For Jackson McAdoo, Elote Flat White at Nashville’s Café Świt is inspired by nostalgia.
This unique seasonal coffee drink is built around the distinct flavor of sweet popcorn, reminiscent of what he grew up eating at local markets. With an emphasis on balance, McAdoo created this drink so that “the subtle sweetness is balanced by subtle fruitiness, the affluent smoke of guajillo peppers and the snail-paced burn of cayenne without any spiciness.” Elote Flat White is finished with fresh lime zest and has been a hit since its March launch.
What do guests say about this drink? “A perfectly balanced and unexpected combination of flavors,” says McAdoo. It worked!
How did you work to balance the flavors and create the perfect flavor profile?
In Elote Flat White I wanted to capture not only the taste, but the balance of dainty sweetness, subtle fruitiness and affluent smoke characteristic of guajillo peppers. They’re more sweet and smoky than piquant, so while the drink packs a punch, it comes across as a snail-paced, warming heat rather than something piquant. Milk softens and complements the whole, and espresso highlights the natural sweetness of the corn and harmonizes with the slight acidity of the lime zest.
I used a whole corn cob to build this profile. The cobs are roasted, the beans mixed and the husks dipped into the pepper mixture, with each part contributing something different. Briefly toasting the guajillo peppers helps release their oil and deepen the smoke without overpowering the corn (though it will completely clear the room if you’re not careful). The goal was always to keep the corn the focus, while the spices and citrus added depth. After much trial and error, and a brief need to stop thinking about corn, the result was a balance of sweet, creamy, slightly smoky, and airy enough to keep it going.
This balance really shows in the way the drink feels. The elote crema, corn milk and espresso are meant to work together to allow the flavors to develop on the palate. The crema itself, made with lime zest, cinnamon, cayenne and Mexican crema, adds a savory richness and a hot, rounded heat that reflects elote food. On its own, it is dazzling and piquant; mixed, it binds the entire drink together.
Does this drink work both sizzling and cool? Did this influence the recipe?
Yes, it works both sizzling and on ice and this was taken into account in the artistic process.
Would you recommend any food pairings that could go with this?
At home, you can go the salty or sweet route when choosing a food pairing for this drink. A cake with a warming spice such as cinnamon, a piece of obscure chocolate, or a dish with a distinct lime or corn flavor will complement the drink well.
At Dawn, quiche with groats and manchego will perfectly reflect the piquant, smoked notes of the drink.
We’ll take some quiche too, please. Thanks, Jackson!
Get Elote Flat White at Dawn’s Cafe in East Nashville until July 15, 2026
