Welcome to the world of cascara lattes! This innovative beverage combines the subtle, fruity notes of cascara with the creamy richness of steamed milk. Cascara, which means 'husk' in Spanish, is the dried fruit of the coffee cherry, typically discarded during coffee production. By using this often-overlooked part of the coffee plant, we're creating a sustainable and delicious drink that bridges the gap between coffee and tea.
Our cascara latte recipe showcases the unique flavor profile of cascara, which offers hints of cherry, hibiscus, and honey. The cascara is steeped like tea, creating a base that's then combined with velvety steamed milk and a touch of vanilla syrup for added sweetness. This drink is perfect for those looking to explore new flavors in the world of specialty coffee or for anyone seeking a lower-caffeine alternative to traditional espresso-based lattes.
Why You’ll Love This Recipe
Discover why the Cascara Latte will become your new favorite drink:
- Unique Flavor Profile: Experience the delightful fruity and floral notes of cascara, unlike any other coffee drink.
- Sustainability: Enjoy a beverage that utilizes a part of the coffee plant often discarded, contributing to more sustainable coffee production.
- Versatility: Easily customizable to be served hot or iced, making it perfect for any season.
- Lower Caffeine Option: Contains less caffeine than traditional coffee, ideal for those looking to reduce their caffeine intake without sacrificing flavor.
- Conversation Starter: Impress your friends with your knowledge of this innovative coffee-adjacent beverage.
Cascara Latte
Equipment
- French press or teapot
- Milk steamer or saucepan and whisk
- Large mugs or glasses
- Measuring spoons
- Spoon for foam
Ingredients
- 4 tablespoons cascara (dried coffee cherries)
- 2 cups hot water (200°F/93°C)
- 2 cups milk (dairy or plant-based)
- 2 tablespoons vanilla syrup
- Ice cubes (optional, for iced version)
Instructions
- In a French press or teapot, steep 4 tablespoons of cascara in 2 cups of hot water (200°F/93°C) for 4 minutes.
- While the cascara is steeping, steam 2 cups of milk until hot and frothy. If you don't have a steamer, heat the milk in a saucepan and use a whisk or frother to create foam.
- After 4 minutes, press down the plunger if using a French press, or strain the cascara if using a teapot.
- Divide the cascara brew between two large mugs or glasses, adding 1 tablespoon of vanilla syrup to each.
- Gently pour the steamed milk over the cascara, holding back the foam with a spoon.
- Top with the remaining milk foam.
- For an iced version, let the cascara brew cool, then serve over ice before adding the milk and syrup.
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