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Creamy Pink Rose Latte Recipe with Easy Homemade Vanilla Bean Syrup

creamy pink rose latte - featured image
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A delicate and creamy pink rose latte featuring a homemade vanilla bean syrup that adds rich depth and floral notes, perfect for cozy moments or impressing guests.

Ingredients

Scale
  • 1 cup granulated sugar (organic cane sugar preferred)
  • 1 cup water
  • 1 whole vanilla bean, split lengthwise (or 1 tbsp pure vanilla extract)
  • 1 cup whole milk (or milk alternative such as oat milk)
  • 2 tablespoons homemade vanilla bean syrup
  • 1 tablespoon rose syrup (quality brand like Monin or homemade)
  • 1 shot (about 1 oz / 30 ml) espresso or strong brewed coffee
  • Optional: whipped cream or dried edible rose petals for garnish

Instructions

  1. Make the Vanilla Bean Syrup: In a small saucepan, combine 1 cup sugar and 1 cup water. Add the split vanilla bean with seeds scraped into the pan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely (about 5 minutes). Let it simmer gently for another 5 minutes to infuse the vanilla flavor.
  2. Cool and Store Syrup: Remove from heat and let the syrup cool. Strain out the vanilla bean pod if you prefer a smooth syrup. Transfer to a clean jar and refrigerate. It lasts up to 2 weeks.
  3. Brew Your Coffee: Prepare 1 shot of espresso or 1 oz (30 ml) of strong coffee. Pour it into your favorite mug or latte glass.
  4. Heat and Froth Milk: Warm 1 cup (240 ml) of milk gently on the stovetop or in the microwave until steaming but not boiling (about 150°F / 65°C). Froth using a frother or whisk vigorously until creamy and frothy.
  5. Mix the Latte: Stir 2 tablespoons of vanilla bean syrup and 1 tablespoon of rose syrup into the espresso. Slowly pour the frothed milk over the coffee mixture, holding back the foam with a spoon. Then, top with foam for that classic latte look.
  6. Garnish and Serve: If desired, add a dollop of whipped cream and sprinkle dried edible rose petals on top. Serve immediately.

Notes

Do not boil syrup vigorously to avoid caramelized or bitter taste. Start with less rose syrup and adjust to taste to avoid overpowering floral notes. Whole milk froths best, but oat or almond milk are good vegan alternatives. For better milk frothing, chill milk before heating. Syrup can be stored refrigerated up to 2 weeks and reheated gently if crystallized.

Nutrition

Keywords: pink rose latte, vanilla bean syrup, rose syrup, creamy latte, homemade syrup, floral latte, cozy drink, espresso drink

Find it online: https://blixfood.com/creamy-pink-rose-latte-recipe-with-easy-homemade-vanilla-bean-syrup/