Inspired by the Greek dessert Ekmek Kataifi — layers of syrup-soaked pastry, custard, and nuts — this latte takes the idea of creamy custard and honey-cinnamon flavors and brings them to your mug. It’s a cousin to baklava in flavor, but with that luxurious custard element that makes it unique. Try it with Brazil Medium or Pistachio Crème.
Why You’ll Love This Recipe
- Greek dessert inspiration — baklava flavors in a cozy mug.
- Homemade custard milk for a silky, café-style finish.
- Customizable with your favorite medium/dark roast.
- Textural finish from crunchy, aromatic pistachios.
Ingredients
For the Latte
- 2 Tbsp Honey Syrup (see below)
- 4 oz strong coffee or espresso (Brazil Medium is perfect; Pistachio Crème is delicious, too)
- 8 oz Custard Milk (see method below)
- Crushed pistachios, for garnish
For the Custard Milk
- 1 cup milk (dairy or barista-style plant milk)
- 2 Tbsp maple syrup or agave
- 1 egg
- Pinch of salt
- 1/8 tsp vanilla extract
For the Honey Syrup
- 3/4 cup sugar
- 1/4 cup water
- 2 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 tsp cinnamon or chai spice
Instructions
Make the Honey Syrup
- Combine all syrup ingredients in a small saucepan.
- Bring to a low boil, stirring until the sugar dissolves.
- Simmer 3–4 minutes. Remove from heat and cool.
- Refrigerate for up to 2 weeks.
Make the Custard Milk
- In a bowl, whisk the egg, salt, and vanilla. Set aside.
- In a small pan, heat milk and maple/agave just to a gentle simmer.
- Temper: slowly drizzle a little hot milk into the egg mixture while whisking constantly.
- Add the remaining milk gradually, whisking until smooth and slightly thickened.
- Froth in a mason jar (tight lid, shake carefully) or with a milk frother.
Assemble the Latte
- Add 2 Tbsp honey syrup to a warm mug.
- Pour in the brewed coffee/espresso; stir to combine.
- Top with frothed custard milk.
- Garnish with crushed pistachios. Serve hot.
Tips & Variations
- Iced version: Chill the honey syrup and custard milk; pour over ice and use cold brew.
- Nut-free: Skip pistachios or swap in toasted coconut flakes.
- Shortcut: Use a quality store-bought honey syrup; add a pinch of cinnamon for baklava vibes.
- Pairing: Serve with almond biscotti or buttery shortbread.
Food-safety note: Temper eggs slowly and avoid boiling the custard. If concerned, use pasteurized eggs.
FAQ
What is a Baklava Latte?
A baklava latte is a dessert-inspired coffee made with honey-cinnamon syrup, robust coffee, and creamy milk, often finished with pistachios — echoing flavors of traditional Greek desserts.
Is this drink based on baklava?
This recipe is actually inspired by Ekmek Kataifi, a Greek dessert made with syrup-soaked kataifi pastry, creamy custard, and pistachios. While it shares honey and nutty notes with baklava, the custard layer is what makes it unique — and perfect for turning into a latte.
Can I make this without eggs?
Yes. Skip the egg and simply froth sweetened milk with vanilla. It won’t be as rich but will still taste delicious.
What coffee works best?
Nutty, chocolate-leaning roasts like Brazil Medium or flavored options like Pistachio Crème pair beautifully with honey and spice.
How sweet is it?
It’s gently sweet, similar to a flavored latte. You can adjust the honey syrup to your taste.
