I usually drink a foamy cappuccino or iced coffee with a splash of half and half for breakfast, so as you can infer, not much sweetness or sugar.
I was weary of trying out this recipe from having too many sweet drinks from Starbucks gone terribly wrong, or from getting iced coffee so watery it doesn’t taste like coffee anymore. But I ended up loving this recipe, and it’s so refreshing. The ingredients mix for beautiful color, texture and taste. Adjust amounts of syrup, milk and coffee to your liking.
Rosemary syrup, from the Almond Eater
- 1/2 cup sugar
- 1/2 cup water
- 1 rosemary sprig
- 1 tsp vanilla extract
- 1–2 tbsp rosemary syrup
- 1 cup milk (I used half & half with coconut)
- 4 shots espresso (I used instant powdered espresso, since it’s cold it doesn’t melt the ice. Use 1 Tbs. espresso powder per 4 Tbs. water.)
- Rosemary sprigs for garnish
- Add sugar, water rosemary sprig and vanilla extract to small saucepan.
- Boil, then reduce heat to low. Cook for 15 minutes.
- Remove from heat and put in the fridge to cool.
- Prepare instant espresso while syrup is cooling. Place in fridge.
- Once syrup is cool, remove espresso and syrup from fridge.
- Pour desired amount of syrup on bottom of a glass, then the desired amount of milk. Top it off with espresso! And add that rosemary sprig for a lovely scent and garnish.