Salted Maple Latte with Rosemary Smoke
“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.
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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