Cinnamon Date Latte

For the date syrup:

250 g pitted dates 

1 cinnamon stick 

2 cups water 

Simmer on low for 1-2 hours 

Strain everything through a cheesecloth or nut bag (In a pinch, you can blend and strain through a fine mesh strainer)  Return liquid to the pot and simmer on low until it reduces to a syrupy texture. This could take 40-60 minutes. When you can dip a spoon in and it coats the back it’s ready.

For the miso cold foam:

1/4 cup heavy whipping cream 

1 tsp date syrup

1/2 tsp white miso paste (if miso isn’t a pantry staple for you, you can sub a big pinch of sea salt)

Pinch of cinnamon 

Use an electric milk frother or a whisk to whip the everything together until it’s a foamy, thick consistency. 

Build your latte by mixing 2 shots of espresso and milk with 3 tbsp of date syrup before adding ice and topping with cold foam. You can skip the ice and have a hot latte by steaming the milk before adding your espresso.