Brown Sugar and Rosemary Syrup

I love a good latte. Iced, preferably. Cold brew, iced coffee, it’s just how I like it (nothing blended, please). While I appreciate hot coffee and hot espresso drinks, the only time I truly want my coffee hot is in the dead of winter. Like single-digit-weather-winter. And even then, I could drink it cold. 

My wife took me out for my birthday recently, and on our adventures that day I had one of the most perfect iced lattes that I can ever remember having. It was a Brown Sugar and Rosemary latte. Not too sweet, perfectly creamy. Just a hint of rosemary on the tongue after sipping. I was so shocked by it I decided to try and re-create it at home. It only took me two attempts. I’m so happy with it and excited to share it with you. Try it in your cup of hot coffee in the morning, or if you’re like me, stir it into your iced coffee. Enjoy

2 cups of water

1 cup packed dark brown sugar

1 sprig of rosemary from the garden (or 1tbs dried rosemary leaves)

Pinch of sea salt

Combine all ingredients into a small pot. Bring to a boil, and reduce to a simmer, allowing to simmer for 10 minutes, stirring occasionally. Remove from heat and allow rosemary leaves to steep an additional 10 minutes. Pour through cheesecloth or fine mesh strainer. Cool and store in an airtight glass container. Will keep on counter for up to 2 weeks. 

Suggested use: as a sugar substitute in your favorite coffee drink, hot or iced, use it in the same measurements you would with your normal sweetener.