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Salted Maple Latte with Rosemary Smoke

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“I went through a phase of adding smoke to every drink I could,” writes Morgan Eckroth, the coffee blogger behind Morgan Drinks Coffee, “but I promise that this time, it’s fully warranted.” While this can easily be made as a hot drink, the aromatics of the smoked rosemary lend a delightful contrast to the iced espresso. They note that substituting the sea salt for smoked sea salt adds an extra smoky kick to the drink.

Prep Time 5 minutes
Servings 1

Ingredients

  • 3/4 oz. (22 ml) dark maple syrup
  • 2 oz. (40 g) freshly pulled espresso
  • 6 oz. (180 ml) milk of choice
  • Pinch of sea salt
  • Pinch of ground cinnamon
  • Fresh rosemary sprig for garnish

Directions

In a 16-oz. (500-ml) Collins glass, combine the maple syrup, espresso, milk and salt. Stir to combine. Fill the glass with ice and sprinkle a pinch of ground cinnamon over the drink.

Using a kitchen torch, singe the fresh rosemary sprig until it smokes. Nestle the smoking rosemary sprig into the glass and serve. Makes 1 drink.


Recipe courtesy of Morgan Eckroth, barista and founder of Morgan Drinks Coffee

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