Queen’s Kiss – Lem Butler

Name: second recipe
Ingredients: 35-40 g shot espresso; Pistachio Milk; 5 bags Raspberry Hibiscus Tea; cinnamon; nutmeg; 30 g raw sugar; Egyptian Edible Gold

Ingredients

35-40 g shot espresso
Pistachio Milk
5 bags Raspberry Hibiscus Tea
cinnamon
nutmeg
30 g raw sugar
Egyptian Edible Gold

Instructions

Step 1
Raspberry Hibiscus simple syrup: bring 1 cup of water with 5 raspberry hibiscus tea bags. Add raw sugar and stir for 1 minute. Remove from heat and let steep while you prepare everything else.
Step 2
Prepare rim dust: stir cinnamon, nutmeg, and Egyptian edible gold with a small amount of raw sugar and pour onto a plate.
Step 3
Dip entire rim of cup or just the drinking side (your preference), then place in the rim dust.
Step 4
Prepare espresso and pour into cup with 25–30 g of raspberry hibiscus simple syrup
Step 5
Steam Barista Series Pistachio Milk and pour into espresso and syrup. Create latte art or a simple foam circle will do nicely.
Step 6
Glass is rimmed with cinnamon, nutmeg and edible gold