Awhile back, Christie either tweeted or ‘grammed about some sort of homemade rosemary latte goodness, and I needed to know more. So I asked her if she’d mind sharing the recipe here, and she was kind enough to do so! So if your herb garden got a little out of control this summer and you’re not sure what to do with all that rosemary, or if you’re just tired of the pumpkin hype happening too early in the season, this one’s for you. Take it away, Christie!
If you love coffee but are tired of the typical morning (or afternoon!) cup of joe, this is the recipe for you! Who would have thought pairing something like rosemary with fresh coffee would turn out to be a delicious treat? But I can’t take all the credit — in my house my husband is the barista and this is his concoction.
Note: This recipe assumes that you are creating a latte which includes espresso not regular coffee. You can certainly adjust the ingredients and use the syrup in a regular cup of coffee if you prefer.
Rosemary Syrup: to make a bottle
Fresh Rosemary: 1 sprig
Water: 300 grams
Sugar: 150 grams
Espresso: pull a double shot 1-2 ounces yield.
Milk: approximately 6 ounces – you will use this to steam
In a small saucepan boil the water. When the water is boiling add the sugar and rosemary. Let boil for 5 minutes and stir occasionally. Let cool. Remove the leaves if the container you will hold your syrup in will let out the leaves into your coffee (not something you want!). Keep them in for added flavor!
Pull a double shot of espresso. We have an affordable Mr. Coffee espresso maker that was approximately $80. You don’t need to have a professional espresso machine, but your equipment may alter the quality of espresso. Set aside.
Pour the milk into your frothing pitcher (ours is stainless steel) and begin to steam your milk. Trick of the trade: when steaming milk if you are hearing screeching noises you may have too much air in the pitcher. You want to achieve a cyclone pattern while frothing.
Combine the milk and double shot. Top it off with a teaspoon of the cooled Rosemary Syrup (or more if you would like it stronger). Enjoy!
Photo credit: Ian Jones