbread Syrup
Corn-Infused Oat Milk
- 1 ozFrozen Corn
- 3 1/2 ozOat Milk
Salted Honey Cloud
- 1 1/2 ozHeavy Cream
- 3/8 ozHoney
- a pinchSea Salt
Cornbread Crumble
- 1/2 ozCornbread Mix
- 7gButter
- 4gHoney
- 3gWater
Directions
Corn-Infused Oat Milk
- 1Simmer frozen corn in oat milk for 10 minutes.
- 2Strain and chill in fridge overnight
Cornbread Crumble
- 3Melt the butter, then stir it together with the cornbread mix, honey, and water.
- 4Microwave in 30 seconds intervals, stirring in between. The mixture should break up into smaller crumbles. Set aside.
Salted Honey Cloud
- 5Froth the heavy cream, honey, and sea salt together until thickened and smooth.
Base
- 6Add the toasted cornbread syrup to a small glass, then pull a shot of espresso directly over it so it dissolves as it pours, then stir to combine.
Assemble
- 7Fill your glass of choice with ice, then pour in the corn-infused oat milk.
- 8Pour in the espresso mixture.
- 9Top with the salted honey cloud and the cornbread crumble.
At a Glance
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Honey & Cornbread Latte
Base
- Espresso1 shot
- Toasted Cornbread Syrup1/2 oz
Corn-Infused Oat Milk
- Frozen Corn1 oz
- Oat Milk3 1/2 oz
Salted Honey Cloud
- Heavy Cream1 1/2 oz
- Honey3/8 oz
- Sea Salta pinch
Cornbread Crumble
- Cornbread Mix1/2 oz
- Butter7g
- Honey4g
- Water3g
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Toasted Cornbread Syrup
- Water2 oz
- Brown Sugar1 3/4 oz
- Cornbread Mix3/8 oz
- Unsalted Butter7g
- Sea Salta pinch
