The Huldra Latte from Revenant is Very, Very Good

Last night I was driving home when suddenly a sense of warmth washed over me. It was cold, the sun had already set. The warmth was coming from a deep place within. But why? Maybe you can relate to this: I often sense a strong emotional reaction in my body but don’t know where it came from. So I have to stop, retrace my thoughts, and find the thought that caused it. Is this normal? I don’t know—welcome to my brain.

Anyway, it didn’t take long to find the thought: I should go to Revenant tomorrow for The Huldra latte. Anticipation. Warmth. Joy. I suppose this is what the scientists call dopamine. 

I still remember my first time. It was a rainy day in September when I was introduced to the latte. My husband was sick in bed and we were out of coffee, so I walked around the corner to Revenant. Madison, the bar manager, was working the morning shift. “Oh hey, could I convince you to try this new latte I’m testing?” Yeah, we are on that level. But it’s only because she has a major thing for my dog. “I think the recipe is almost there,” she said, “But it might need a little more ancho chili powder.” Since becoming bar manager earlier this year, Madison has developed many of the recipes for new drinks at Revenant. She’s the best of the best when it comes to baristas in town, and even nearly won a latte art throwdown at Madcap Coffee in Grand Rapids, competing against all of those big-city baristas.

I agreed to try the latte, of course. The first sip was excellent, so I quickly gave my remarks, “It’s great! I don’t think I would change anything,” and walked out. I was halfway home when I realized I had nearly finished the drink. This was quite the achievement considering we live just two blocks away. Interesting. I haven’t enjoyed a drink this much in a long time. Why is it so perfect?

The latte is made with a double shot of espresso, barrel-aged maple syrup, steamed milk, and an ancho chili chai blend topped with a leaf-shaped dusting of the powder. It’s an impeccable balance of umami, sweet, bitter, smoky, and creamy, with a little hint of spice. The maple syrup is from a local retired guy who started tapping maple trees on his property and aging it in Journeyman’s Distillery barrels, and all of the spices come from Terra Spice, a premium spice purveyor in town.

I must admit, The Huldra is quite tempting. And appropriately so, considering it is named after a seductive forest spirit in Norse mythology, a long-haired blonde maiden who offers reward to those who please her but death to those who fail to do so. I have ventured to Revenant many times in the past weeks to order The Huldra. Its warmth calls to me. And thankfully, I haven’t experienced death. I have only been offered reward.