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Coffi Breaks: Pink Rose Latte RecipeWhat you will needDouble espresso shot (or alternatively French press/instant strong coffee measure)Your choice of milk Red food colour gel (the one I'm using is from Poundland)Edible gold glitter (also from Poundland)Dried rosebuds (I bought these at a local market but here are a few options to buy online)Whipped cream toppingFrench press for frothing your milk (alternatively a sealable mason jar) ?Method (Espresso machine)1. Start by steaming your milk with your steam wand (usually home espresso machines take a little longer to froth/heat milk, so I always start with the milk to ensure my espresso doesn’t ruin)2. Pull your double espresso shot.3. Transfer your coffee into your cup.4. Add 3 drops of food colour gel to the espresso and stir.5. Pour milk onto your espresso.6. Top with whipped cream.7. Decorate with dried rosebuds and sprinkle with edible glitter.Method (French press)1. Add 30g of coarsely ground coffee in your French press and 1 1/2 cups of hot water, steep for 4 minutes.2. Heat your milk on the stove on medium heat for 3-5 minutes, stirring consistently to ensure milk doesn't burn.3. Place the lid on your French press and filter your coffee.4. Transfer your coffee to cup.5. Add 3 drops of food colour gel to the coffee and stir.6. Clean French press and transfer your warm milk into it, put on the lid and use push/pull movements with your plunger until milk has doubled in volume. Alternatively, transfer your milk into a sealable mason jar, put on the lid, and shake until milk has doubled in volume (about 1-2 minutes).7. Pour milk onto coffee.8. Top with whipped cream.9. Decorate with dried rosebuds and sprinkle with edible glitter.Method (Instant coffee)1. Heat your milk on the stove on medium heat for 3-5 minutes, stirring consistently to ensure milk doesn't burn.2. Put 1tsp of instant coffee into your cup and top with ? cup of hot water and stir. 3. Add 3 drops of food colour gel to coffee and stir.4. Transfer your warm milk to your French press, put on the lid and use push/pull movements with your plunger until milk has doubled in volume. Alternatively, transfer your milk into a sealable mason jar, put on the lid, and shake until milk has doubled in volume (about 1-2 minutes)5. Pour milk onto coffee.6. Top with whipped cream.7. Decorate with dried rosebuds and sprinkle with edible glitter. ................
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