Everyone knows what a pumpkin spiced latte is, but what about a cempedak spice latte? A simple, easy, and healthy recipe for a cempedak spiced latte.
Did you know that pumpkin spice latte season and cempedak season are at the same time of the year? Whilst American's are enjoying pumpkin spice season, South East Asia is abundant with this tropical fruit called cempedak! If you live in a tropical country then why not give this recipe a go!
Why You'll Love This Recipe
Cempedak is a very unique flavoured fruit that is naturally sweet with a mild pungent flavour. Those that love cempedak really love it! It is also naturally very creamy, which makes it perfect for creating a puree with. It is the ideal fruit to use for a spiced latte because of these unique properties.
This recipe is ideal for anyone looking to explore new flavors while also enjoying familiar latte comforts. The blend of cempedak with spices like ginger and cinnamon will surprise your taste buds in the best way possible!
How to Make Cempedak Spice Latte
Ingredients For the Cempedak Puree:
- 330 grams fresh cempedak flesh
- ⅓ cup condensed milk (oat or coconut condensed milk for dairy-free)
- ⅓ cup oat milk or water (to help with blending)
Ingredients For the Spiced Latte:
- 1 ½ cup oat milk or your choice of milk
- 2 tablespoon cempedak puree (add more for a stronger flavor)
- 2 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 teaspoon coconut sugar
- 2 espresso shots
- Coconut whipped cream (for topping)
- Ground cinnamon (for topping)
Instructions:
Prepare the Cempedak Puree:
- Remove the seeds from the cempedak flesh and place it in a blender.
- Add the condensed milk and ⅓ cup of oat milk or water. Blend until smooth, creating a thick puree. Set aside.
Heat the Milk:
- In a saucepan, gently heat the oat milk over medium heat until it begins to simmer.
- Add in the cempedak puree and coconut sugar and whisk until combined.
- Turn off the heat and add the vanilla extract, ground ginger and cinnamon. Stir until everything is well combined and lightly frothy.
Brew the Espresso:
- Prepare two shots of espresso using your coffee maker. If you don’t have an espresso machine, strong brewed coffee works as well.
Assemble the Latte:
- In a cup, pour the hot cempedak-spiced milk mixture over the espresso. Stir to combine.
Tips and Tricks for Perfecting Your Cempedak Spice Latte
- Use Fresh and Ripe Cempedak: For the best flavor, choose a ripe cempedak. The riper the fruit, the more fragrant and sweet your puree will be. You can even freeze cempedak if it’s in season and use it later.
- Blending Smoothness: When making the puree, blend the cempedak flesh with a small amount of milk or water to achieve a smooth consistency.
- Adjust Spice Levels: If you love the warmth of cinnamon or ginger, you can increase their amounts slightly for a more spiced flavor.
- Sweetness Control: The cempedak fruit itself is naturally sweet, but coconut sugar adds an extra layer of caramel-like flavor. Adjust the sugar to your preference.
- Foam Your Milk: Frothing your milk (especially oat milk) will add a luxurious, creamy texture to the latte, giving it that professional coffee shop feel.
Let's Make A Cempedak Spice Latte!
Discover your new favourite latte recipe with this cempedak spice latte!! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
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Cempedak Spice Latte
Ingredients
Cempedak Puree:
- 330 grams cempedak flesh seeds removed
- ⅓ cup condensed milk use oat or coconut for dairy free
- ⅓ cup milk or water to help with blending
Spiced Latte:
- 1½ cup oat milk or any milk of choice
- 2 tablespoon cempedak puree add more for a stronger flavor
- 2 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 teaspoon coconut sugar
- 2 espresso shots
For Topping:
- coconut whipped cream
- ground cinnamon
Instructions
Prepare the Cempedak Puree:
- Remove the seeds from the cempedak flesh and place it in a blender.
- Add the condensed milk and ⅓ cup of oat milk or water. Blend until smooth, creating a thick puree. Set aside.
Heat the Milk:
- In a saucepan, gently heat the oat milk over medium heat until it begins to simmer.
- Add in the cempedak puree and coconut sugar and whisk until combined.
- Turn off the heat and add the vanilla extract, ground ginger and cinnamon. Stir until everything is well combined and lightly frothy.
Brew the Espresso:
- Prepare two shots of espresso using your coffee maker. If you don’t have an espresso machine, strong brewed coffee works as well.
Assemble the Latte:
- In a cup, pour the hot cempedak-spiced milk mixture over the espresso. Stir to combine.
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