Luca Baioni’s Breakfast in Milano is a drink we love

This drink from Luca Baioni — co-owner and bartender extraordinaire at Adelaide’s Latteria — is a Milk Punch that doesn’t skimp on flavour.

“Milano, where I’m from and where the concept for Latteria comes from, can be a miserable place: cold, grey sky, tall grey buildings,” Luca says. “Sometimes you wake up in the mornings with no hopes for the day... however, there is a silver lining: breakfast at the nearby cafè.

“A classic Milanese breakfast is made of a cappuccino and a croissant. If you’re a person of taste, that Croissant will have apricot jam in it.”

[This is essentially non-negotiable, according to Luca.]

“These are the flavours that I wanted to use in this cute little number, packed of flavour, nostalgia and romance, and that bring a slice of Milan to all our guests.”

Breakfast in Milano

Ingredients:
Cognac, we use Hennessy VS
Dark Rum, we use Planteray Original Dark
Single Origin Costa Rica filtered coffee
Apricot Brandy
Apricot Jam
Sugar
White Cocoa Liqueur, we use Massenez
The Sugarman Croissants
Full Cream Milk, split with Lactic Acid
The drink is batched, clarified, sweetened and bottled.
It is served in a small rocks glass, over an ice block,
garnished with a fig leaf coin (credit to MC)

Let’s first make the croissant milk
• Add 400g of Sugar Man Croissant off-cuts (collect over the weekend) into 3000ml fresh sull cream milk.
• Let macerate for min two hours.

Brew the Coffee

• Using the MokaMaster, brew 3200ml of coffee, using 50g of ground Single Origin coffee every litre of water.
• Coolm down to room temperature.

Prepare the Double Apricot Brandy
• Mix one 375g jar Apricot Jam with 1500ml of Apricot Brandy.
• Stir to mix and dissolve the jam into the brandy
• Filter through a fine mesh strainer.
• Keep refrigerated for up to a month.

Now, let’s batch the booze component of the BRKFST IN MI _ to batch 10L
3000ml Hennessy VS Cognac
1000ml Plantation Original Dark
1200ml Double Apricot Brandy
3200ml Coffee
Measure all ingredients individually into a bucket. Stir to combine

We need to split the milk

• Strain milk from croissants, through a fine mesh, while pressing to extract any absorbed milk. Measure 2600 ml
• Pour milk into a pot and place on a stove.
• Heat up to ALMOST BOILING temperature. turn off when you start to see the very first tiny bubbles coming up (a boiling milk will make the drink taste burnt. if the milk reaches boiling point, DO NOT use. Do it again...shit happens)
• Take milk off the stove
• Add 30ml latic acid to the hot milk, stir to create milk curds

Clarify through a paper filter, capturing milk curds. Repeat the process until result is clear.

Let’s bring it home and sweeten the deal
Every litre of clarified drink with the above recipe you should have around 10L, add 50ml each of White crème de Cacao and 50ml of Sugar Syrup

Taste and adjust sweetness to taste (if sweetness needs to be adjusted, it shouldn’t if the process has been done correctly, always add an equal part of sugar and crème de cacao to maintain consistency on the flavour profile)

Bottle, label, date and keep refrigerated for up to a year.