I don’t even know who I think I am these days.
Maybe a pretend barista?
Most of my coffee orders would make a real barista cringe: extra caramel, lots of mocha, and one pump of vanilla in absolutely everything I order—always. For real—always.
This obsession started at home with the Nutella lattes, which remain my all-time favorite. Those were the gateway. I’ve also long loved coffee ice cream and overly sweet coffee drinks, and the smell of coffee brewing hits me with nostalgia—my parents making coffee in the mornings before school. It’s a comforting scent.
When I say Eddie despises coffee, I don’t mean mildly dislikes it—he absolutely loathes it. He used to hope I’d give it up after my early failed attempts to like coffee. But then I learned to enjoy it. Then we had a baby who barely sleeps and suddenly I needed caffeine. I didn’t plan to become that person dependent on coffee, but here we are.
Eddie asks me not to brew coffee when he’s in the kitchen because he can’t stand the smell. On a recent vacation he nearly had a meltdown when my mom and I both got coffees and left him in the hot car. I think his hatred comes from years in corporate offices full of burnt coffee—the worst kind of coffee aroma. I get it; that smell is unbearable.
But coconut lattes? They’re a different story. Not made with only coconut milk—though you can use that—but with a homemade coconut syrup that adds a subtle tropical note. I didn’t include coconut in an older roundup of my favorite syrups, but now, after perfecting this recipe, it’s at the top of my list. Use it sparingly: one tablespoon can change your coffee into something almost like a boozy treat, so balance is key. You want a light coconut flavor with a hint of vanilla that complements the espresso.
Top the latte with steamed milk and foam, a sprinkle of coconut sugar, and toasted coconut. For extra decadence, try chocolate-covered coconut crisps. I’m calling this my winter coffee pick—you should try it too.
Homemade Coconut Lattes
Yield:
1 is easily multiplied
15 mins
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Ingredients
Coconut Syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut milk
- 1/4 cup water
- 1/2 teaspoon coconut extract
To make one coconut latte
- 1 shot espresso
- 1 to 2 tablespoons coconut syrup
- 4 to 6 ounces steamed milk with foam
- coconut sugar for sprinkling
- toasted coconut for topping
Instructions
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To make the coconut syrup, combine the water, coconut milk and coconut sugar in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a gentle boil. Turn off the heat and let it cool completely. Transfer to a jar and store in the refrigerator.
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To make the latte, brew one (or two) shots of espresso. Whisk in 1 to 2 tablespoons of the coconut syrup depending on how sweet and how coconut-forward you want the drink. Pour in steamed milk and top with foam, a sprinkle of coconut sugar, and toasted coconut.
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Honestly, this whole thing has been my biggest surprise.