The Vale of Peaches
Morgan Eckroth
5 minutes
3 minutes
Latte
This peach and rosemary latte is deliciously summery. A word of advice: this syrup is best when made with ripe (if not slightly over-ripe) and in-season peaches.
What You'll Need
- Storage container
- Paring knife
- Fine sieve
- Storage bottle
- Ziplock bag or mortar and pestle
- Espresso machine
- Milk steaming pitcher
- Cocktail skewer
- 300g fresh peaches, peeled and chopped
- 300g sugar
- sprigs of fresh rosemary
- 3/4oz rosemary peach syrup
- 2oz freshly pulled espresso
- 8oz milk of choice
- Freeze-dried peach dust for garnish
- Lemon peel for garnish
- Speared peach wedge for garnish
Build
- Combine the chopped peaches and sugar in a container, stirring gently to ensure the peach pieces are fully coated.
- Nestle the rosemary sprigs between cut fruit.
- Cover and allow the syrup to macerate in the fridge for 12 hours, stirring half-way through to incorporate any sugar that has gathered at the bottom.
- Use a fine sieve to strain out the syrup. Bottle and store it in the fridge for up to two weeks.
- A note: Keep the sugared peaches! They’re great as a topping for oatmeal, pancakes, cheesecake, etc.
- Crush a handful of freeze-dried peaches in a plastic bag or by using a mortar and pestle.
- In a cup, stir together the syrup and freshly pulled espresso.
- Steam and pour the milk into the espresso mixture.
- Dust half of the latte with the peach dust and express an orange peel over the surface of the drink.
- Spear a slice of peach with a cocktail skewer and place it along the rim of the cup.