This Rose Cardamom Latte is an elegant and lovely partner to the Lavender Banana Bread I made!
I decided to write a separate post for this Rose Cardamom Latte because I didn’t want to overcrowd my Lavender Banana Bread post with too many photos.
I actually ended up taking a TON of photos for both the banana bread and this latte even though going in I had no idea if I was going to love the recipes enough to blog about them. It’s a good thing I did, because now I can enthusiastically talk about this combo with lots of visual aid lol.
You obviously don’t have to make this recipe along with the banana bread, but I wanted to do this floral-themed combo for fun. Funnily enough it was like an all-or-nothing move on my part, because somehow the uncertainty of my reaction to flower-infused recipes pushed me to make more of them. The good news is neither the banana bread (featuring lavender buds) nor the latte (featuring rose buds) are overpoweringly floral, so you don’t have to worry about that aspect if you do decide to pair them together.
I was initially hesitant about buying food-grade dried flowers to cook with but I found that there are so many affordable options online these days, it seems like a crime not to at least give it a try. I’m really glad I did.
I haven’t made any desserts with dried rose as of this writing, but I have tried making different versions of rose syrups and I find that edible dried roses really shine in this application.
For this Rose Cardamom Latte, you start by making the syrup. What’s interesting about this recipe is that you have the option to use honey as your sweetener base rather than sugar. The syrup is made up of honey/sugar, water, dried rose, and ground cardamom. These four are simmered together, then left to sit off the heat for at least 30 minutes.
Once the rose has completely infused into the syrup, you get a GORGEOUS syrup. I love this color! If you’ve seen store-bought rose syrup, the color is a bright, almost neon pink. This one looks like a dusty rose color and looks very natural.
Typically, once the syrup cools down, it starts to thicken significantly. In this case however, I found that my syrup came out a little runnier compared to syrups I previously made using sugar. Surprisingly enough, it actually holds out well against other liquids. It’s quite suitable for layering, which is why I’m not considering adjusting the honey-water ratio anymore.
I have tried this drink with instant espresso and strong brewed coffee. Both were lovely, but I imagine it will be even better with freshly pulled espresso from a machine. The rose and the cardamom are not super strong in the drink, but they are definitely present. If you are not a fan of cardamom, you might not like this. I definitely loved it with the Lavender Banana Bread though!
Rose Cardamom Latte
For the rose-cardamom simple syrup
- 2 Tablespoons food-grade dried rose petals
- ¼ teaspoon ground cardamom
- ¼ cup honey, or substitute 1/3 cup sugar
- ½ cup water
To make the latte
- 2 shots espresso or ¼ cup strong brewed coffee
- 2 to 3 Tablespoons rose-cardamom simple syrup
- ¼ cup milk, or more as desired
- Ice cubes
Make the simple syrup
- In a small saucepan over low heat, mix together water, rose petals, cardamom, and honey (or sugar). Let it come to a simmer and stir for about 3 to 5 minutes. Make sure the honey (or sugar) is dissolved.
- Remove from heat, cover, and steep for 30 minutes until completely cooled. Strain into a jar with a lid for storage. The syrup will be a pretty rosy color. Keep in the fridge for 1 week.
Make the latte
- Add ice into a serving glass, then add in the simple syrup. Slowly add in the milk, followed by the coffee. Top with rose petals if desired, then serve with a stirrer. Admire the layers before stirring together and enjoying.
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