Look book A/W 25
SALTED ‘EGG’ CUSTARD LATTE- Recipes
- Look book A/W 25
Ye olde Oatly
- Published
- Oct 20, 2025
- Trends
- Stout, Cream top, Layers, Temperature layering, Sweet evolution, Salted
- Skill level
- Serve
- Hot
The red lantern glows faintly through the fog as you approach the pub. Inside, you scan the dimly lit room, heart pounding from excitement. They’re already there, in the far corner – exactly as described. “You came”, they say and slide a drink across the table, and your partner looks at you like you’ve lost your mind as you suddenly stand up, shouting a hardy “Ay!” from behind your kitchen table in the well-lit-kitchen.
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All You Need
| Amount | Ingredient |
|---|---|
| 8 fl oz | stout syrup
|
| 8 fl oz | hot brewed filter coffee |
| Amount | Ingredient |
|---|---|
| 2 fl oz | Oatly Half & Half |
| 1/2 tsp | vanilla extract with bits |
| 0,2 oz | maple syrup |
| 0,01 oz | salt |
Tools
- Saucepan and stovetop
- Spoon
- Whipped cream syphon and chargers
To-Do List
- To make the stout syrup, add stout and sugar to a saucepan
- Simmer for 10 min or until reduced by half
- Let cool before bottling and storing chilled
- For the salted vanilla top, add all ingredients to a whipped cream syphon
- Dispense gas canister into the syphon and shake
- To build the drink, add stout syrup and hot brewed filter coffee to a cup
- Stir
- Finish with salted vanilla top
