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.
Prepare rim dust: stir cinnamon, nutmeg, and Egyptian edible gold with a small amount of raw sugar and pour onto a plate.
Dip entire rim of cup or just the drinking side (your preference), then place in the rim dust.
Prepare espresso and pour into cup with 25–30 g of raspberry hibiscus simple syrup
Steam Barista Series Pistachio Milk and pour into espresso and syrup. Create latte art or a simple foam circle will do nicely.
Glass is rimmed with cinnamon, nutmeg and edible gold