Rose Brown Sugar Latte
The caramel flavor notes of light brown sugar perfectly enhance the rose petal-infused syrup in this trend-forward latte.
Servings
Rose Water Syrup (Yields 20 oz)
- 20 grams edible rose petals 20 grams edible rose petals
- 400 grams hot water 400 grams hot water
- 400 grams Florida Crystals® Organic Raw Cane Sugar 400 grams Florida Crystals® Organic Raw Cane Sugar
Rose Brown Sugar Latte
- 0.5 oz (2 pumps) rose water syrup 0.5 oz (2 pumps) rose water syrup
- 2 shots brewed espresso 2 shots brewed espresso
- 2 teaspoons Florida Crystals® Organic Light Brown Raw Cane Sugar 2 teaspoons Florida Crystals® Organic Light Brown Raw Cane Sugar
- 8 oz whole milk 8 oz whole milk
Instructions
Rose Water Syrup
Combine all ingredients and steep for 3 hours. Finished syrup has a shelf life of 3 days.
Rose Brown Sugar Latte
Step 1
Add rose water syrup to cup.
Step 2
Brew 2 shots of espresso over light brown sugar. Stir until fully dissolved. Pour into cup.
Step 3
For iced latte: Add cold whole milk with ice.
For hot latte: Steam whole milk to 150°F and add to cup.
Step 4
Top with a sprinkle of edible rose petals and light brown sugar.
Meet the Chef
Melissa Villanueva is the Owner and Founder of Brewpoint Coffee, which has three locations in Elmhurst, IL.
Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.