the Sage Test Kitchen
Smoked Rosemary and Ginger Latte
Bold, spiced and beautifully aromatic, this latte layers fragrant ginger syrup with rich espresso and velvety milk. Infused with the essence of smoked rosemary, it’s a deeply warming, cafe-style experience with a touch of theatre.
the Oracle™ Jet
It starts with great beans — beanz.com15 mins total time
5 mins active time
Easy
Serves 1
Ingredients
Measurements:
1 fresh rosemary sprig
1 double espresso
Whole milksteamed and textured
For the ginger syrup
100 g fresh gingersliced
2 star anise
50 g light brown sugar
50 g caster sugar
100 ml water
Instructions
- 1
To make the ginger syrup, place the ginger, star anise, sugars and water in a small saucepan. Heat over a medium heat, stirring until the sugars dissolve. Simmer for 5 minutes or until slightly syrupy. Set aside to cool, then strain into an airtight container or jar.
Tip: Store the ginger syrup in an airtight container in the fridge for up to 4 weeks. - 2
Toast the rosemary sprig using a blow torch. Cover the smoking rosemary with the serving glass and stand for 5 minutes.
- 3
Add 2 tablespoons of the ginger syrup to the serving glass. Place the glass under the portafilter and watch as the espresso free pours.
- 4
Top with steamed and textured milk. Garnish with the smoked rosemary sprig.