The Enchanted Rose Latte

There is a tale as old as time about a girl, a castle, and a very hairy landlord with anger management issues.

But let’s be honest: the best part of that story wasn't the romance. It was the library. And the catering.

Inspired by the enchanted rose that started all the drama, we created a latte that balances sweetness with a little bit of tartness. It features our Enchanted Rose Blend, which carries notes of raspberry, toasted almond, and cocoa.

The Cast of Characters 

• 1/2 cup of strong brewed Enchanted Rose coffee. 

• 1 tbsp raspberry syrup (or 5 fresh raspberries muddled with sugar).

• 1/2 cup milk (Almond milk works beautifully here to highlight the nuttiness of the roast).

• Ice cubes.

• A dusting of cocoa powder or a single dried rose petal (if you're feeling dramatic).

Instructions

Step 1: Extraction

Brew your Enchanted Rose coffee.

• Method: We recommend a pour over or drip for this one to keep the raspberry acidity bright. Let it cool slightly so it doesn't melt your ice instantly.

Step 2: Muddle

If using fresh raspberries, smash them at the bottom of your glass with a teaspoon of sugar. If using syrup, just pour it in.

Step 3: Assembly

Fill the glass with ice. Pour your milk over the ice first (this creates a nice layer).

Step 4: Pour

Slowly pour the cooled coffee over the milk.

Step 5: Garnish

Dust the top with cocoa powder. Serve immediately.

Coffee and fruit are often seen as enemies, but they're actually a classic pairing. The acidity of the raspberry cuts through the creaminess of the milk, while the toasted almond notes in the roast ground the flavor so it doesn't get too sour.

It’s sweet, tart, and complex. Just like any good love story.