Honeysuckle latte

“She could charm the dew right off the honeysuckle”

I love growing honeysuckle in my garden — that smell and remarkable beauty! I recently discovered that when used to create a simple syrup and combined with coffee, the edible nectar of the fragrant flower imparts a subtle depth of sweetness. The impact is a delight for the senses. The distinctive aroma of honeysuckle carried on a summer breeze combined with a unique blast of subtly sweet flavor; as charming and tantalizing a combination as this latte is, it is also easy to prepare. Enjoy!

Ingredients

honeysuckleingredients

3/4 ounce honeysuckle syrup (use your favorite or follow the recipe below)

doppio espresso (2 ounces)

6 ounces milk

1/2 teaspoon vanilla extract

decorative sugar for garnish


Directions

1) Combine your milk, vanilla extract, and honeysuckle syrup in a small saucepan and heat on a medium flame until it is just about to boil. Remove the mixture from the stove. Froth the sweetened milk and set aside.

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2) Brew your espresso using your preferred method. If using a Moka Pot, check out our stovetop espresso brewing guide.

3) Preheat the cup you will serve your latte in. I do this by running it under hot water.

4) If you prefer extra sweetness in your cup, add a tablespoon of honeysuckle syrup now.

5) Pour your espresso into the cup. If you included extra sweetener give it a stir.

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6) Scoop the frothed milk on your espresso and top with decorative sugar or the garnish of your choice.

6) Enjoy!

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Honeysuckle syrup

homneysuckle

Combine 1/2 cup honeysuckle flower with 1 cup of water in a saucepan and bring the mixture to a boil. Lower the heat and allow the mixture to simmer until the volume is reduced by half. Strain and return the liquid to the saucepan on medium heat. Add 1/2 cup sugar and stir continuously until dissolved. When done, the contents should no longer appear foggy.  Transfer the syrup to an airtight container(s).

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