AuthorHeather WallaceCategorycOffeeDifficultyBeginnerThis Polar Berry Latte is a luxurious brew of white chocolate, hazelnuts, and blackberries that's like being wrapped in a warm fuzzy blanket! I mean, is there anything better than being snuggled up on the couch in a fluffy blanket with a cup of coffee? Maybe a puppy or two on your lap and a good book???
With just the right amount of blackberries to give it a slightly fruity taste but not enough to overpower all the other flavors and the oat milk pairs perfectly with the white chocolate creating something that is one of the best lattes I've ever made...or had!
I can confirm that it was a hit with my husband as he sat there with his mug looking at it with a mad scientist look on his face with whipped cream on his lip lol! Give it a try this winter and see if it doesn't give you warm-fuzzy feelings! Or make you stare crazily into your cup lol!
A cocktail variation of this may be coming around the corner...we've already tried a few different liquor combinations that have been absolutely delicious! What liquor would you like to see in a Polar Berry cocktail combo??
In the bowl of a stand mixer fitted with a whisk attachment beat 1 cup of cold heavy whipping cream on low speed and slowly increase to medium speed until it starts to thicken.
Add 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla extract and continue to whip for about 7 Minutes or until you get firm peaks. When you take your whisk out of the cream the peaks in the cream should hold firmly but have slightly softened tips.
Set whipped cream aside, and make sure not to overmix!
In an 8-10-ounce mug stir together 1/4-ounce blackberry syrup (or the juice from crushed blackberries), 1/4-ounce hazelnut syrup, and 1/2-ounce white chocolate sauce (such as Torani), and 2 oz espresso (or 3 oz strong coffee).
Steam 6 ounces of barista blend oat milk (or any milk of choice). If you don't have a milk frother you can heat the milk for 45 seconds in the microwave, then froth slightly with a hand frother or whisk and pour it into the mug.
Spoon a dollop or two of the whipped cream on top and garnish with a drizzle of white chocolate, blackberries, and fresh mint.
Ingredients
Directions
In the bowl of a stand mixer fitted with a whisk attachment beat 1 cup of cold heavy whipping cream on low speed and slowly increase to medium speed until it starts to thicken.
Add 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla extract and continue to whip for about 7 Minutes or until you get firm peaks. When you take your whisk out of the cream the peaks in the cream should hold firmly but have slightly softened tips.
Set whipped cream aside, and make sure not to overmix!
In an 8-10-ounce mug stir together 1/4-ounce blackberry syrup (or the juice from crushed blackberries), 1/4-ounce hazelnut syrup, and 1/2-ounce white chocolate sauce (such as Torani), and 2 oz espresso (or 3 oz strong coffee).
Steam 6 ounces of barista blend oat milk (or any milk of choice). If you don't have a milk frother you can heat the milk for 45 seconds in the microwave, then froth slightly with a hand frother or whisk and pour it into the mug.
Spoon a dollop or two of the whipped cream on top and garnish with a drizzle of white chocolate, blackberries, and fresh mint.