Almond Latte
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup gluten free chicory ((118ml)brewed, strong (see notes))
- 2 tbsp maple syrup ((40g))
- 1 tsp almond extract ((4g))
- 2 cups almond milk ((475ml))
- ΒΌ cup almond milk ((63g))
Method
- Divide the brewed chicory into two mugs.
- Heat the almond milk on medium heat until it's hot (not boiling) and steaming.
- Stir in the almond extract and maple syrup.
- Immediately remove the saucepan from the stove and pour the milk into both mugs.
- To make the froth, use a whisk/electrical frother or transfer the 1/4 cup of milk into a blender until the milk is light and foamy.
- Distribute the froth over both mugs of latte.
- Serve immediately, while still hot.