Typically I take my coffee black but around the holidays I like to get a little festive. You can make this infused milk and keep it in the fridge for your coffee all week or set it out on a coffee bar for your next breakfast or dessert buffet!
2 cups half n’ half
1/3 cup agave syrup
1 cinnamon stick
2 sprigs of rosemary
Pinch of salt
Whipped cream, optional, for serving
Strong black coffee, for serving
Place the milk, agave, cinnamon stick, rosemary and a pinch of salt into a sauce pan and heat over a low heat. The mixture should bowl. You just want the cinnamon and rosemary to steep and release their flavor. After about 15 minutes of steeping, strain the milk. Serve immediately into cups of coffee or keep chill in the fridge and pour as needed.