Mesquite Latte Recipe

Inspired by Tumerico

Time9m

Serves1

Mesquite bean flour, coconut oil, cinnamon, choice of milk, espresso.

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Ingredients

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1
Brew espresso
Brew a single shot of espresso (about 30 ml) using your preferred method. Keep hot.
2
Warm milk and melt coconut oil
In a small saucepan over low heat, warm the milk with the coconut oil until the oil is melted and the milk is steaming, not boiling.
3
Make mesquite slurry
Whisk the mesquite bean flour with about 2 tbs of warm milk to form a smooth slurry.
4
Combine slurry with milk
Whisk the slurry into the remaining warm milk until fully combined and smooth.
5
Add cinnamon
Stir in the ground cinnamon and whisk to distribute evenly.
6
Assemble latte
Pour the espresso into a mug, then slowly add the mesquite-cinnamon milk mixture, whisking to combine. The latte should be creamy with a light foam.
7
Serve
Taste and adjust with a pinch more cinnamon if desired. Serve immediately.