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  • Grant Melton

Falalala Latte

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!

Falalala Latte

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.