The Beekeeper
Morgan Eckroth
6 minutes
3 minutes
Latte
A floral latte that’s sweet, botanical, and elegant. Also, yes, I did name this after seeing the Jason Statham movie.
What You'll Need
Equipment
- Mortar and pestle (optional)
- Small metal spoon
- Saucepan
- Storage bottle
- Fine mesh strainer
- Milk steaming pitcher
- Espresso Machine
Infused Honey Syrup
- 200g honey
- 100g water
- 15g dried juniper berries
- 2 vanilla bean pods
- Peel from 1 lemon
The Beekeeper
- 3/4oz infused honey syrup
- 2oz freshly pulled espresso
- 6oz steamed milk of choice
- Bee pollen for garnish
- Edible flower for garnish
Build
Infused Honey Syrup
- Lightly crush the juniper berries using the back of a spoon or a mortar and pestle.
- Split and scrape both vanilla pods, reserving both the seeds and the pods.
- Add the honey, water, juniper berries, vanilla pods and seeds, and lemon peels to a saucepan.
- Simmer on medium heat for five minutes.
- Remove from heat and allow it to cool fully before straining out the solids.
- Bottle and store in the fridge for up to two weeks.
- Of note, I suggest adding the spent vanilla pods to the syrup when you store it. They will continue to infuse in the syrup during storage.
The Beekeeper
- Add the honey syrup and espresso to a cup, stirring to combine.
- Steam and pour the milk into the espresso.
- Lightly dust one side of the drink with bee pollen and place an edible flower on the surface of the drink