Blueberry Latte with Hibiscus Petals

After making some creamy berry popsicles last week, I found myself with some left-over blueberry infused milk.  I figured I would experiment a bit and put it to good use in my morning coffee the next day.  This recipe turned out amazing and I’ve been making it everyday since — so I hope you give it a shot and enjoy it as much as I do!

Blueberry Infused Milk

  • 1/4 cup frozen blueberries
  • 1/2 cup skim milk
  • 1-2 teaspoons sugar (optional)
  • 1 pinch ground dried hibiscus petals

Combine the frozen blueberries, milk, sugar and hibiscus petals in a small resealable container and refrigerate overnight.  Stir and strain the milk into a small bowl and set aside until ready to use.

To make yourself a perfect blueberry latte with your espresso machine, fill and tamp the portafilter with fresh ground espresso and lock into place in the machine. Pour the blueberry milk into a steaming pitcher and use the steam wand to warm the milk to the desired temperature, swirl while steaming to generate airy foam. Set the pitcher aside and then start brewing a one ounce shot of espresso into a medium sized mug. Pour the steamed milk over the espresso, using a spoon to hold back the foam. Finally top with a spoonful of milk foam and another pinch of dried hibiscus petals. Enjoy!

Note: use much less milk and a lot more foam to make this into a blueberry cappuccino!

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