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.
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