This macchiato is all about using a classic flavor pairing, vanilla and rosemary to bring out the deep chocolate undertones in the Black Tuxe Ethiopian roast. It’s Luxe. It’s Sophisticated. It’s Sweet.
Curated by. Mia Simone Rush
Vanilla Syrup Ingredients
½ cup water
½ cup granulated sugar
3 teaspoons vanilla extract
Rosemary Syrup Ingredients
⅔ cup water
⅔ cup granulated sugar
2 teaspoons dried rosemary
Rosemary Whipped Cream Ingredients
1 cups heavy whipping cream
2.5 tablespoons rosemary syrup
1, 3 ounce Black Tuxe ice cube
2 ounces Black Tuxe roast chilled
5 ounces Almond milk
1 ounce vanilla syrup, .5 oz rosemary syrup
Monin Dark Chocolate Sauce* (optional)
Chicago French Press silicone ice cube mold, mesh strainer, hand mixer, sandwich bag
Brew : Do ahead; using your preferred brewing method make 3 cups of coffee (6 tablespoons Black Tuxe Roast : 18 oz water) as recommended in the CFP Brewing Guide, let cool.
Evenly distribute coffee into ice mold, about 3 oz per cube and freeze until solid, about 6 hours. For best results let set overnight. Store remaining coffee in an airtight container or glass jar; keep chilled to use later.
Combine warm water, sugar and vanilla extract in a jar. Cover and shake until sugar is dissolved. Keep chilled until ready to use.
Rosemary Infused Whipped Cream & Macchiato
Special Note : Don’t let your rosemary syrup and whipped cream go to waste. Add .5- 1 oz of it to one of these Chicago French Press roast : Peach Nectar, Lemon Brulee, Coconut Creme, Original Blend and up your coffee game.
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