\nOlive Oil Coffee Latte Recipe\nIngredients:\n\n1.5 oz of Hey Pumpkin Medium Roast Gran Crema Espresso (or any medium-bodied espresso)\n1 cup of Heavy Cream (or your preferred dairy or non-dairy milk)\n1 tablespoon of High-Quality Extra Virgin Olive Oil (EVOO) – We personally like Villa Cappelli.\n\nInstructions:\n\nStart by brewing 1.5 oz of espresso using your preferred method. If using Hey Pumpkin’s Medium Roast Gran Crema Espresso, follow the brewing instructions on the package.\nWhile your espresso is brewing, add your Heavy Cream and extra virgin olive oil to your milk frother. If you don’t have a frother, you can use alternative methods like hand whisking.\nFroth the Heavy Cream and olive oil until it’s well mixed and has a velvety texture.\nOnce your espresso is ready, pour it into your favorite coffee mug.\nGently pour your frothed olive oil-infused Heavy Cream into the espresso. Optionally, you can stir the latte to create a balanced, smooth taste. Alternatively, you can leave it unstirred if you prefer a frothy contrast to the espresso.\nFinally, your Olive Oil Coffee Latte is ready to be savored! If you prefer a sweetened drink, you can add sweeteners like vanilla syrup, maple syrup, hazelnut syrup, brown sugar, Stevia, or honey.\n\nEnjoy this velvety, lush latte, and remember, the choice of stirring or not depends on your personal taste.