second recipe
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
  • 1oz Espresso (Onyx Monarch or another medium+ blend)
  • 2dashes angostura bitters
  • 3⁄4 oz Date Sauce
  • 2drops 25% Saline Solution
  • 1⁄4oz + 1⁄2 oz caramel syrup
  • 2oz Pacific Oat Milk
  • 1oz NA Rum (Ritual Zero Proof)
  • 1dash Bitters for Garnish
Date Sauce
  • 85g pitted dates
  • 145g hot water
  • 40g honey
Instructions
  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.
  2. Pull shot of espresso.
  3. Into a cup add: 1oz espresso, 2 drops saline solution, 3⁄4 oz Date Sauce, and 1⁄4 oz Caramel Syrup.
  4. Use a handheld frother to combine ingredients fully for 20-25 seconds until espresso mixture has bubbles and microfoam texture.
  5. Into a small milk pitcher, add 2oz Pacific Oat Milk, 1oz NA Rum, and 1⁄2 oz Caramel Syrup. Steam together until warm.
  6. Add steamed milk into coupe glass
  7. Slowly pour espresso espresso mixture into the center of the milk
  8. As a garnish, use a dropper to drop bitters into a circle, pull through to create small hearts. Serve!