How to Make Rosemary Coffee Clean Eating Kitchen

For a creamy and indulgent iced coffee, try our recipe with sweetened condensed milk. It's the perfect balance of sweet and strong!

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Make Rosemary Simple Syrup. First, make your coffee as desired. Then in a saucepan, combine equal parts sugar and water, along with a few fresh rosemary sprigs. Bring the mixture to a boil and stir until the sugar dissolves, then leave the mixture to infuse off the heat for about 10 minutes.

How to Make Rosemary Coffee Clean Eating Kitchen

Take these steps: Soak the rosemary seeds for 24 hours before planting, which improves germination. Scatter the seeds in a tray filled with moist seed-starting mix, just lightly covering them with the mix. Cover the tray with plastic wrap to trap moisture, and make sure the mix doesn't dry out.

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Pumpkin pie spice. Pumpkin pie spice is another novel way to spice up your coffee. All you need to do is mix pumpkin pie spice with ground coffee (1 tbsp for 3/4 cups of coffee) during the brewing process. Add 6 cups of water to this mix and you get 6 servings of pumpkin pie spice coffee.

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1 cup water. 1/2 cup honey. 2 sprigs of fresh rosemary. Bring the water and honey to a boil while stirring to dissolve the honey. Turn the heat down to a simmer and add the rosemary sprigs. Let this cook down for 10-12 minutes until the mixture has thicken some. Remove from heat and allow to cool before use.

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Directions. Combine brown sugar and water in a pot and boil, stirring continuously. Once water boils, add rosemary and let simmer for 3 minutes. Remove from heat and remove rosemary sprigs (if you want a stronger rosemary flavor, leave the sprigs in longer) Stir in vanilla and salt.

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Rosemary is one of the most popular types of coffee torches because it can be added to any type of coffee. When used in the right way, rosemary can add a nice complexity of flavor to your coffee. Sometimes, it is a good idea to use more rosemary than you think you need because it can add a nice roast flavor to your coffee.

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Simmer for 10 minutes. Remove from heat and let syrup come to room temperature. Strain the lavender and rosemary from the syrup. Divide milk evenly between two mugs. Using a milk frother, blend the milk for 1 minute or until a thin layer of foam settles on top. Pour in the coffee evenly between both mugs.

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Add the desired amount of Rosemary infusion to the espresso and stir well. Gently pour the frothy milk over the rosemary-infused espresso. 3. Garnish Your Rosemary Coffee: Garnish your Rosemary Coffee with a fresh rosemary sprig for a visual and aromatic flourish. Optionally, drizzle a little honey on top for an extra layer of sweetness.

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How to Make Rosemary Honey Latte. Prepare a shot of espresso using your finely ground coffee. Warm your milk until it's steaming but not boiling. Froth the milk until it achieves a creamy texture. Stir the rosemary-infused honey into your espresso. Gradually add the frothed milk, spooning the foam on top. Garnish with a fresh rosemary sprig.

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Rosemary Rise Iced Latte. Serves One. 1/2 cup (125 ml) milk of your choice (I love cashew milk) Rosemary syrup, to taste (get the recipe here) Shot of espresso. Fill a glass with ice (don't skimp!). Add the milk and syrup. Pour in the espresso. Stir well to combine (a chopstick works perfectly to get in between the ice cubes).

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Add ground coffee and ground cinnamon to your coffee maker or pour over. Wait for the coffee to brew, then enjoy the sweet, woody flavor notes. Half a teaspoon of cinnamon is enough to flavor six.

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Rosemary Coffee Health Benefits. Rosemary itself is a superfood. It contained the antioxidants caffeic acid and rosmarinic acid, as well as other nutritional benefits. Rosemary has also been studied for its ability to increase memory. For this recipe, I generally use fresh rosemary, but you can also use dried rosemary leaves.

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Meanwhile, combine coffee, rosemary leaves, garlic, brown sugar, salt, and pepper. Place tofu in a sealable dish or ziploc bag, then pour in the marinade. Set in fridge for anywhere from 30 minutes to 6 hours. Set tofu on a parchment paper-lined baking sheet and bake for 15 minutes at 400 degrees F (204 C), flipping halfway through.

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Dissolve brown sugar in water in a medium saucepan over medium heat, stirring until dissolved. Bring water to a boil. Reduce heat to low. Add rosemary and simmer 10 minutes. Strain through a strainer or cheesecloth, cool and serve in drinks. For the latte, mix 3 shots espresso (or about 1/2 cup strong coffee) and 1/2 cup foamed milk plus 2 tbsp.

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Add sugar, water, rosemary, vanilla bean, and vanilla extract to a small saucepan and bring to a boil. Then, reduce heat to a simmer and simmer for 15 minutes. Pour syrup through a mesh strainer and wait until it cools before using. Step 2: Make your latte. Add simple syrup to the bottom of a glass, then add ice, milk and pour espresso over top.