Hayden's Cinnamon Coconut Latte Recipe
We’re digging the coconut oil trend here at Seattle Coffee Gear. We’re trendy. We previously whipped up a delicious coconut oil recipe with butter that made one creamy creation, but this time, we’re leaving the butter at home. Hayden sent us in this recipe for a Cinnamon Coconut Latte and we’re more than excited—but not as much as Gail—to try it out!
We’re pulling out big guns—the Rocket R60v—to make our latte. If you haven’t been following us, we’re head over heels for the new R60v. It’s a high-end home espresso machine built to be on par with their commercial. We brewed Counter Culture’s Fast Forward for our espresso shots. This light bodied blend with sweet and nutty notes is a perfect match with the refreshing coconut flavor.
- Semi-automatic espresso machine
- Milk frothing pitcher
- 2 one-ounce shot glasses
- 10 ounce+ mug (similar to Gail's)
- 1 teaspoon of coconut oil
- 1/4 teaspoon cinnamon + a dash
- 20 grams of ground coffee (makes 2 ounces espresso)
- 8 ounces of 2% milk
- Prep your semi-automatic machine. Before brewing give your machine 30 minutes to warm up.
- Grind 20 grams of coffee into a double-shot portafilter. This makes 2 ounces of espresso. Lattes are generally made with 1-2 ounces of espresso per 8 ounces of milk or 1:3 ratio.
- Pour 8 ounces of milk and add one teaspoon of coconut oil and a quarter teaspoon of cinnamon.
- If you can steam and brew at the same time, we like to start the shot and then begin frothing the milk while it's extracting the coffee. If you can’t do both, first steam your coconut and milk mixture and then make your shot so it's at the hottest temperature.
- Add the 2 ounces of espresso to a 10-ounce glass and then pour the steamed milk on top. Try a little latte art while you’re at it!
- Add a dash of cinnamon to the top. Enjoy!
Thanks Hayden for the recipe! We’re thinking about putting it on ice for this warm weather we’re having in Seattle.
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