Source: CINNAMON COCONUT CREAM LATTE | Pick up Limes

Prep Time: 5 Mins
Cook Time: 10 mins
Servings-2

Ingredients

• ½ cup (120 mL) canned full-fat coconut milk*
• ¼ cup (48 g) coconut sugar
• ½ tsp ground cinnamon
• 1½ cups (360 mL) barista oat milk**
• ⅛ tsp pure vanilla extract (optional)
• ½ cup (120 mL) brewed espresso

Optional garnish

• foamed milk
• ground cinnamon

Directions

1. To a medium saucepan, add the coconut milk, coconut sugar, and cinnamon. Bring to a boil, then reduce to a simmer, cooking uncovered for 5 minutes. Stir often throughout to prevent it from burning.
2. Returning to the saucepan, you’ll see the coconut mixture will have thickened a bit into what resembles a caramel sauce. To this, add the oat milk and vanilla, and whisk to combine. Bring to a boil, then remove from the heat.
3. Brew the espresso into your desired cups. Two shots of espresso per cup were used, but feel free to add less if desired.
4. Pour the warm cinnamon coconut milk mixture overtop your espresso. Top with foamed milk or whipped cream and a sprinkle of cinnamon over the top if desired. Enjoy!

Notes

• * Recommended using a coconut milk can that has no emulsifier (such as guar gum) in the ingredient list as it was found this results in a more desirable consistency.
• ** Barista milk often has a higher proportion of fat and carbohydrates than other plant-based milk, which gives it a nice creamy mouthfeel. This is our preferred plant-based milk for lattes, but feel free to substitute it for any other plant-based milk you enjoy.