Toasted Coconut Honey Latte
Make your own cozy drink at home with my simple and warming Toasted Coconut Honey Latte--perfect for any season!
Servings: 1 serving
Ingredients
TOASTED COCONUT MILK:
- 3 cups filtered water
- 1 cup organic coconut flakes, unsweetened
- ½ teaspoon vanilla extract
LATTE:
- 1 ½ cups toasted coconut milk
- ½ cup cold brew or espresso
- 2-3 Tbsps raw honey
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon
OPTIONAL TOPPINGS:
- Frothed milk
- Coconut flakes
- Raw honey, for drizzle
- Coconut whipped cream
Instructions
TO TOAST THE COCONUT FLAKES:
- In a medium non-stick (10-inch) skillet over medium-high heat, add the coconut flakes and stir until golden and toasted, about 3-4 minutes or so. Remove from heat. Let cool.
TO MAKE THE TOASTED COCONUT MILK:
- Add the cooled toasted coconut, water, and vanilla to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend.
- Once done, slowly strain (using a cheesecloth or nut bag) milk into a measuring cup or pitcher, squeezing the coconut 'pulp' to ensure that all milk is extracted.
TO MAKE THE LATTE:
- In a medium saucepan over medium-high heat, add the milk and bring to a boil for 1-2 minutes. Whisk in the coffee or espresso and reduce the heat to simmer before adding in the cinnamon, honey, and vanilla whisking everything together until combined.
ASSEMBLY:
- To serve, pour latte mixture in prepared mug(s) and top with frothed milk or Coconut whipped cream and sprinkle with coconut flakes and a drizzle of honey.
- Sip and enjoy!
Notes
- STORAGE (MILK): When properly stored in the refrigerator, coconut milk lasts for up to 1 week, at best. Usually, I like to consume my batch within the first 2-3 days.
- SERVING: To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
- SWEETENER: Instead of honey, you can use substitute with sweeteners like maple syrup, Agave, dates, or date syrup, if preferred.