Latte macchiato coffee with maple sage syrup and a pinch of pepper
In autumn and winter we need more warmth and more sweetness. Coffee and milk drinks with the addition of sweet syrup can warm us up and provide a pleasant feeling of comfort and coziness. Coffee with the addition of maple syrup with sage will make the drink taste like... autumn.
I usually drink black coffee, without milk, sugar or other additives. I treat autumn coffee with maple syrup as a unique delicacy, as a delicious dessert. It's the perfect drink for lazy Sunday mornings, especially when you wake up and it's raining, cold and stormy outside. Then, in addition to hot sweet coffee, I recommend a pile of cozy blankets.
What is caffe latte macchiato? It is a three-layer drink with hot milk, strong espresso and milk froth on top. The base of latte macchiato coffee is hot, frothed milk to which espresso is added. Many espresso machines have a latte function, but we can successfully prepare such coffee by hand. All you need to do is froth the milk, brew an espresso, pour it carefully into the milk and be careful not to disturb the foam. If we do it cleverly and professionally, we will get an impressive three-layer drink.
MAPLE SYRUP WITH SAGE
125 ml maple syrup
3 tablespoons of water
3 - 5 sage leaves
50 ml of coffee - freshly brewed espresso (I use Piazza D'oro Forza)
maple syrup with sage
freshly ground colored or black pepper
MAPLE SYRUP WITH SAGE
Let's start with the preparation of the syrup. From the given ingredients, we will prepare a syrup for 3 - 4 coffees, but it all depends on how sweet we like our coffee. We can prepare more syrup by following the rule that for every half a glass (125 ml) of maple syrup we add 3 tablespoons of water and 3 sage leaves.
In a small saucepan, heat the maple syrup with water and sage. Cook over medium heat for about 10 minutes, stirring occasionally. We take out the sage leaves on a plate, when they cool down they are extra to munch on (I like).
The coffee I used to prepare the drink is 100% of the finest Arabica beans from Central America and Brazil. Its beans are flat and long, light brown in color, roasted in an Italian roastery. Piazza D'oro Forza is characterized by a mild and full aroma. Freshly brewed coffee surprises with its taste, has notes of chocolate, macadamia nuts and cloves, which ensure delight from the first to the last drop of coffee. It can be purchased at cafitesse.pl.
First, add 2 - 3 tablespoons of freshly prepared maple sage syrup to the glass. Then froth the warm milk and brew an espresso. Pour the frothed milk and the espresso very carefully into the glass with the syrup. Once you get the hang of it, you'll get effective layers. If you have a latte or cappuccino machine, all you have to do is prepare the syrup and turn the machine on.
Finally, sprinkle your coffee with freshly ground pepper (lightly, or as much as you like) and enjoy this delicious drink while it's hot!
If you don't like or can't drink milk, you can add maple syrup with sage directly to a cup of espresso, it's also delicious!
The entry was created in cooperation with Cafitesse.pl
Marzena 2021-10-21 23:45:51
Intryguje mnie ta szałwia. I chętnie spróbuję takiego połączenia z kawą 🙂 Jesienią takie napoje bardzo lubię
Bernadeta 2021-10-24 20:19:26
Kawa wyjątkowa, świetny przepis.
Agnieszka 2021-10-29 10:59:17
Pieprz sobie wyobrażam, ale kawy z szałwią już zupełnie nie. Co oznacza, że muszę koniecznie spróbować. :D Czy ta kawa nada się do ekspresu kolbowego DeLonghi? Właśnie szukam nowej ulubienicy. :)
TajemniceSmaku 2021-10-30 13:32:58
Syrop klonowy z szałwią jest wyjątkowy. Należy tylko uważać, żeby nie dorzucić "o jeden listek" za dużo 😉 Kawa po zmieleniu nada się do każdego kolbowego ekspresu 🙂
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