Saffron Latte

Name: Saffron Latte
Total time: 10 min
Yield: 2 cups
Ingredients: 500 ml milk; 100 ml Freshly brewed espresso coffee; 100 ml Whipping cream; ¼ g saffron threads; 2 cinnamon sticks; ½ tsp Whole or ground cardamom seeds (5 seeds); 1 tbsp granulated sugar; 1 tsp ground ginger; 1 pinch vanilla powder; 1 pinch salt; ground cinnamon to garnish

Enter a lavish world with each sip of this saffron latte, where the deep flavour of espresso meets the aromatic luxury of saffron. This rich drink is a celebration of exotic indulgence, infused with a blend of spices, topped with a layer of whipped cream and a hint of cinnamon.

Ingredients

Milk	500 ml
Freshly brewed espresso coffee	100 ml
Whipping cream	100 ml
Saffron threads	¼ g
Cinnamon sticks	2
Whole or ground cardamom seeds (5 seeds)	½ tsp
Granulated sugar	1 tbsp
Ground ginger	1 tsp
Vanilla powder	1 pinch
Salt	1 pinch
Ground cinnamon to garnish

Instructions

Heat milk with spices, vanilla powder, sugar and salt. Be sure to never heat the mixture to a boil as this could cause the spices to become slightly bitter. Let stand for 10 min.
Whip the cream lightly. Strain the saffron milk.
Pour coffee into a glass and top up with the saffron milk.
Top with cream and sprinkle with ground cinnamon.

Enjoy!

Questions about saffron latte

Add some spices to your coffee to make it vibrant and delicious. Read here our most frequently asked questions about saffron latte.

What is the best way to infuse saffron flavour into my latte?

For the full richness of flavour, use high-quality saffron strands and allow them to steep in the warm milk for 10 minutes. This allows the saffron to release its colour and flavour into the milk. For an even stronger taste, pre-soak the saffron in a small amount of warm water and then add to the milk when heating. Crushing the saffron strands before steeping can also amplify the flavour, as it helps release the spice's aromatic oils.

Can I make a saffron latte with different types of milk?

Definitely! Dairy-based milks are a good choice if you prefer a creamier taste and texture. Plant-based alternatives like oat, almond, soy or coconut can also be used, but may change the taste and texture of the drink. Experiment with different options until you find your perfect combination for a latte that is both rich and fragrant.

Is it necessary to strain the saffron milk?

Straining the saffron milk is a matter of personal preference. If you like the look and feel of saffron threads in your drink, you can leave them in. For a smoother drink, particularly if you’ve added whole spices like cardamom seeds or cinnamon sticks, use a fine mesh strainer to sift out the saffron and bits of spices.

Can I make an iced saffron latte?

Absolutely, an iced saffron latte offers a cool take on this fragrant warm drink. Start by infusing the milk with saffron, cardamom and other spices as our recipe describes. Let the milk cool after infusion. Fill a glass with ice, add the espresso and top with the cooled spiced milk. For added luxury, finish with whipped cream and a sprinkle of cinnamon.

What can I do with leftover saffron-infused milk?

Keep your leftover saffron-infused milk in the refrigerator in a sealed container to maintain its unique flavour. You can store it like this for two days. Use this aromatic milk to enrich your breakfast porridge, blend it into smoothies for a fragrant twist or make a rich custard for an exquisite dessert complement.