Get Your Caffeine Hit With Our Spiced Rose Latte Recipe
We love our coffee twists at Brit HQ: First there was the minty affogato, then the coffee cones, and even coffee lemonade! Well this time, we’re trying rose lattes with a Persian twist, adding cardamom and saffron. The espresso/rose aroma is amazing, and the tang of cardamom gives a delicate, spicy touch. Grab a Turkish Delight for a snack and settle in with a warm mug.
Ingredients:
Serves 2
- 2 cups milk
- 8 cardamom pods, lightly bashed
- ½ teaspoon rose water
- 1/2 teaspoon red/pink food coloring gel
- 2 shots espresso
- 2 teaspoons dried rose petals
- 2 small pinches of saffron strands
- 2 sprigs fresh thyme
Instructions:
- Pour the milk into a milk pan or saucepan. Add the cardamom seeds, rose water, and food coloring gel (you may need a little less or a little more, depending on the brand). Stir, and warm over a low-to-medium heat until the milk is almost boiling. Turn off the heat and discard the cardamom pods. Use a frother or whisk to froth the pink milk.
- Pour an espresso shot into each glass. Top with the pink spiced milk, and spoon a little extra froth on top. Sprinkle rose petals and a pinch of saffron on top and serve with a sprig of fresh thyme.
Pour the milk into a milk pan or saucepan. Add the cardamom seeds, rose water, and food coloring gel (you may need a little less or a little more, depending on the brand). Stir, and warm over a low-to-medium heat until the milk is almost boiling. Turn off the heat and discard the cardamom pods. Use a frother or whisk to froth the pink milk.
Pour an espresso shot into each glass. Top with the pink spiced milk, and spoon a little extra froth on top. Sprinkle rose petals and a pinch of saffron on top and serve with a sprig of fresh thyme.
Add a little honey for sweetness if needed — it goes better with the rose than sugar.
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