Dates and coffee are a classic pairing in the region. Swapping sugar for date syrup (dibs) gives your latte a deep, toffee-like sweetness and a natural richness that works brilliantly over ice.
Makes: 1 glass
You'll need
- 1–2 espresso shots (about 40 ml each) from your OutIn Nano or Mino – roughly 7–8 g finely ground coffee or one capsule with 50 ml water per shot
- 1–2 tbsp date syrup
- 150 ml cold milk (dairy or oat)
- Ice
- Optional: a pinch of cinnamon
Method
- Stir the date syrup into the cold milk until smooth.
- Fill a glass with ice and pour in the sweetened milk.
- Brew your espresso and pour it over the top.
- Dust with cinnamon if you like and stir.
Tips
- Date syrup is thick – stir it into the milk first so it doesn't sink to the bottom.
- Blend everything with extra ice for a frozen date frappé.
- A little tahini blended in makes a nutty, dessert-style version.
New to brewing on the go? Our coffee-to-water ratio calculator helps you dial in every shot.