Warm, creamy, frothy, and just slightly sweet, they satisfy all of my carb-y needs, and add a little pep to my step. Figs rich colour, texture, and flavour signifies the change from lighter days to heavier ones. Spring is a season that inspires the revival of many different foods.
Almond Milk Latte
What We'll Need:
For the Lattes (makes 2)
2-4 shots espresso or extra strong coffee
2 cups milk (not skim) or almond milk
Cinnamon for sprinkling
For the Syrup (makes enough for 4 lattes)
½ cup sliced dried figs (I used kalamata, but you can use whichever kind you like)
¼ tsp (about 10) black peppercorns
1 cup water
¼ cup organic honey
Like it boozy? (makes 1)
1 tsp cointreau, or more to taste
1 tsp amaretto, or more to taste
How to make:
Syrup
Place the figs, water, honey, and peppercorns in a small saucepot and bring to a boil. Turn the heat down to medium low immediately and allow to simmer gently until the liquid reduces by half and become syrupy.
Strain the fig syrup through a sieve doubly lined with cheesecloth. You may have to squeeze the figs to release all of their juice.
Lattes (makes 2)
If you don't have a fancy milk frother (which for the record, I don't, but would really like!), gently heat the milk up on the stovetop in a pot over medium heat. Use a whisk, or one of these, constantly as the milk heats up to create the desired level of frothiness. This will not be the same experience as if you had a real-deal frother, which creates a creaminess from the micro bubbles, but it will still make for an enjoyable home latte. If you're using almond milk, only some brands work well enough and homemade doesn't tend to work very well at all.
Stir 1 tbsp of syrup into the espresso and pour over the milk, topping with the froth. Sprinkle with cinnamon and serve immediately.
If you're cocktaling it up, stir the cointreau and amaretto into the espresso and syrup mixture before adding the milk. Finish in the same way and serve immediately.