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Maple Bacon Latte

February 11, 2017

Look what I got for my birthday!


An espresso machine. Obviously this opens up hundreds, if not billions, of new possibilities for this blog.

First on the list: a maple bacon latte. It’s not the most original idea, but bacon has been a longtime frienemy of PWTIC, and whenever someone asks “what’s the best thing you’ve tried in coffee?” I usually say it’s the Smoked Paprika and Maple Latte. A maple bacon latte could combine all that goodness, if it works. And now I can make a real latte with espresso and steamed milk.


I also happened to have some of this in my fridge. It says “no artificial flavours,” but it’s worth noting that bacon is not in the list of ingredients. So I guess they consider fake bacon to be non-artificial. 100% genuine facon. Whatever; it’s the smokiness that matters here, and it has lots of that.


The steamed milk provides a beautiful marbling of foam and crema, just like in bacon, except it came from the cow’s boobs instead of its flesh. Cool.

If I had bacon bits and whipped cream I’d put those on top to make this post more visually appealing, but, sorry, I didn’t. Please use your imagination.

I used about a tablespoon of the syrup, and it’s just sweet enough for me. The facon flavouring appears as a smokey aftertaste to the maple, providing a multi-level taste adventure. This is honestly one of the best weird coffees I’ve created here. I deem it a success!

Stay tuned for more espresso-based successes and horrible failures.

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