Latte with sugar cream coulis
Prep Time
Cooking Mode
150 mL (⅔ cup) cup milk
250 mL (1 cup) cup 35% M. F. whipping cream
60 mL (¼ cup) cup Laura Secord Sugar Cream Coulis
1 shot freshly brewed espresso coffee
150 mL (⅔ cup) cup milk
250 mL (1 cup) cup 35% M. F. whipping cream
60 mL (¼ cup) cup Laura Secord Sugar Cream Coulis
1 shot freshly brewed espresso coffee
Directions
1This recipe is courtesy of Laura Secord.
2Heat milk in microwave or using a milk frother.
3In a bowl, combine cold whipping cream and sugar cream coulis.
4Whip with an electric mixer on high speed for about 1 minute, or until obtaining desired consistency.
5Pour espresso into a large cup and add warm milk. Using a spoon or piping bag, top with whipped cream and add a generous drizzle of coulis.
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Personal Note
Personal Note