Welcome to a party in your mouth. This Blueberry Sweet Corn Latte is inspired by Blueberry Cornbread Cookies, offering a unique blend of sweet, fruity, and savory notes.
1. Prepare Salted Maple Espresso: Add 1 tablespoon maple syrup and a pinch of salt to your espresso cup. Pull 2 shots of espresso directly over the mixture, gently stirring as it's being pulled. Set aside.
2. Prepare Sweet Corn Milk: Combine 2 cups soy milk, 1 16oz can full fat coconut milk, 1/2 cup sugar, 1 teaspoon cinnamon, 1 pinch salt, and 2 corn rinds in a medium pot. Simmer on medium-low heat for 30 minutes, stirring occasionally. Once cooked, let the mixture cool completely, then strain out the corn rinds. This milk can be stored in the fridge for up to 5 days.
3. Prepare Blueberry Compote: In a pot, combine 1 pint washed strawberries, 1 pint washed blueberries, 1 cup water, 1/2 cup agave, and a pinch of salt. Bring the mixture to a boil. In a separate small bowl, whisk together 1 tablespoon cornstarch with 1/3 cup water to create a slurry. Add the cornstarch mixture to the boiling berries, then reduce heat and simmer for 10 minutes, stirring until slightly thickened. Blend the compote with an immersion blender or mash it to your desired consistency. Set aside to cool completely. This compote can be stored for up to 10 days.
4. To assemble the latte: Add 1/4 cup of the prepared berry compote to the bottom of your serving cup. Fill the cup with ice and sprinkle cinnamon to your preference. Fill the rest of the cup with your milk of preference, then add 1/4-1/2 cup of the sweet corn milk. Finally, top the drink with the prepared salted maple espresso and enjoy immediately.
