Cempedak Spice Latte
How to make a cempedak spice latte! Try this tropical twist on the traditional pumpkin spice latte. It's a tropical fruit lovers dream!
Servings 2 people
Calories 490kcal
Equipment
- 1 Blender
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.
Video
Nutrition
Calories: 490kcal | Carbohydrates: 95g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 177mg | Potassium: 1158mg | Fiber: 5g | Sugar: 78g | Vitamin A: 761IU | Vitamin C: 27mg | Calcium: 500mg | Iron: 2mg