Roasted Rice & Sesame Vegan Latte

An ode to my darling friend, Lea. She is the queen, princess, and absolute diva of Coffee. In all honesty, I would never dare make her one, for fear of imbibing her with something every so less than perfect. It is her realm and domain; all I can do is offer thus recipe for her to make for me. I always thought perfection was unachievable, but where coffee is concerned, this girl has it to a tee…

Dunking in an art: too long and its soggy, to short and it doesn’t hit that sweet spot

So simple yet so elegant..

That Tender moment, worth the wait…..

Milk foam is love….

vegan latte, healthy drinks, espresso, winter drinks, toasted sesame, brunch ideas

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Author: Suze Morrison

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Roasted Rice, Sesame & Ginger Latte

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

An ode to my darling friend, Lea. She is the queen, princess, and absolute diva of Coffee. In all honesty, I would never dare make her one, for fear of imbibing her with something every so less than perfect. It is her realm and domain; all I can do is offer thus recipe for her to make for me. I always thought perfection was unachievable, but where coffee is concerned, this girl has it to a tee…

Ingredients

Ginger Syrup

• 100g Caster Sugar
• 100ml water
• 1 thumb Fresh Ginger, grated.
• ½ tsp Ground Ginger

For the Latte

• 300ml Oat Milk
• 2tbsp Basmati Rice
• 2tbsp Sesame seeds
• 100ml Fresh, hot espresso

Instructions

1. Begin with the milk. Add the rice and sesame to a frying pan and toast over a medium heat until golden, nutty, and fragrant, allow to cool then crush in a pestle and mortar. Add the milk and the crushed rice and sesame to a small pan and heat over a gentle heat until warm. Remove from the heat and allow to infuse for 12 hours in the fridge.
2. Meanwhile make the syrup, add all ingredients to a small pan and heat over a low heat until the sugar dissolves. Increase the heat and bubble for 3-5 minutes or until syrupy. Allow to cool to room temperature then strain into a bottle.
3. When ready, strain the milk and use the solids in cake or bakes. Heat the milk in a small pan along with 1tbsp of the ginger syrup. Whisk until foamy.
4. Pour the espresso into a mug and pour over the foamy milk, give it a quick stir, and serve, biscuits for dunking optional but preferable.

https://gourmetglow.co.uk/recipes/roasted-rice-sesame-vegan-latte

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