Soursop and coconut is a classic Caribbean pairing, and it makes a lovely dairy-free latte. The soursop tea has a soft, creamy tropical character that takes to coconut milk naturally, so you get a warm, fruity, plant-based cup with no Coffee in sight. Brew the tea strong, since it has to stand up to the coconut milk, and froth the milk for a proper foamy cap.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Soursop Coconut Latte recipe. Canonical: https://teas.co.uk/recipes/cocktails/soursop-coconut-latte/
A good slow-morning alternative for anyone who does not drink coffee.
You'll need
- 2 Dalgety Pure Soursop tea bags
- 100ml freshly drawn water, brought to a true rolling boil
- 200ml barista-style coconut milk, well shaken
- 1 tablespoon of toasted desiccated coconut, for the foam dust
- 1 short cinnamon stick (about 4cm), for the rim
- 1 warmed 350ml glass cup
- 1 small heatproof jug
- 1 small saucepan
- 1 small handheld milk frother
Method
- Warm a glass with hot water, then pour it away.
- Drop the soursop bags into a heatproof jug, pour over the 100ml of just-boiled water, cover and steep for five minutes; two bags in this little water makes a strong base that survives the milk.
- Lift the bags out without pressing.
- Meanwhile, warm the coconut milk gently to around 65C, not above; plant milks turn bitter if they get too hot.
- Froth the warm coconut milk with a handheld frother for about fifteen seconds, into a thick foam.
- Pour the strong soursop tea into the warmed glass.
- Pour the frothed coconut milk slowly over the back of a spoon, layering the foam on top.
- Dust with toasted desiccated coconut and lay a cinnamon stick across the rim to stir with.
- Tip: keep plant milks under 70C; hotter and they split or turn bitter instead of frothing smoothly.
Want the background, not just the brew?
Brewed with: Dalgety Pure Soursop, 18 Tea Bags 40g
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