Ring Around The Rosie
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Category
LatteAuthor:
Morgan EckrothA delightfully floral and spiced latte that can be served hot or iced.
What You'll Need
Equipment
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Mortar and pestle
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Fine sieve
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Syrup bottle
- Espresso machine
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Citrus peeler
- Milk steaming pitcher
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Medium saucepan
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Stove
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Gram scale
Rosie syrup
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250g sugar
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125g water
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10g green cardamom pods
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6g dried rose petals
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2g salt (Diamond Crystal)
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Peels from one orange
Drink build
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¾oz Rosie syrup
- 2oz freshly pulled espresso
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5oz milk of choice
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Orange peel for garnish
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Dona Cardamom Rose Dust (optional)
Build
Rosie syrup
Lightly crush the cardamom pods with a mortar and pestle or back of a spoon.
Peel the orange, avoiding as much of the pith as possible.
Add all the ingredients to a saucepan on medium heat and bring to a simmer, stirring occasionally.
Allow it to simmer for 5 minutes before removing from heat.
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
Add the syrup and espresso to a cup and stir.
(Optional) If using, sprinkle a thin layer of cardamom rose dust on the top of the combined espresso.
Steam and pour the milk into the espresso.
Peel a thick orange peel and express the oils over the surface of the drink.

