Cafe Noir – Andrea Allen
The recipe was developed by Andrea Allen, Onyx Coffee Lab co-founder, 2020 U.S. Barista Champion, and 2021 World Barista Championship runner-up.
Ingredients
- 1 oz Espresso (Onyx Monarch or another medium+ blend)
- 2 dashes angostura bitters
- 3⁄4 oz Date Sauce
- 2 drops 25% Saline Solution
- 1⁄4oz + 1⁄2 oz caramel syrup
- 2 oz Pacific Oat Milk
- 1 oz NA Rum (Ritual Zero Proof)
- 1 dash Bitters for Garnish
- Date Sauce
- 85 g pitted dates
- 145 g hot water
- 40 g honey
Instructions
Step 1
Make the date sauce. Soak 85g pitted dates in 85g hot water, let sit for 10-15 minutes. Add to blender along with remaining 60g hot water and 40g honey. Blend until smooth. Use a strainer to strain out any remaining date skin / chunks. Store in fridge until ready to use.Step 2
Pull shot of espresso.Step 3
Into a cup add: 1oz espresso, 2 drops saline solution, 3⁄4 oz Date Sauce, and 1⁄4 oz Caramel Syrup.Step 4
Use a handheld frother to combine ingredients fully for 20-25 seconds until espresso mixture has bubbles and microfoam texture.Step 5
Into a small milk pitcher, add 2oz Pacific Oat Milk, 1oz NA Rum, and 1⁄2 oz Caramel Syrup. Steam together until warm.Step 6
Add steamed milk into coupe glassStep 7
Slowly pour espresso espresso mixture into the center of the milkStep 8
As a garnish, use a dropper to drop bitters into a circle, pull through to create small hearts. Serve!
