Kiki's Latte.
It's more than just a drink; it's a little piece of AM Coffee Studio magic, bottled (or, rather, poured) for you to recreate at home.
Here at AM, nestled in the heart of Toronto, we're obsessed with pushing the boundaries of what coffee can be.
We want every sip to be an experience. Our Kiki's Latte?
It's a prime example, a swirling galaxy in a cup that's as delightful to look at as it is to drink.
Imagine this: a vibrant indigo base, crafted from the mesmerizing butterfly pea flower, layered with the rich, comforting embrace of our signature espresso blend and steamed oat milk.
It's floral, it's earthy, it's subtly sweet, and it's guaranteed to turn heads.
This isn't your everyday latte—it's a conversation starter, a mood booster, and a testament to the fact that coffee can be both beautiful and deeply satisfying.
Forget the boring beige; let's dive into a world of color and flavor.
We'll guide you through every step, from brewing the perfect espresso shot to creating your own butterfly pea flower infusion.
We promise, it's easier than you think, and the results? Well, they're simply stunning.
Whether you're a seasoned barista or a curious coffee novice, Kiki's Latte is your ticket to unlocking a whole new level of coffee artistry.
And trust us, once you've experienced the magic of the butterfly pea, you'll never look at a latte the same way again.
So, grab your favorite mug, and let's get brewing!
Not in the mood to brew?
Order at AM Coffee StudioTotal Time
30m
Bring the water to a simmer in a saucepan. Add the butterfly pea flowers and let them steep for 5-7 minutes, until the water turns a deep indigo color. The aroma should be subtly floral and earthy.
Strain the butterfly pea flower infusion through a fine-mesh sieve to remove the flowers. Return the infused water to the saucepan. Add the sugar and stir over medium heat until the sugar is completely dissolved. Simmer for 1-2 minutes to thicken slightly.
Remove from heat and let the syrup cool completely. Transfer to a clean glass bottle or jar and store in the refrigerator for up to 2 weeks. The color may fade slightly over time, but the flavor will remain.
Let's start with the heart of the latte: the espresso. Grind 18g of your favorite medium-dark roast beans. Aim for a double shot, extracting around 36g of espresso in 25-30 seconds. Watch that beautiful cremacremaThe golden-brown foam that settles on top of a shot of espresso. form! We're looking for a rich, reddish-brown color with fine tiger striping. The aroma should be intense, with notes of chocolate and roasted nuts.
"A consistent tamp is key for even extraction. Practice makes perfect!"
Now for the milk. Pour 240ml of barista-blend oat milk into your milk pitcher. PurgePurgeReleasing a burst of steam to clear the wand of any condensation or residue. the steam wand, then submerge it just below the surface of the milk. Introduce air to create a velvety microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel., stretching the milk until the pitcher feels warm to the touch (around 60-65°C). Gently swirl the milk to incorporate the foam and break any large bubbles. We want a silky, paint-like texture – no big, foamy bubbles allowed!
"Angle the steam wand slightly to create a whirlpool effect for even milk texture."
Pour the Butterfly Pea Flower Syrup into your mug. Gently pour the steamed oat milk over the syrup, holding back the foam with a spoon. Then, slowly pour the espresso shot over the milk, letting it cascade and mingle with the blue hue. Finally, spoon the remaining foam on top, creating a beautiful contrast of colors. Serve immediately and enjoy!
Perfect for hot summer days when you need a refreshing caffeine kick!
A more floral twist on our classic. It adds an even more fragrant profile.
1For the best flavor, use freshly roasted espresso beans within 2 weeks of roasting.
2If you don't have an espresso machine, you can use a Moka pot or Aeropress to make a concentrated coffee.
3Experiment with different types of milk! Almond milk, soy milk, or even coconut milk can be delicious substitutes for oat milk.
1Don't overheat the milk! Overheated milk will result in a thin, watery foam.
2Don't over-extract the espresso. Over-extraction can lead to a bitter, unpleasant taste.
The Kiki's Latte was originally created as a limited-time summer special and named for our friend Kiki who loves the blend of floral and earthy notes. It was so popular we had to bring it back permanently!
Butterfly pea flowers are naturally pH-sensitive! Adding a squeeze of lemon juice to the latte will cause the color to shift from indigo to a vibrant purple or pink.
This recipe captures the essence of AM Coffee Studio in Toronto. Authenticity isn't just about ingredients; it's about place.
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