Restaurants›Poppy & Claro›The Claro Recipe

The Claro Recipe

Inspired by Poppy & Claro

Time8m

Serves1

espresso, toasted walnut, black walnut bitters, milk

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Ingredients

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Espresso base

2 shots Freshly pulled espresso2.03 tbsp (30 ml) Hot water (for warming cup / optional)

Walnut flavoring & bitters

1 1/3 tbsp (20 ml) Toasted walnut syrup3 dashes Black walnut bitters

Milk & finish

5/8 cup (150 ml) Whole milk (or milk of choice)1 tsp Toasted walnut pieces (garnish, finely chopped)1 1/3 tbsp (20 ml) Microfoam or milk foam (for pouring/finish)

Method

Preparation

Warm cup (optional)

If desired, rinse or warm the serving cup with hot water (about 30 ml). Discard water and preheat to keep the drink warm.

Pull espresso

Pull two fresh shots of espresso (approximately 60 ml total). Aim for a 25–30 second extraction to produce a rich crema. Set aside and keep hot.

Flavoring and milk

Add syrup and bitters

In the warmed serving cup, add 20 ml toasted walnut syrup. Add 3 dashes of black walnut bitters. Swirl gently to combine the syrup and bitters.

Steaming milk

Steam 150 ml whole milk to about 60–65°C (140–149°F), producing a velvety microfoam. Aim for a small amount (about 20 ml) of tight microfoam for topping. If you don’t have a steamer, heat milk on the stove to warm (do not boil) and whisk vigorously to create foam.

Combine espresso and flavor

Pour the 2 shots of hot espresso into the cup over the syrup/bitters mixture. Stir gently to fully incorporate the toasted walnut syrup and bitters into the espresso.

Finish with milk

Pour steamed milk into the espresso mixture, holding back the foam until the cup is nearly full, then spoon or pour approximately 20 ml of microfoam on top to create a smooth finish. If desired, do a simple latte art heart or free pour.

Garnish & serve

Sprinkle 1 tsp finely chopped toasted walnut pieces over the top of the foam for aroma and texture. Serve immediately while hot.