Sweet Corn Latte with Corn Cream

Ingredients

• 1 cup Corn (fresh or canned)
• 0.25 cup Sugar (white sugar; add more for extra sweetness)
• 0.33 cup Water
• 3 tbsp Heavy cream
• 0.5 tbsp Milk (for the corn cream)
• 3 tbsp Corn purée (reserved from the prepared purée)
• Salt (a pinch)
• 2 oz Espresso (1 double shot)
• 0.75 tsp Brown sugar (range of 0.5-1 tsp)
• Ice (as needed)
• 100 ml Milk (for the latte base)
• Whipped cream (for garnish)
• Charred corn (for garnish)

Steps

1. 1

   In a blender, combine 1 cup of corn, 1/4 cup of sugar, and 1/3 cup of water.

2. 2

   Blend the mixture until smooth.

3. 3

   Pour the blended mixture into a pot and heat over medium heat, stirring constantly.

4. 4

   Once the mixture just begins to bubble, remove it from the heat.

5. 5

   Strain the purée through a fine-mesh sieve for a smoother texture (optional, but recommended). Let it cool completely or sit in the fridge overnight.

6. 6

   In a separate container, combine 3 tablespoons of heavy cream, 1/2 tablespoon of milk, 3 tablespoons of the prepared corn purée, and a pinch of salt.

7. 7

   Froth or whisk the cream mixture until thickened but still pourable to create the corn cream.

8. 8

   Prepare your espresso shot and stir in 1/2 to 1 teaspoon of brown sugar while the coffee is hot.

9. 9

   To assemble, add a spoonful of the remaining corn purée to the bottom of a glass if desired.

10. 10

    Fill the glass with ice.

11. 11

    Pour in approximately 100mL of milk.

12. 12

    Pour the prepared corn cream over the milk.

13. 13

    Slowly pour the brown sugar espresso over the top.

14. 14

    Garnish with whipped cream and charred corn bits if desired.

Notes

Straining the corn purée is optional depending on your preference for texture. The purée can be made ahead of time and stored in the fridge overnight.

Nutrition per serving

• drink
• latte
• coffee
• espresso
• corn
• iced coffee
• vegetarian