Corn Foam Topping

How to make a corn foam topping for matcha or lattes.

Corn Foam Topping Recipe

Makes: topping for about 2 drinks

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

Corn syrup

• 1 cup corn kernels (fresh or frozen)
• 1/4 cup sugar
• 1/3 cup water

Foam

• 3 tbsp heavy cream
• 3 tbsp corn syrup (from above)
• 1 tsp brown sugar, or to taste

Instructions

1. Make the corn syrup: combine the corn, sugar, and water in a small saucepan. Bring to a boil over medium-high heat, then lower to a gentle simmer.
2. Cook 10-12 minutes, stirring occasionally, until the corn is very soft and the liquid has thickened into a light syrup.
3. Blend until smooth, then strain through a fine-mesh sieve, pressing on the solids to get out all the liquid. Let the syrup cool completely.
4. Make the foam: in a small cup or bowl, combine the heavy cream, 3 tbsp of the cooled corn syrup, and the brown sugar.
5. Whip with the cold foam whipper on the Nespresso machine until thickened to soft, pourable peaks, like a loose whipped cream.
6. Pour over an iced matcha latte or iced latte, spooning the foam generously over the top. Drizzle with extra corn syrup if you like.

Leftover corn syrup keeps in a sealed jar in the fridge for up to a week.