A peach & rosemary latte that would befit even an elven mage.
INGREDIENTS
ROSEMARY PEACH SYRUP
300g cubed fresh peaches
300g sugar
4 sprigs of fresh rosemary
VALE OF PEACHES LATTE
20ml rosemary peach syrup
250ml milk of choice
Double espresso
Freeze dried peach dust for garnish
Lemon oil for garnish
BUILD
Remove the peach skin and cut the fruit into approximately 1-inch cubes. Combine the chopped peaches and sugar in a container, stirring gently to ensure the peach cubes are fully coated. Nestle the rosemary sprigs between the cut fruit.
Allow the syrup to macerate in the fridge for 8-12 hours. Stir to incorporate any sugar that is still stuck to the bottom.
Strain out the syrup and store in the fridge for up to two weeks.
Keep the sugared peaches! They’re great as a topping for oatmeal, pancakes, cheesecake, etc.
Crush a handful of freeze-dried peaches to create peach dust.
In a cup, stir together the syrup and freshly pulled espresso. Pour steam milk.
Powder half of the drink with peach dust. Finish by expressing a lemon peel and its oils over the top.
