Yield: 1 serving | Per serving: 167 calories | 10g protein | 8.6g fat | 12g carbs
This is my take on a Healthier Low-Calorie Corn Latte. No more spending $10 on corn lattes in Los Angeles, and it's only 167 calories instead of 400 calories!! It's a refreshing yet creamy that’s both unique and deeply satisfying. 😊🌽☕
WHAT IS A CORN LATTE?
Corn Latte is a rich, creamy, and slightly sweet Korean café drink with comforting flavor of sweet corn into a heartwarming treat. Imagine the natural sweetness of golden corn blended with silky milk, creating a smooth, frothy delight with a subtle nuttiness. Some use touch of honey or condensed milk, while others sprinkle caramelized corn kernels on top for a delicious crunch. However for this recipe, we are using Splenda to make this sweet but without the extra calories.
INGREDIENTS
Corn: I used low sodium canned corn for this corn latte recipe. Make sure to drain out all of the juices from the can before making the corn milk.
Low fat milk: I Iike using Fairlife, but plant-based milk works great too.
Sweetener: I like to use Splenda, but you can any sweetener of choice - keep in mind the macros. Feel free to adjust the the amount of sweetener to your liking.
Salt: This helps bring out the sweetness.
Espresso shots: You can use any type of espresso of your choice.
Heavy whipping cream: Use regular heavy whipping cream instead of any low fat option. I find that the low fat options are harder to get that whipped consistency. This will be used to make your cream top. This is optional!
FREQUENTLY ASKED QUESTION
Instant coffee can be used instead.
A little bit, except atole has masa (corn flour). This corn latte recipe only uses actual corn.
Preferably, yes if you want a smooth creamy texture, but if you don't mind it, then you don't have to.
STEP-BY-STEP INSTRUCTIONS
STEP 1
In a blender, combine canned corn, milk, vanilla, salt, and 2 tablespoon Splenda. Note, don't use all of the milk just enough for the corn to be submerged.
STEP 2
Using a fine strainer, strain the sweet corn milk into another glass.
STEP 3
Add the remainder of your milk and stir until combined. This will be your corn milk base. Note, this base can make multiple cups of corn lattes.
STEP 4
Pour 160 g of your corn milk in a cup over ice.
STEP 5
Then, add in espresso shots.
STEP 6
In a separate container, whisk heavy whipping cream and 1 tablespoon Splenda together until frothy. Pour the cream on top of your corn latte. (optional)
And enjoy!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
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