Spring has sprung and it’s time to break out my favorite coffee drinks, including my lavender latte recipe and, of course, my rose latte recipe. I’ve been working on perfecting these lattes for the past several years and, when I finally started using an espresso machine last year, it was a total game changer. With the crema from the espresso maker and just a bit of half and half, I’m finally able to replicate the creaminess that had always escaped my floral lattes. Seriously, game changer.
My Favorite Spring Drink: Rose Latte Recipe
Granted I haven’t made a batch of lavender syrup yet this spring, so perhaps I’m biased, but rose is definitely my latte of choice these days, and this simple rose vanilla syrup adds a sweet, subtle floral taste. You’ll want to add more of the syrup than you think you should to actually get the rose taste rather than a straightforward sweetness.
In that vein, I’ll keep it short and sweet today, and get straight to the recipe. However, I have noticed that rose cardamom seems to be a thing, so you may see that next on here…
If you’re in the DC area, I pick up my dried rose petals from Souk on Barracks Row and would highly recommend.
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- 3/4 cup water
- 3/4 cup honey
- 3/4 cup dried rose petals
- 1 teaspoon vanilla extract
- 2 shots espresso
- 1 oz half and half
Ingredients
Rose Coffee Syrup
Rose Latte
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- Bring the water, sugar, rose petals, and vanilla extract to a boil in a small saucepan. Stir for just a few seconds, then remove from heat. Stir until honey is dissolved. Let cool. Strain out rose petals. Store in fridge.
- Brew a double shot of espresso. Add one tablespoon of rose coffee syrup. Add in half and half. Stir gently. Sip. Enjoy!
