Putting Nata on your drinks is life changing!!!
I used to own a coffee and tea shop in Phoenix. It was a small little space, but I loved using it to experiment with different recipe creations. I shared the location with a co-working space, so there were always people ready to taste my ideas.
In general, I love the idea of handcrafted beverages. Coffee’s third wave has really opened people up to the experience of having their beverages crafted with time and skill. Brewing coffee and tea at the right temperature. Timing your infusions. Measuring ingredients. Learning the different flavor profiles of different single origin coffees and teas. All these things go into making an exceptional experience and beverage.
Then it comes to taking the time to make other components of your beverages. Choosing what items to keep stocked in your pantry or fridge. I’m definitely of the belief that if you’re going to put something in your body, you should enjoy it as much as possible. So I try to only keep things around that I know my husband and I will enjoy. Nata is definitely one of those components.
I came up with the idea of Nata at my cafe. I was inspired by the sea salt foams that some tea houses will carry. And by the Freddo Cappuccinos that are popular in Europe, but haven’t really been heavily embraced here in the states. Nata Batida is whipped cream. Since this isn’t exactly whipped cream, I called it just Nata.
It goes great on hot or iced teas and coffees. Or on other crafted beverages. It adds a nice sweet creaminess with a hint of salt. It was by far the most popular add on at my cafe. It was hard to keep it stocked.
After it’s poured on top of your drink, it will start to sink down into it in streams. It’s actually beautiful to watch.
The ingredients are very basic. For equipment, I use a milkshake mixer. Not a fancy one. And I find myself using it a few times a week for different things. It’s definitely not just for making milkshakes. So I highly recommend getting one. Or you can use a handheld milk frother.
Now for the recipe!
- 1 can Full Fat Coconut Milk
- 1/2 cup Coconut Milk (the ready to drink kind)
- 1/4 cup Vanilla Syrup (the kind used in coffees)
- 1/3 cup Salted Caramel Syrup (the kind used in coffees)
- Pour all items into a vessel. Either the metal cup that came with your mixer, or a mason jar or something. Just something that can hold it all.
- Mix it all and store in a sealed container in your fridge. You can keep it for up to 1 week.
- When ready to use on your beverage, pour the desired amount into your mixer cup with 1 or 2 ice cubes. Whip/froth the Nata with the ice cubes. The coldness of the ice and addition of air, will help thicken the Nata a bit.
- Then gently pour on to your beverage of choice.
- Some cans of coconut milk will be thicker than others. You’ll want to use one that is thicker. If it’s very watery, it may not work.
- If your canned coconut milk is thinner, reduce the amount of “ready to drink” coconut milk.
- The amount for the syrups is definitely adjustable. Feel free to increase or decrease according to your taste. Or according to what your beverage requires for flavor.
- Experiment! Try adding different flavors to make it even more interesting. I’ve done this with so many different flavors over the years. Lavender is a personal favorite!