Dukkah & Blood Orange Latte

January  6, 2023
1 Ratings
Photo by Food52
  • Prep time 5 minutes
  • Serves 1
Author Notes

The coffee culture in New York City is as complex as its people. From the bodega and corner store “regular” (drip coffee with cold whole milk and two heaping spoonfuls of white sugar) to the cortados and single origin pour-overs of third wave cafés, there’s no one coffee drink that truly represents New Yorkers’ collective caffeine obsession. Unlike the cafés of Milan, Paris, and Seattle—which can be more single note—the only rule is that there aren’t any. As a loving nod to the Middle Eastern corner store owners who caffeinated me throughout my high school days in Midtown, I decided to pair dukkah—an Egyptian condiment consisting of herbs, spices, and nuts—with seasonal blood orange, espresso, and milk. The nuts in the dukkah play beautifully with the chocolate and nutty undertones of the espresso, while the fennel and other herbs lend a complimentary contrast to the complex sweetness of the blood orange. Rounded out with milk, hot or iced, this blood orange dukkah latte is surprising as much as it is comforting. —César Pérez

What You'll Need
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Dukkah & Blood Orange Latte
  • Blood Orange Syrup
  • 2 blood oranges, zested and juiced (about ½ cup)
  • 1/2 cup water
  • 1 cup granulated sugar
  • 2 tablespoons dukkah, toasted and coarsely ground
  • Latte
  • 2 ounces blood orange syrup
  • 1 double shot espresso
  • milk of your choice, to taste
  1. Make the blood orange syrup: In a small saucepan, bring blood orange juice, zest, water, sugar, and coarsely ground dukkah up to a boil and reduce to a simmer. Stir occasionally until reduced by half; about 15 minutes. Remove from heat and set aside to cool. Store in an airtight container in the refrigerator for up to 2 weeks.
  2. Make a hot latte:To your favorite mug, add 2 ounces or more of blood orange dukkah syrup. Pull a double shot of espresso directly into the mug with syrup and stir to combine. Steam milk of your choice to your desired temperature—I stop just shy of the pitcher getting too hot to hold which is around 140°F. Slowly pour hot milk into syrup and espresso being sure to top with microfoam. Top with more dukkah.
  3. Make an iced latte: Dip the rim of a tall glass into syrup and roll into a small bowl of dukkah ensuring a good amount of the mixture sticks to the glass. Add ice, 2 ounces or more of syrup, milk of your choice, and top with the espresso.

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