Ring Around The Rosie

Ring Around The Rosie

Morgan Eckroth
Category

Latte

A delightfully floral and spiced latte that can be served hot or iced.

Ring Around The Rosie

What You'll Need

    Equipment

    • Mortar and pestle
    • Fine sieve
    • Syrup bottle
    • Espresso machine
    • Citrus peeler
    • Milk steaming pitcher
    • Medium saucepan
    • Stove
    • Gram scale

    Rosie syrup

    • 250g sugar
    • 125g water
    • 10g green cardamom pods
    • 6g dried rose petals
    • 2g salt (Diamond Crystal)
    • Peels from one orange

    Drink build

    • ¾oz Rosie syrup
    • 2oz freshly pulled espresso
    • 5oz milk of choice
    • Orange peel for garnish
    • Dona Cardamom Rose Dust (optional)

    Build

      Rosie syrup

      1. Lightly crush the cardamom pods with a mortar and pestle or back of a spoon.

      2. Peel the orange, avoiding as much of the pith as possible.

      3. Add all the ingredients to a saucepan on medium heat and bring to a simmer, stirring occasionally.

      4. Allow it to simmer for 5 minutes before removing from heat.

      5. Let the syrup cool to room temperature before straining out the solids with a fine sieve. Bottle and store in the fridge for up to two weeks.

      Drink build

      1. Add the syrup and espresso to a cup and stir.

      2. (Optional) If using, sprinkle a thin layer of cardamom rose dust on the top of the combined espresso.

      3. Steam and pour the milk into the espresso.

      4. Peel a thick orange peel and express the oils over the surface of the drink.