Teresa's Recipes
Tuscan Olive Oil Latte
Embark on a delightful culinary journey to Italy with our Tuscan Olive Oil Latte. This unique beverage marries the robust flavor of espresso with the silky texture of olive oil. A touch of honey provides a hint of sweetness, while a dash of cinnamon adds a spicy warmth. The result is a rich, aromatic latte that's sure to invigorate your senses and transport you to the charming Tuscan countryside.
Ingredients
- 1 shot Espresso
- 1 cup Whole Milk
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Honey
- 1/2 teaspoon, plus extra for sprinkling Cinnamon
Dietary Notes
- Servings: 1
- Dish Type: Beverage
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Calories: 200
- Fat: 10g
- Carbs: 20g
- Protein: 6g
- Sodium: 100mg
- Sugar: 12g
Instructions
- Brew a shot of espresso using your preferred method.
- In a small saucepan, heat the milk over medium heat until hot but not boiling. Be sure to stir occasionally to prevent the milk from scorching.
- While the milk is heating, blend together the extra virgin olive oil, honey, and 1/2 teaspoon of cinnamon in a blender until well combined and frothy.
- Pour the freshly brewed espresso into a large mug.
- Slowly pour the frothy olive oil mixture into the mug over the espresso, using a spoon to hold back the foam. The goal is to create a layered effect with the espresso at the bottom and the frothy mixture on top.
- Gently stir the latte to combine the layers just before drinking.
- Top with a sprinkle of cinnamon for an extra burst of flavor.
- Serve immediately while hot and enjoy!
Tips
- For a vegan version, replace the whole milk with a non-dairy milk of your choice.
- For a stronger olive oil flavor, use an olive oil with a robust flavor profile.
- To ensure a frothy top, make sure your milk is very hot before blending with the olive oil mixture.