Amaro Latte
I've shared my love for amaro several times already on LT. The herbal liqueur, with all its brands and subtypes, can add wonderful depth and spiciness to all kinds of drinks for very little money. There are also many cocktails with which you could spend weeks playing around with the character, just using different brands in the recipes. This is also the case with this exciting template, which I would therefore like to share on LT as a basic idea with examples rather than a fixed, precise recipe.
An absolute game changer for these cold days, and therefore I am very happy to have stumbled across it two weeks ago. Should be offered as a drink in every modern café, as well as a dessert drink in various bars with brand choice, if you were to ask me... Super easy to drink, not too sweet with the spice and milk, also having a certain complexity for a milk and hot drink, and of course the endless combination possibilities.
I've added a 4th & 5th to the ensemble below. On the one hand with the rather minty-eucalyptus-fresh Nardini and matching cherry, as well as with banana and Lucano, with the latter Angostura Amaro or, if necessary, Averna would also work.
In all recipes, add all ingredients to a small, tall pan (like the ones used for heating milk for your coffee), stir, heat up and froth the milk intensely (for example with a small, electric hand foamer). Pour into the drinking vessel of your choice (to be safe use ceramic or heat proof glass).
Recipes:
#1 Averna & Coffee Latte
- 45ml milk
- 30ml Averna amaro
- 7.5ml coffee liqueur
- 1 bsp honey syrup (2:1)
#2 Montenegro & Amaretto Latte
- 45ml milk
- 30ml Montenegro amaro
- 7.5ml amaretto
- 1 bsp honey syrup (2:1)
#3 Braulio & Cacao Latte
- 45ml milk
- 30ml Braulio amaro
- 7.5ml creme de cacao
- 1 bsp honey syrup (2:1)
Additional recipes by myself:
#4 Nardini & Cherry Latte
- 45ml milk
- 30ml Nardini amaro
- 7.5ml cherry syrup
- 1 bsp cherry liqueur
#5 Lucano & Banana Latte
- 45ml milk
- 20ml Lucano amaro
- 7.5ml banana liqueur (preferably Giffard Banane du Brésil)
- 1 bsp demerara syrup (1:1)
