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[title]When it comes to cuppas, Milklab lays claim to plant-based milk – so good that it’s trusted by baristas across Australia. To put it to the test, we talked to Woody Cho, head barista at legendary brunch spot The Grounds, about what he’s pouring this winter and how you can make a quality brew at home. If you’re a latte lover but don’t want to break the bank feeding your addiction out every day, here’s how to bring one of Sydney’s best cuppas to your countertop.
What’s your go-to trendy drink to make?
At the moment, my favourite drink to make is our tiramisu oat latte, served hot for winter. It brings together the chocolatey, rich body of our signature Beanstalker blend with the tangy sweetness of mascarpone. Combined with Milklab Oat, it finishes with a smooth, velvety texture. It’s our August special at The Grounds of The City on George Street, and it’s been a real hit.
How do you make it?
Firstly, pull a double shot of your Beanstalker coffee into your cup and add a splash of vanilla syrup, steam a tablespoon of mascarpone together with Milklab Oat until smooth and creamy, before pouring into the espresso. Finally, dust with a good quality cocoa powder and serve with a ladyfinger biscuit for dipping.
What’s the secret to making it just as yummy at home?
Start with freshly roasted and freshly ground beans – stale coffee leads straight to flat, lifeless flavour. If you want the full experience, swing by The Grounds of The City this August – our team will whip one up for you… And yes, we’ll even do the cleaning up after.
Want to try it for yourself? Explore the Milklab range and recreate your favourite café latte at home.