Imported from Instagram

Cornbread Latte with Blueberry Cold Foam

Name: Cornbread Latte with Blueberry Cold Foam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 can canned corn, including liquid (Use the entire can; can size not specified.); 0.5 cup brown sugar; 0.5 cup white sugar; salt (Pinch); 0.333 cup water; 1 tsp maple syrup; 1 tsp vanilla (Vanilla type not specified.); 2 tsp blueberry jam; 4 tbsp heavy cream; 1 tbsp milk

Recipe by Rachel @eatsbyrachel · Instagram

Imported by Blak Rabbit on SeeMeCook

A fall-inspired latte flavored with homemade corn syrup and topped with bright, creamy blueberry cold foam. The post gives recipes for the syrup and foam, but does not specify the coffee, latte assembly, or cornbread-crumb topping amounts or method.

1 servings20 minAmerican

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Ingredients

1 can canned corn, including liquid (Use the entire can; can size not specified.)
0.5 cup brown sugar
0.5 cup white sugar
salt (Pinch)
0.333 cup water
1 tsp maple syrup
1 tsp vanilla (Vanilla type not specified.)
2 tsp blueberry jam
4 tbsp heavy cream
1 tbsp milk

Steps

1
Put the entire can of corn, including its liquid, into a blender. Blend until smooth.
2
Strain the blended corn and reserve the liquid; discard or set aside the corn pulp.
3
Add the brown sugar, white sugar, salt, and water to the reserved liquid.
4
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5
Remove the syrup from the heat. Stir in the maple syrup and vanilla.
6
Blend the blueberry jam, heavy cream, and milk together until smooth and frothy.

Notes

The caption provides instructions for the cornbread syrup and blueberry cold foam only. The transcript mentions topping the latte with actual cornbread crumbs, but gives no amount or method; it also does not specify coffee, espresso, milk for the latte, or how to assemble the drink. The can size is unspecified.