CHOW.com asked chefs from a handful of our favorite restaurants to create better versions of seasonal lattes, with quality ingredients. Here’s former Spot Dessert Bar chef Pichet Ong’s interpretation. It’s a cross between a pudding and an eggnog latte, with condensed milk foam and a hint of passion fruit. See more latte interpretations.| Adapted from Pichet Ong
- 1Heat the oven 350°F.
- 2Melt chocolate, nutmeg, and cinnamon over a double boiler.
- 3Whisk in yolks, salt, and bourbon and set aside to cool.
- 4Whip whites until frothy. Gradually add sugar until soft peaks are formed.
- 5Fold the egg whites into the chocolate mixture.
- 6Divide condensed milk among heatproof coffee mugs or ramekins, about 1 tablespoon each. Top with 1 teaspoon of passion fruit purée each. Pour chocolate mixture over that, about halfway up the cup.
- 7Bake in the oven until the tops of the puddings are dry to the touch but the chocolate mixture is still slightly jiggly (5 to 10 minutes). Once cooled, top off with a pinch of fleur de sel or Maldon salt.
- 8Once baked, keep cups warm on top of an espresso machine or oven turned on, covered if longer than 4 hours.
For the condensed milk froth:
- 1Combine ingredients and heat on the stove to about 180°F.
- 1Pour one shot of espresso (1 to 1.5 ounces) over each pudding base.
- 2Using a hand blender, blend condensed milk froth until foamy. Spoon froth onto the cups all the way to the top, about 1/3 cup each serving.
- 3Serve immediately with a teaspoon, which can be used to stir up the mixture into a creamy, messy drink.