Rose Caffè Latte with Vanilla
The comforting aroma of vanilla whipped cream, a hint of rose for a lightly floral spiced latte.
15 min.
Difficult
Here is what you need
Ingredients
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- capsule of either Volluto or Decaffeinato Grand Cru
- ½ : Tahitian vanilla bean, sliced lengthwise
- 40 g / 1.3 oz of heavy whipping cream
- tea spoon of confectioners sugar
- 1½ : table spoon rose water, preferably natural
- 200 ml / 6.8 oz of skimmed milk, very cold
- ½ : vanilla bean, fresh rose petals, or small dry Damascus rosebuds
- tall recipe glass (350 ml/12 oz)
- small knife
- saucepan
- Ritual Recipe
- Ritual Recipe Spoon
Materials
- tall recipe glass (350 ml/12 oz)
- small knife
- saucepan
- Ritual Recipe
- Ritual Recipe Spoon
Let's make it!
- Add the rose water to the milk
- Scrape out the seeds of the halved vanilla bean with a small knife
- Add both the pod and the seeds to the whipping cream
- Heat the cream until just warm, then let it cool, chill in the fridge
- Once the cream is very cold, remove vanilla pod and whip the cream, gradually adding the sugar
- Fill into a tall glass
- On top of this, prepare a Volluto or Decaffeinato Grand Cru in esresso (40 ml / 15 oz)
- Add the rose milk
- Decorate with vanilla bean, with rose petals or rosebuds
- Enjoy immediately
Recommended Nespresso coffees
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Rose Caffè Latte with Vanilla
- 15 min.
- Difficult
Materials
- tall recipe glass (350 ml/12 oz)
- small knife
- saucepan
- Ritual Recipe
- Ritual Recipe Spoon
Recommended Nespresso coffees
Ingredients
- capsule of either Volluto or Decaffeinato Grand Cru
- ½ : Tahitian vanilla bean, sliced lengthwise
- 40 g / 1.3 oz of heavy whipping cream
- tea spoon of confectioners sugar
- 1½ : table spoon rose water, preferably natural
- 200 ml / 6.8 oz of skimmed milk, very cold
- ½ : vanilla bean, fresh rose petals, or small dry Damascus rosebuds
Inspirations
Let's make it!
- Add the rose water to the milk
- Scrape out the seeds of the halved vanilla bean with a small knife
- Add both the pod and the seeds to the whipping cream
- Heat the cream until just warm, then let it cool, chill in the fridge
- Once the cream is very cold, remove vanilla pod and whip the cream, gradually adding the sugar
- Fill into a tall glass
- On top of this, prepare a Volluto or Decaffeinato Grand Cru in esresso (40 ml / 15 oz)
- Add the rose milk
- Decorate with vanilla bean, with rose petals or rosebuds
- Enjoy immediately