Smoked Rosemary and Ginger Latte

Instructions

• 1

  To make the ginger syrup, place the ginger, star anise, sugars and water in a small saucepan. Heat over medium, stirring until the sugars dissolve. Simmer for 5 minutes or until slightly syrupy. Set aside to cool, then strain into an airtight container or jar.

  Tip: Store the ginger syrup in an airtight container in the fridge for up to 4 weeks.
• 2

  Toast the rosemary sprig using a blow torch. Cover the smoking rosemary with the serving glass and stand for 5 minutes.

• 3

  Add 2 tablespoons of the ginger syrup to the serving glass. Place the glass under the portafilter and watch as the espresso free-pours.

• 4

  Top with steamed and textured milk. Garnish with the smoked rosemary sprig.