Hey, drink lovers!

A coconut milk "latte" is what best describes this coffee, but in my town, it'd be just coffee with coconut milk. This I particularly love when coconut milk is freshly made; the rest of the days, I'd probably have plain black coffee without any sugar or sweeteners 🙃

The word latte came to my personal encyclopedia with the arrival of the Nescafe machines. I remember with nostalgia those days when I used to like that coffee and when I could actually tolerate it. Over time, my lactose tolerance has decreased considerably. But I digress...

I've heard some people say they don't like coconut milk; I used to say the same thing before I tried homemade. I don't like canned coconut milk, at least I don't like any of the ones I've had the opportunity to try, and coconut cream, no way. It's just not for me. But homemade, freshly made coconut milk, oh, I really like that one.

Add some freshly made hot coconut milk to your morning coffee, ideally to an espresso, and you might change your mind about coconut milk latte if you have never tried it this way.

In my particular case, not only it is healthier--because of my lactose intolerance--but it's also a comfort drink because the natural coconut flavor is something traditional in my town, something that will always take us to a flavorful, aromatic, and soothing past, and even more so if, as I've done today, it's combined with cane honey.

Arepas y café con leche, arepas and latte for a Venezuelan like me is a favorite breakfast. Now with this option of coconut milk latte, I don't have to miss my favorite breakfast 😁

INGREDIENTS

Coconut milk

800 gr coconut flesh from dry coconuts
the water of the coconuts (add some extra water if needed)
pinch of salt

I used 3 small coconuts to make 1 liter of milk.

Coffee

coffee beans to produce about 35-40 gr of coffee powder
350 ml water

I used Amanecer coffee beans, which are medium roast.

Cane Honey

a 750 gr piloncillo
1 cup water

You may want to add more water. I like the honey to be thick enough so it won't change much the consistency of drinks or other preparations. Besides, the less water you add, the less space it will take up in your fridge.

THE PROCESS

HOMEMADE COCONUT MILK

First, I make the coconut milk because it takes work. I burn the coconuts directly on the stove fire until I hear them crackle as their shells crack open.

Then I get in touch with my inner wild self and bang them against each other to remove their shells.

Then I wash the coconut flesh and chop it into pieces small enough that my blender won't suffer.

I use my yogurt bag to squeeze the milk from the processed coconut.

At this point, there's only one step left: cooking the milk. This I do to make sure it will last up to a week in my fridge.

Finally, I add salt and cook the milk for 5-6 minutes, over medium heat, stirring constantly, without letting it boil.

HOMEMADE CANE HONEY

You can make 800 ml to 1 liter of cane honey by simply melting a piloncillo in water and letting it cook until it reaches the consistency you desire.

Some people prefer to grate the piloncillo. I cut it into pieces.

Then I strain it and let it cool (to avoid vacuum) before closing the glass jar where I keep it in the fridge.

Now that I have enough cane honey for a couple of weeks, let's make that coffee 😋

HOMEMADE COFFEE

Goodness, I love coffee!

Most of the time I have my coffee black, but today I'm making one of my favorite #amazingdrinks with it.

Let's grind some coffee beans. Today, I'm using Amanecer, which is a national brand.

I grind the beans in my little electric coffee grinder. It was a gift from my eldest sister. It's been doing the job for quite some time.

After I get the powder, I put the desired amount in the funnel of my moka pot. I'm using the one for 4 cups--supposedly, hehe--. This is the one that I regularly pick for two coffees.

I have filled the chamber with water up to below the valve, about 350 ml. I tap the funnel to compact the coffee a little so I can see if I put enough. You know, I do this on a daily basis and, like many, by eye, but I know I should have put about 40 grams of coffee maximum.

Once I put the water and coffee in the moka pot, I screw it up and put it on the stove.

You know, every moka pot behaves the way it wants 🙃 Regarding this one, if you want the coffee to be tasty, full-bodied and round on the palate, you simply put it on maximum heat with the lid up.