We know how much you like your coffee so now we propose you a coffee twist. This time we’re trying rose latte with a Persian twist, by having a touch of cardamom and saffron for a delicate, spicy touch.

Ingredients:

• 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:
1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.
5. 5. Add a little honey for sweetness if needed — it goes better with the rose than sugar.

Credit BRIT + CO

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