In general, I’m not a fancy, foo foo, flavored latte kind of person. Mornings, I prefer a single cappuccino (no messing around with “caff” or “fat” or “pumps” or “Vente”) or, after dinner, a perfectly pulled single espresso with just a bit of raw sugar. When feeling especially indulgent, I may splurge on a true macchiato with an orange twist (not to be confused with Starbuck’s bastardization, look it up).
These were my go-to hot beverages until, a few months ago, I discovered (gasp!) cardamom rose lattes at my local coffee house. Cardamom? And rose? Decidedly foo foo, I was nonetheless hooked. If Chai was female, it would taste like this. I adore citrusy-spicy cardamom and use it often in my baking – an unexpected alternative to cinnamon and I’ve always been a fan of those delicate, rose-scented, syrupy Indian sweets. Combine these two flavors with creamy steamed milk and a bit of espresso and you have an exotically spicy, floral, sweet treat that can only be described as well-being in a mug.
Since returning to work, I’ve taken to making my own cardamom rose latte so I can begin each morning with this comforting, soothing brew. It makes my morning a bit brighter.
To learn more about the benefits of rose, check this out.
Cardamom Rose Latte
- 1 cup sugar
- ½ cup water
- 1 ½ teaspoons cardamom
- 2 Tablespoons rose water
- To make syrup: In a small saucepan, heat sugar and water together until sugar is completely melted and mixture looks clear. Remove from heat, stir in cardamom, cover, and let steep for 30 minutes to 1 hour. Strain through cheesecloth and add rose water.
- To make latte: Make latte according to your machine’s directions. Stir in one tablespoons of syrup (or to taste) for each 8 oz. of milk. Breathe deeply and enjoy.