Rosemary Rise {Best Coffee Drink, Ever}

A few weeks ago, a friend posted a photo of this latte she had at Brown’s Court Bakery in Charleston, SC. Actually, it wasn’t even a photo of the drink—it was a sign describing the ingredients that hangs in the bakery. If ever two words intrigued me, Rosemary Rise might just be the winner, especially when it comes to a coffee drink. I love new and interesting flavor combinations, but never would’ve thought to add rosemary to coffee. For what it’s worth, I’ve had it plenty of times in cocktails.  I still think about the Italian Greyhound I had a few years back, at the aptly named Rosemary’s in the West Village.

Anyway, I was immediately smitten with the idea of this coffee. My mind began racing, thinking how I could fit a trip to Charleston, SC into my schedule (it’s only an 8 hour drive!). Then realized, duh, I could take a crack at it in my own kitchen. I’m officially OBSESSED NOW.  Rosemary + Coffee = BFF. I made my original latte with a rosemary infused simple syrup, but have since switched to a maple infused simple syrup for a refined sugar free version.

I’m including a written out recipe so you can easily find it in the archives, but here’s my informal take on it: make a simple syrup, and infuse with a sprig of rosemary. Fill a glass with ice cubes. Add 3 parts milk (I used cashew), 1 part espresso + rosemary simple syrup, to taste.  Also, I garnished it with a sugared rosemary sprig because why should cocktails get to have all the fun?

Inspired by Brown's Court Bakery in Charleston, SC this Rosemary Rise Latte is my new fave way to drink iced coffee. | In Jennie's Kitchen

Inspired by Brown’s Court Bakery in Charleston, SC this Rosemary Rise Latte is my new fave way to drink iced coffee. | In Jennie’s Kitchen

Some more coffee inspiration (and things that I want to eat with coffee!):

How to Make Cold Brewed Coffee

How to Make French Press Coffee

Zucchini Coffee Cake

Chewy Fudge Brownies

Banana, Walnut & White Chocolate Chunk Scones

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Rosemary Rise Iced Latte

Serves One

1/2 cup (125 ml) milk of your choice (I love cashew milk)

Rosemary syrup, to taste (get the recipe here)

Shot of espresso

Fill a glass with ice (don’t skimp!).

Add the milk and syrup. Pour in the espresso. Stir well to combine (a chopstick works perfectly to get in between the ice cubes). Enjoy immediately!

The last step of this recipe, is usually me thinking about when my next Rosemary Rise will be consumed.

5 Comments

  • Kristin

    I love your thinking here, down to the maple syrup. Have you tried it hot? If so, is it just as good? My latest obsession is a pat of butter in my coffee. I am not usually a daily coffee drinker, but will gladly partake if there is sweet and/or alcohol involved. That said, it turns out that butter is a better addition than either of those. I think it is the salt, go figure. The idea of rosemary coffee reminds me of basil (infused, sweetened) whipped cream, which is divine on berries, and now I am thinking I should also try it in iced coffee!

  • Jennie

    Hi Kristin,

    Yes, I’ve tried it hot, and love it. When it comes to hot coffee, I’m more of a black coffee gal, so I skip the milk, and just add the syrup.

    -Jennie

  • Jennifer

    I’m intrigued but skeptical. I love rosemary, especially in food and cocktails and I love coffee but I can’t imagine the combination.
    I’ll let you know if I get brave and try it!