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

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    • Mortar and pestle

    • Fine sieve

    • Syrup bottle

    • Espresso machine

    • Citrus peeler

    • Milk steaming pitcher

    • Medium saucepan

    • Stove

    • Gram scale

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    • 250g sugar

    • 125g water

    • 10g green cardamom pods

    • 6g dried rose petals

    • 2g salt (Diamond Crystal)

    • Peels from one orange

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    • ¾oz Rosie syrup

    • 2oz freshly pulled espresso

    • 5oz milk of choice

    • Orange peel for garnish

    • Dona Cardamom Rose Dust (optional)

    Build

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      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.

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      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.