Have I mentioned before that coffee is my favorite thing ever? Well if you didn’t know before, know you do. Coffee is my liquid gold! Nine times out of ten, I’m a total plain jane, opting for a full-bodied cup with just a splash of milk or cream (dairy or non). But on the occasion, I really enjoy a fancied up specialty bev. One with spices, florals and a touch of sweetener. The recipe I’m sharing today is a coffee with 3 of my all-time flavor notes: a maple cardamom rose latte.
Rose with coffee? Yes, friend. You wouldn’t believe how well the floral flavors of rose meld with coffee. It works even better than lavender in my opinion! Important to note: I highly recommend the use of dried rose petals and not a rose extract or hydrosol. It’s super (read: too) easy to take your rose flavor from great to tastes like soap when using an extract. Using the dried petals seems to keep the flavor present without being punchy.
Now let’s talk syrup.
l feel SO fortunate to live in a maple syrup state. Nothing beats the caramel notes of local upstate syrup — It’s most definitely my sweetener of choice. Alright, can I rescind my statement from above? I’m pretty sure maple syrup is my liquid gold. Yeah, let’s go with that. Anyway, I highly recommend you scout out a good bottle of pure maple syrup for the best flavor possible, bonus points for finding a local bottle if available in your area!
One of maple syrup’s shining qualities is it’s versatility. Maple goes well with so many different things, one of which being warm spices. For this latte recipe, I paired maple with one of my all-time favorite warming spices: cardamom. I love love LOVE cardamom, especially in baking, curries and all things chai spiced. In this latte, the cardamom did a great job at complementing the maple and balancing out the rose by adding warmth.
side note: if you’re a cardamom lover, you MUST try these orange cardamom snickerdoodles.
Making the Latte
I was slightly skeptical about how this flavor combo would work together, but man is it good! It only requires about 15 minutes of prep/cook time. As the milk infuses with the cardamom and rose you can brew the coffee however you prefer. For this recipe, I brewed strong pour-over coffee, but this latte would also taste delicious with 2 shots of espresso or 4 ounces of standard drip coffee brewed in any format! Feel free to increase or decrease the amount of maple used depending on your sweetness preferences.
Alright let’s get brewing, yeah?
Maple Cardamom Rose Latte
Be a coffee maximalist with this latte pulling flavors from maple syrup, dried rose petals and whole cardamom pods.
- 2 cups milk dairy or non
- 8 oz strong coffee or 4 shots of espresso
- 3 tbsp dried rose petals food grade quality
- 1 tbsp cardamom pods
- 1 tbsp pure maple syrup +/- by preference
In a small sauce pan, combine the milk, cardamom and rose petals. Heat to a simmer. Leave on low heat for 10 minutes. Add the maple syrup in the last few minutes.
Strain the infused milk into a pitcher through a fine mesh strainer/sieve.
Brew 8 ounces of strong coffee or make 4 shots of espresso. Divide the coffee between 2 mugs.
Optional step to froth the milk with a hand frother or whisk before dividing among the 2 mugs to sip and enjoy!
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