The Story Behind a Chicago Café's Unlikely Signature Latte

What Makes a Signature Drink?

A signature drink has to clear a high bar. Before a beverage earns a permanent spot on the menu under the café's own name, it must pass a series of tests: balance, character, originality, affordability, and feasibility. A catchy name helps too, especially when that name is the café's own. Such a drink reflects the café's personality, its commitment to craft, and its willingness to take risks.

A Recipe That Raised Eyebrows

In 2010, I entered the Pacific Foods Top Cup Recipe Challenge with the Ipsento latte, the beverage that shares its name with our Chicago roastery and café. The judges, a panel of well-known coffee professionals, concluded that the drink would definitely not succeed in a café environment. Their reasoning: the combination of coconut milk, dairy, honey, cayenne pepper, and espresso seemed too complicated and unlikely to appeal to a broad customer base. The Ipsento latte did not win, nor did it receive an honorable mention. I was convinced, however, that it was not only viable but genuinely good.

The Coconut Backstory

My coconut obsession began when I discovered Larry and Luna's Coconut Bliss, then a small, relatively unknown dairy-free ice cream company available only in Oregon. Coconut Bliss was made entirely from coconut milk, and after one rich bite I was immediately hooked. When I confessed my obsession, I had to persuade coconut skeptics that it "didn't taste like coconut" and was (relatively) healthy. Few were convinced. When we were developing Ipsento's menu, I knew I wanted a coconut-based drink after years of enjoying its flavor. I was tired of coconut being maligned for its saturated fat content and gritty texture. I believed it could be so much more, especially when paired with the right coffee.

The Experiment That Worked

We created Ipsento's menu at a time when I was also really into honey lattes and Mexican chocolate (sweet, salty, and slightly hot). Then, while wandering the endless aisles of Restaurant Depot, I discovered that they carried huge cans of Chakoh coconut milk. Within a few days, the Ipsento latte was born: a rich, spicy, honey latte featuring my favorite tropical seed. The first sips from the many volunteers who served as our guinea pigs ended in resounding agreement about its deliciousness. The rich, velvety milk, rounded out with just the right amount of luscious honey, our chocolatey espresso blend, and a kick of warming cayenne all hit the palate in just the right way.

Naming and Customer Persuasion

Having been told that the Ipsento latte (then still nameless) would never work in the café, I thought carefully about what to call it. I wanted a name that would draw people in, not put them off. I decided to subtly suggest that customers had to order the Ipsento by naming it after the café. It became our signature beverage. Our customers loved our coffee and trusted us when we said, "This drink might be different, but it's the best." Oh, the power of suggestion! It actually worked! Customers were easily persuaded and immediately hooked.

Variations and Playful Nicknames

Today our signature Ipsento latte comes in many forms. Some like it with soy instead of dairy, others prefer it less spicy. It was originally created with cayenne, which my mom dubbed "sassy" and started ordering it that way. In turn, when customers began ordering the Ipsento without cayenne, we called them "sissy!" I've enjoyed watching the bewildered faces when calling out drink orders: "One sassy and one sissy to go!" It's an experience that can only be had at our store, just like the drink.

Recipe: 12-Ounce "Sassy" Ipsento Latte

• ¾ ounce clover honey
• A dash of cayenne pepper
• 3 ounces coconut milk
• 5 ounces whole dairy milk
• A double shot of Ipsento's Wildfire espresso

(Note: Ipsento's Wildfire espresso, sweet and malty with hints of chocolate, is the ideal profile for this drink; the recipe will likely taste different with other kinds of coffee.)

—Charlotte Jarrow, sister to Ipsento owner Tim Taylor, created the Ipsento Latte.