The best thing about having a Persian housemate (or at least, one of the best things) is the saffron. There are so many varieties of saffron in our home, in various jars, and in plenty of different quantities…. So let’s make a saffron iced latte. Fancy, I KNOW!
Angus Wan (@cuppabeans) made me do it and I’m so glad I did. When I make this again, I will definitely let my saffron bloom for longer than 15 seconds. I was excited and I was also running out of daylight to film. Excuse me, I’m just a girl!
Even though I didn’t get the same strong yellow color as Angus did, I definitely got all the earthy flavors from the saffron. This iced latte tastes like matcha’s second cousin to be honest.
There’s not much to this recipe really. It’s a regular latte with some bloomed saffron added to the milk. One thing I did learn is to bloom saffron with ice instead of hot water. And I’ll tell you why!
Blooming saffron over ice and allowing the ice to melt and reach room temperature really gives the saffron to reach it’s full color potential. Plus the slow process extracts the flavors much better.
LOOKING FOR ANOTHER DELICIOUS DRINK? TRY THIS VIRGIN SPARKLING WATERMELON LIMEADE!
Saffron Iced Latte
1
latte10
minutesKeep your device screen on
Ingredients
8-10 sprigs of Persian saffron
ice cubes
1 cup milk
1 shot of espresso
whipped cream (optional)
Directions
- In a mortar or bowl, crush up your saffron sprigs. Add two ice cubes and let it sit until the ice has fully melted and reached room temperature.
- Once the saffron has bloomed and the ice has melted, add it to your milk.
- In a glass, pour your saffron milk. Add your desired quantity of ice.
- Pour over your shot of espresso.
- Optional: Add some whipped cream to your latte.
- Stir well and enjoy your saffron iced latte.
Did you make this recipe?
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