Drink · Backroad Bourbon
The backroad coconut latte
Coconut milk, coconut nectar, and a coffee that already tastes of vanilla and oak.
Backroad Bourbon is already carrying caramel, oak and vanilla. Coconut takes all three somewhere warmer.
What you need
- 2 shots Western Tamp Backroad Bourbon, brewed strong
- 30ml coconut blossom nectar (or dark brown simple syrup)
- 180ml coconut milk, the creamy drinking kind
- 1 dash vanilla extract
- A pinch of toasted coconut flakes, to garnish
- Optional: a small spoon of coconut oil, for body
The roast for this Backroad Bourbon From £11.95 How to make it
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Brew and sweeten
Pull the shots and stir the coconut nectar and vanilla into the hot coffee until fully dissolved.
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Steam the coconut milk
Heat and froth until rich and glossy. Coconut milk foams differently to dairy — it goes silkier rather than stiffer, so stop before you would normally stop.
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Build the glass
Sweetened coffee into a latte glass first.
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Pour and garnish
Pour the coconut milk in slowly to keep a defined layer, then scatter the toasted flakes over the top.
Why it works
Coconut is naturally high in fat, and fat is what carries aromatic compounds to your nose. It makes the oak and vanilla already present in a medium-dark roast noticeably louder rather than covering them up.
Worth knowing
- Toast the coconut flakes dry in a pan for a minute first — untoasted they taste of very little.
- The coconut oil is optional but it is what makes it feel expensive.
The recipe card
Save it, print it, take it to the kitchen.
Everything on this card is written out above as well, so you don’t have to squint at a picture to cook from it.
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