My brother-in-law mused on Facebook “will somebody please make a bacon latte?” It’s not a half-bad idea, and someone in San Francisco’s pulled it off:
While some might say that bacon has had its moment, it’s hard to deny this beloved smoked meat’s continued encroachment on the food world. Upon first sip, you’ll notice you’re drinking a creamier, smokier latte thanks to the homemade organic bacon and bacon-fat mixture that’s whisked into the milk and maple syrup, then poured over the double shots of espresso.
And bacon bits on top. I might have to make my brother one.
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That’s one of my favorite bathroom graffitis. Bacon’s also quite good in a Bloody Mary, and I once entered a bacon Margerita in a Margerita contest (I didn’t win. Bastards.) The first girl I meet wearing bacon perfume I will marry.
That’s one of my favorite bathroom graffitis. Bacon’s also quite good in a Bloody Mary, and I once entered a bacon Margerita in a Margerita contest (I didn’t win. Bastards.) The first girl I meet wearing bacon perfume I will marry.
+1
We actually made a bacon latte after all. We’ve started doing it without the bacon fat. Maple syrup is the key: it tricks your taster into thinking there’s more meaty breakfast in there than’s actually necessary.