@littlejoycoffee
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@littlejoycoffee Day 6 of trying new drinks for the fall menu: sweet corn latte Sweet corn puree recipe: 1 1/2 cup canned sweet corn 3/4 cup turbinado sugar 1/2 cup water (from the can of corn) Bring corn, sugar, and water to a simmer. Five minutes is more than enough. We’re just dissolving the sugar and mingling flavors. Remove from heat and transfer to a blender. Blend until smooth. Strain and store in fridge up to a week Sweet corn cream top: In a tall glass add 20g corn puree, 80g heavy cream, 20g skim milk. Mix with an electric frother until you have soft peaks. Ps: it helps to tilt your container and position the frother in such a way that you form a whirlpool. Drink build: combine 40g sweet corn puree with 200g milk. Stir well. Add ice. Top with a double shot of espresso. Finish with a layer of sweet corn cream and garnish with bits of torched corn
