Description
Fragrant Rose Vanilla Latte: Coffee, rose, and vanilla combine for a delightful, elegant drink. Perfect for a special treat or cozy morning.
Ingredients
Scale
- 1 cup milk (dairy or non-dairy, I prefer oat milk!)
- 1/2 cup strong brewed coffee or 2 shots of espresso
- 1 tablespoon rose syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
- Optional: Whipped cream, rose petals for garnish
- Optional: A pinch of edible rose gold shimmer dust
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon dried culinary rose petals (or 2 tablespoons of fresh, pesticide-free rose petals)
- 1/2 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a small saucepan, combine water, sugar, rose petals, and vanilla extract.
- Simmer: Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally until the sugar is completely dissolved.
- Infuse: Reduce the heat to low and let the mixture simmer for about 10-15 minutes, allowing the rose petals to infuse their flavor into the syrup. Be careful not to burn the syrup.
- Strain: Remove the saucepan from the heat and let the syrup cool slightly. Strain the syrup through a fine-mesh sieve (lined with cheesecloth if available) to remove the rose petals.
- Store: Pour the syrup into a clean, airtight container and store it in the refrigerator for up to 2 weeks.
- Choose Your Method: Use your preferred brewing method espresso machine, French press, pour-over, or even instant coffee.
- Espresso (Ideal): If using an espresso machine, pull two shots of espresso.
- French Press: For a French press, use a coarse grind and steep the coffee for about 4 minutes. Press gently and pour.
- Pour-Over: With a pour-over, use a medium-fine grind and slowly pour hot water over the grounds in a circular motion.
- Instant Coffee (Quick & Easy): If using instant coffee, dissolve 2 teaspoons of instant coffee granules in 1/2 cup of hot water.
- Espresso Machine (Best): If you have an espresso machine, pour the milk into a stainless steel steaming pitcher, filling it about 1/3 full. Purge the steam wand to remove any condensation. Submerge the steam wand tip just below the surface of the milk and turn on the steam. Stretch the milk by lowering the pitcher slightly to introduce air, creating microfoam. Once the milk has doubled in volume, lower the pitcher further to heat the milk to around 150-160°F (65-70°C). Swirl the pitcher gently to incorporate the foam and break up any large bubbles.
- Microwave (Easy): Pour the milk into a microwave-safe jar with a lid. Shake the jar vigorously for about 30-60 seconds to create some foam. Remove the lid and microwave the milk for 30-60 seconds, or until heated through. The foam will rise to the top.
- Saucepan (Stovetop): Pour the milk into a saucepan and heat over medium heat, stirring frequently to prevent scorching. Once the milk is hot (but not boiling), remove from heat and whisk vigorously to create some foam.
- Frother (Convenient): If you have a milk frother (electric or handheld), follow the manufacturer’s instructions to froth the milk.
- Add Syrup and Vanilla: Pour the rose syrup and vanilla extract into your favorite mug. Adjust the amount of rose syrup to your liking.
- Pour in Coffee: Gently pour the brewed coffee or espresso over the syrup and vanilla extract.
- Add Milk: Slowly pour the steamed milk into the mug, holding back the foam with a spoon.
- Spoon on Foam: Spoon the remaining foam on top of the latte.
- Garnish (Optional): If desired, garnish with a dollop of whipped cream, a sprinkle of edible rose petals, and a pinch of edible rose gold shimmer dust.
- Enjoy!
Notes
- For an Iced Rose Vanilla Latte, combine rose syrup, vanilla extract, and coffee in a glass filled with ice. Top with cold milk and stir well.
- Create a Rose Vanilla Cold Foam by whisking together heavy cream, rose syrup, and vanilla extract until soft peaks form. Spoon the cold foam over your iced latte.
- Experiment with different types of milk to find your favorite. Oat milk, almond milk, soy milk, and coconut milk all work well.
- Add a pinch of cardamom or cinnamon to the coffee grounds before brewing for a warm and spicy twist.
- If you don’t have rose syrup, you can use a few drops of rose water instead. Be careful not to add too much, as rose water can be quite potent.
- If you prefer a different sweetener, you can use honey, maple syrup, or agave nectar instead of sugar.
- For a vegan option, use non-dairy milk and ensure your rose syrup is vegan-friendly (some may contain honey).
- Prep Time: 5 minutes
- Cook Time: 5 minutes