When I worked at the espresso shop on The Island, my friend Nikole would often draw a weekly chalkboard scene, which then I’d come up with a drink special to match it. Between Nikole and I, we came up with what we dubbed ‘The Granola Bar Latte”. It paid homage to the hard, crunchy granola bars of our childhood. It ended up being very popular and was featured often. I started thinking about it last week, trying to remember what I put in it. I even polled some of my old co-workers on Facebook on what we used. Being that it has been nearly 10 years since I made one….yeah, my memory is slipping. But it came back and honestly? It was way freaking better this time.
I was making a number of latte syrups on Saturday afternoon and decided to try coconut. Then it occurred to me, why not use coconut palm sugar? Creamed coconut? Make the syrup rich, thick, indulgent and real. Remember my lecture on how many latte syrups have preservatives? A bottle of Torani Coconut Syrup contains:
Pure cane sugar, water, natural flavors, fractionated coconut oil, ester gum, citric acid, sodium benzoate and potassium sorbate (to preserve freshness)
Mine? 3 ingredients. All real. Nothing fake or unneeded. This is phenomenal latte syrup but also would be heavenly drizzled over fruit, oatmeal, pancakes…ummm…you get the idea.
Finely grate the creamed coconut using a box grater (I do a whole bar at a time, storing in an airtight glass jar in my pantry), then measure.
Add the coconut sugar, water and creamed coconut to a small saucepan. Bring to boil over medium-high, stirring until the sugar and coconut are melted. Take off the heat, let cool a bit, pour into a sterile glass jar. Cool fully, then store sealed in refrigerator. Do not use a pour spout as this syrup is thicker than most.
Shake before using, it will get thick in the refrigerator.
Makes about 1¼ cups syrup.
You will also need Almond Syrup, simple and quick to make. It keeps a very long time, so go ahead, make a string of flavors!
- ¾ cup granulated sugar, preferably organic
- ¾ cup water
- 1 tsp pure almond extract
Add the sugar and water to a small saucepan. Bring to boil over medium-high, cook until the sugar is dissolved. Remove from heat, pour into a glass measuring cup, add almond extract, stir in. Pour into a sterilized glass jar. Let cool, then seal. Store in refrigerator for up to 3 months.
Makes a shy cup.
Granola Bar Latte
- 1¼ cups Milk (non-dairy unsweetened or dairy)
- 1 Tbsp coconut syrup
- 1½ tsp almond syrup
- 1½ tsp honey or agave nectar
- Pinch ground cinnamon
- 2 shots espresso
Make sure your espresso machine is preheated properly, running hot water through the group head to warm up the portafilter, and heating one’s mug as well.
Steam milk to preferred temperature (I aim for 165° to 170°, I like it hot). Add syrup to warmed mug, mix with half of the hot milk. Pull 2 shots espresso, add to mug down the center, gently pour in the remaining milk and swirl foam on the top.
Serve and drink immediately.
On milk amount:
I prefer to use about 1¼ cups milk, once I add the espresso and syrup I have a tall drink. 1 cup will give you a very strong-tasting short latte, 1½ cups will give you closer to a Grande.
Makes 1 latte.