Easy Chestnut Latte With Turbinado Sugar
We’re using genuine chestnut spread and the deep flavor of Turbinado sugar for this rich latte!
Ingredients
- 20 oz of strong espresso either made fresh, using instant espresso, or leftover prepared coffee
- 2 T of chestnut cream spread or chestnut puree
- ½ c heavy whipping cream
Topping:
- 1 T finely chopped pecans or walnuts
- 1 T Turbinado sugar
- 1 graham cracker sheet crushed into crumbs
Instructions
- Prepare and heat your espresso until it’s very hot but not boiling.
- In two large mugs, place 1 T of chestnut cream or spread in each mug.
- In a separate bowl, place graham cracker crumbs, finely chopped pecans and Turbinado sugar. Mix. If large pieces remain, remove from the bowl and crush with a mortar and pestle, or spin through a coffee grinder, pulsing once or twice. Set aside.
- If you have a hot milk frother, add your heavy whipping cream but don’t overfill it. Froth the heavy whipping cream. Set aside. If you don’t have a frother, beat the whipping cream with a whisk until it reaches a soft peak.
- Assemble: Pour the hot espresso into large mug, and incorporate the chestnut cream into the hot coffee, stirring up from the bottom.
- Add half the frothed/whisked cream, top with half of the topping.
- Repeat for the other mug. Taste and add sweetener or more Turbinado sugar as desired.
Tried this recipe?Let us know how it was!