Tsoureki flavored latte, ideal for Easter!

Ένα αγαπημένο γλυκό σε έκδοση καφέ.

If there is one taste that can bring to mind the atmosphere of Easter, it is without a doubt the taste of the bun. The fluffy, sweet tsoureki is made during Holy Week throughout Greece, but also wherever there are Greek communities around the world. It is a custom whose roots are lost in time, and its variations are many. However, we are always talking about a sweet, fluffy bread, flavored with mastic, machete and orange, and usually decorated with a red egg. Its painstaking kneading and successive resting of the dough, in order for the bun to acquire its beloved chewy, fluffy texture, is the secret of every craftsman who tackles this difficult task!

Every Easter, all the homes... are filled with buns! Ours, the one bought, the godmother's, the grandmother's and so on. It is a fact that tsoureki goes very well with coffee – but what if we want to prepare a coffee with tsoureki flavor?

We present a latte, flavored with the traditional Easter spices and with a fluffy texture, thanks to the foamed milk. Ideal to remind us of the eclipse of Holy Week at any moment, but also to accompany Easter sweets, such as buns or cookies.

What do we need for Latte Chureki?

A double espresso (70 ml)
60 ml of milk
A pinch of mastic & mace, pounded
Orange zest
A little powdered sugar.
How do we prepare Latte Tsureki?

We extract our double espresso
Add the spices and 20 ml of the warm milk to the coffee, and mix gently
Beat the other 40ml of milk into frothy milk and add it
Sprinkle with a little orange zest and a little powdered sugar
We are serving!
Tips for Festive Latte Cupcakes

We do not add sugar, as we will already serve with powdered sugar. If we insist on something sweeter, we add sugar as desired to the hot espresso, along with the spices.
Both mace and mastic are very strong spices, and in large doses can be bitter. Add sparingly, after experimenting 1-2 times.
Some will argue that the aromas of the tsoureki match more with the traditional Greek coffee. In this case, we do not add milk, only the spices.
We serve, of course, with Easter cookies or even a bun!
If Easter falls... late and the mercury has risen, we can also prepare the cold version. Beat the hot coffee with ice, strain, add cold milk and foamed milk and we are ready!


Holidays are, among other things, smells and tastes. And the most loved smell of Easter, finds a way to penetrate our coffee as well.