|Coconut Cream Chocolate Latte|
|Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy
Preparation Time: 8 minutes
- 1 cup whole milk
- 1 teaspoon coconut cream concentrate*
- 1/4 teaspoon vanilla extract
- 1/4 cup freshly brewed espresso
- 2 tablespoons chocolate chips
Place milk, coconut cream concentrate and vanilla in a small saucepan or milk frothing pitcher. Heat milk until scalding or almost scalding (do not simmer or boil!).
While milk is heating combine espresso and chocolate chips. Whisk to blend.
Remove milk from heat and froth with a milk frother or whisk until milk is nice and frothy. Pour over the espresso and give the drink a quick buzz with a milk frother stick or stir with a small spoon gently to blend.
*If desired omit coconut cream concentrate and use part homemade coconut milk* for the whole milk.
Recipe courtesy Sarah Shilhavy