An autumnal coffee with unique Mediterranean flavor coming from across the Atlantic.

An autumnal coffee with unique Mediterranean flavor coming from across the Atlantic.

The world of espresso, we have said before, is magical and endless. Alongside traditional recipes espousing the Italian heritage of espresso, they are emerging as ever-so-popular recipes that are even more endearing to our tasty sensors - while baristi around the world are constantly inventing new recipes, either by tapping into older ones or moving their own creative path. .

It is no longer uncommon for many baristi, especially abroad, to offer their own signature coffees, just as barmen do with their special cocktails. In many cases, these specialty coffees act as "fritters" and specialties of the shop, while, of course, they endorse the barista's resume, making him the sought-after professional.

In this context, there are a number of magazines that hunt the talented baristi for such a recipe. Of the many similar recipes available, we tried (and adapted as much as possible to Greek reality) Rosemary Vanilla Latte by Kelsey Forde from Brooklyn Roasting Company. Although, at first glance, the combination of espresso with rosemary may seem counterintuitive, the result is a Mediterranean-flavored coffee, in which the "ground" notes pleasantly control the intensity of the coffee.

Rosemary Vanilla Late is better enjoyed hot and is perfect for autumn afternoons!

What do you need for a Rosemary Vanilla Latte?

• 1/4 mug of fresh rosemary
• 1 ½ mug of hot water
• 1 - 2 tablespoons vanilla extract
• 1/4 mug of brown sugar
• A double espresso
• Or mug of almond milk

How is Rosemary Vanilla Latte prepared?

• Boil the rosemary in warm water, making a simple rosemary tea
• Withdraw from the heat and strain when it reaches the desired taste intensity
• While the water is still hot, add the sugar and vanilla, stirring to dissolve completely.
• Add two tablespoons of the syrup to the mug and extract a double espresso over the syrup.
• Create a simple foam with almond milk and top it
• Garnish with a small leaf of rosemary.

Tips for a delicious Rosemary Vanilla Latte

• How intense your syrup will be depends on how long you will let the rosemary boil. If you are not familiar with its taste, you can make a light syrup, at least the first time
• The original recipe uses demerara sugar, which we can find in health food stores, but brown sugar has a similar effect.
• Vanilla extract is very common in America, but is rare in Greece. We can replace it with molasses, carob, or honey
• You can use whatever coffee blend youwant, but it's best to choose a fragrant, 100% Arabica coffee
• The recipe can also be served with regular milk, however almond milk endows the coffee with a more complex flavor

This fall, our afternoon coffee may taste Mediterranean, with an imaginative barista on the other side of the world - because coffee brings us close!