Tortilla & Agave Latte
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How to Make a Tortilla & Agave Latte (Oatly Mocktail Recipe)

ByHeather Smith
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Oatly heard about our social dinner parties and wanted us to try out a mocktail for the next one. So of course we said yes .. and then they send us tortilla chips.

Let me set the scene; If you’ve been to one of these dinners, you know the drill by now; someone shows up with a bottle, someone overcooks the starter, and somewhere around the second round the whole table forgets it’s a Wednesday evening : )

The one thing I keep chasing is the moment right before we sit down .. that little “what is THIS?!” when you hand someone a glass and they don’t know whether to be excited or suspicious.

So when Oatly came knocking, I immediately saw something that makes the table go quiet for a second; a Tortilla & Agave Latte!

Tortilla & Agave Latte (Oatly Mocktail)
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Tortilla & Agave Latte (Oatly Mocktail)

Recipe by Heather SmithCuisine: Latin American
Servings

1

servings
Prep time

5

minutes
Total time

10

minutes


This one leans Latin-American in spirit; it’s that sweet-meets-savoury idea, built into a cold coffee mocktail. You infuse Oatly Barista into warm tortilla chips (I know, I know), sweeten it with agave, pour it over ice with a double espresso, and rim the glass with crushed spicy tortilla chips. It’s the salty-sweet thing your brain doesn’t expect from a drink, and that’s exactly the point.

First time I made it I genuinely laughed out loud. Second time I made three : ))

Ingredients

  • 200 ml Oatly (Barista Edition)

  • 20 – 30ml agave

  • 20g tortilla chips

  • Double espresso

  • 5g crushed spicy tortilla chips

  • Ice

  • A nice glass

Directions – How to Make a Homemade

  • Start with the infusion, it needs a minute to cool and you don’t want to rush it. Tip the Oatly Barista and the 20 g of tortilla chips into a pan and warm on low for about 5 minutes .. gently, don’t let it boil. You’re coaxing the flavour out, not cooking it.
  • Turn off the heat and let it sit and cool down completely.
  • Strain the chips out, then stir in your agave to taste (I go closer to 30 ml, but you do you).
  • Now the glass; roll half the rim in a little agave, then press it into the crushed spicy tortilla chips so it catches. Half, not all the way round .. you want people to have a choice with every sip.
  • Fill the glass with ice and pour in all the tortilla-infused Oatly.
  • Finish with the double espresso poured over the top so it does that lovely cascade thing. Serve immediately, while someone’s still asking what’s in it : )

Notes

  • Low and slow on the infusion. Boil it and the Oatly splits on you and the whole thing turns sad. Keep it gentle.
  • Taste the agave in, don’t dump it. The chips bring salt, the espresso brings bitter, so the sweetness is the balancing act .. add, taste, add again.
  • Make the infusion ahead. If you’re hosting, this is the bit you can do before anyone arrives; keep it cold, and then it’s just ice, pour, espresso when the doorbell goes.

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