I don’t always drink lattes, but when I do, it’s a Xanthan Gum Latte.

Xanthan Gum Latte

I’m not normally a latte sort of guy, but when I was at the Boing Boing Weekend of Wonder, I was lucky enough to be treated to a xanthan gum latte made by John Edgar Park. I really liked how it had turned out, and it looked pretty easy to do, so I bought a pound of xanthan gum (a pound is a whole lot of xanthan gum, by the way) and an immersion blender and got to blending.

Like any recipe, there’s always a little experimentation that happens before it’s perfected, and that’s certainly the case here. On my  first batch I added way too much xanthan gum and the brew was a little bitter. The recommended dose of xanthan gum is 0.1%, which for my 370 or so grams of brewed coffee, should be 0.37 grams. I added a whole teaspoon, which is about four grams — more than ten times the recommended dose (hey, it looked small).

So I dialed the dosage down for the second batch and it came out perfect — smooth and creamy and delicious.

Now I have a big container of xanthan gum in my refrigerator. I don’t make lattes that often, so it’s sure to last for some time.



Written by Tom Fassbender

An amateur hobbyist, expert generalist, and outdoor enthusiast who recently traveled around the world with his family.

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