Kapuccino z Rozmarynem z Florencji: Aromatyczna Rozkosz Kawowa z Ziołami
(Florence Rosemary Cappuccino: Aromatic Herbal Coffee Delight)
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kwiecień 29, 2025
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Składniki
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60 ml Espresso
(Freshly brewed espresso)
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2 sprigs Świeże gałązki rozmarynu
(Use firmly green rosemary, avoid woody ends)
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300 ml Mleko
(Whole milk preferred for better froth)
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1 tbsp Miód
(Prefer English wildflower honey for a floral aroma)
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0.25 tsp Cynamon mielony
(Do dekoracji)
(Freshly brewed espresso)
(Use firmly green rosemary, avoid woody ends)
(Whole milk preferred for better froth)
(Prefer English wildflower honey for a floral aroma)
(Do dekoracji)
Wartości odżywcze
- Porcje: 2
- Wielkość porcji: 1 filiżanka (250ml)
- Calories: 170 kcal
- Carbohydrates: 18 g
- Protein: 7 g
- Fat: 6 g
- Fiber: 0.2 g
- Sugar: 14 g
- Sodium: 75 mg
- Cholesterol: 20 mg
- Calcium: 150 mg
- Iron: 0.3 mg
Instrukcje
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1 - Infuse Rosemary in Milk:
Gently heat milk in a saucepan with rosemary sprigs until just simmering. Remove from heat, cover and let steep for 5 minutes.
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2 - Prepare espresso:
While rosemary infuses, pull fresh espresso shots and set aside.
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3 - Froth the Milk:
Remove rosemary from milk and froth the infused milk using a frother or whisk until thick and creamy.
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4 - Combine and sweeten:
Stir honey into the freshly brewed espresso. Pour the frothy rosemary-infused milk over the espresso carefully.
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5 - Garnish and Serve:
Sprinkle lightly with ground cinnamon if desired. Serve immediately for the best flavor and texture.
Gently heat milk in a saucepan with rosemary sprigs until just simmering. Remove from heat, cover and let steep for 5 minutes.
While rosemary infuses, pull fresh espresso shots and set aside.
Remove rosemary from milk and froth the infused milk using a frother or whisk until thick and creamy.
Stir honey into the freshly brewed espresso. Pour the frothy rosemary-infused milk over the espresso carefully.
Sprinkle lightly with ground cinnamon if desired. Serve immediately for the best flavor and texture.
Więcej o: Kapuccino z Rozmarynem z Florencji: Aromatyczna Rozkosz Kawowa z Ziołami
Florence Rosemary Cappuccino: A Unique English Coffee Experience
The Florence Rosemary Cappuccino blends the bold aromas of freshly brewed espresso with an herbal twist from the fragrant rosemary infusion. This original recipe hails from English creativity, marrying traditional cappuccino creaminess with subtle herbal freshness and the gentle sweetness of honey.
The rosemary infusion brings a slightly piney, aromatic element that awakens the senses and balances the coffee's bitterness elegantly. Honey ties the flavors with floral notes that complement the herbal and coffee components gracefully. The optional cinnamon garnish adds a warm spiced aroma, perfect for cozy mornings or sophisticated afternoons.
For best results, always use good quality whole milk and freshly pulled espresso to create a luscious mouthfeel and balanced flavor. The rosemary needs to steep gently—not strongly—to infuse natural oils without overpowering. The drink is moderately sweet, comforting, and herbaceous, presenting a delightful departure from standard cappuccinos.
Historically, herbs like rosemary have been valued in England both for culinary and therapeutic uses, often believed to enhance memory and relaxation. Incorporating it into coffee is modern but gently ties back to those traditions, offering a mindful twist to everyday coffee rituals.
The Florence Rosemary Cappuccino is ideal when you want a sensory experience that elevates your coffee break with inventive flavors yet familiar textures, fitting well into English and broader European café culture. Try pairing it with light pastries or scones to fully embrace this creative and sensory drink.
Tips & Notes:
- Use fresh rosemary and remove the sprigs before frothing milk to avoid bitter over-extraction.
- Adjust honey sweetness to your liking; wildflower honey is recommended.
- You can substitute milk with any vegetal milk (almond, oat) but texture will vary.
- This cappuccino is best enjoyed immediately to preserve its aromatic qualities.
- For an iced version, cool the rosemary milk and espresso, then combine with ice cubes.
