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