Post caption
Day 8: Salted Rosemary Caramel Latte
Usually caramel is made as a sauce with cream and butter, but this is a dairy free caramel syrup. One of the perks of using a syrup over a sauce is that it mixes into lattes a little easier. So, even if you’re not feeling the rosemary, it’s good to know how to make a simple caramel syrup.
Here’s how we make ours:
1 cup cane sugar
3/4 cup warm water
1/4 tsp sea salt
14g fresh rosemary
Add sugar and just a 1/4 of your water to a sauce pan. Mix the sugar and water until you have a uniform slurry. Now place over medium high heat and bring to a boil. DON’T STIR. Once it’s reached a nice amber color (about 10 min) remove from heat and slowly stir in the rest of your warm water. If the syrup gels up, put it back on low heat and stir until syrupy. Add rosemary and salt. Simmer on low for 5 minutes. Remove from heat and allow rosemary to steep as your syrup cools.
Transcript
30 drinks in thirty days. We're on a speed run to make the best winter menu in the whole world. No a lot of you guys are commenting asking for rosemary rank. We've already done quite a few of those. Today good made a rosemary caramel syrup. Kate, do you think we're overdoing the rosemary? No. I feel like it's it's chill. Let's fucking try it. This is your editor speaking. We will arrive at the conclusion of this video in twenty four seconds. I'd like to wish you a good rest of your day, and thank you for watching Little Joy. That's, like, different than any rosemary drink we've had. Subtler and sweeter. I thought I was gonna be a hater because I'm experiencing rosemary burnout, but it's pretty damn good. I think we can be done with the rosemary. Better time I have to buy rosemary from the grocery tier, I have to grip the herbs and sniff them all. So it might be time to put rosemary to rest for the sake of my dignity. It's good, but it's nothing special. I do not think it should be on the menu. I think that should go on the menu.
