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Lebanese Cacao Latte
Lebanese Cacao Latte
RECIPE
Here’s a simple recipe built around a timeless pairing: rose — the Queen of Flowers — and cardamom — the Queen of Spices — brought together with cacao for a fragrant, comforting cup.
The blend of rose and cardamom is a classic in Middle Eastern kitchens, where their fragrances have long worked in perfect harmony — and cacao brings a new, decadent layer to the mix.
You’ll find two variations below: one with a touch more time and care for a finer taste, and a quicker version for when you want your cup ready in moments.
INGREDIENTS
For one cup
Origin Cacao
15-20g
Liquid Base
250ml
Rosebuds
3-4
Powdered Cardamom
2 dashes
Coconut Oil
1 tsp
Honey
1 tsp
PREPARATION
Fill your favorite cup, then pour the liquid into a small pan — we like using about ¾ water and ¼ oat milk.
Add 3 rosebuds and gently warm the liquid, stopping just before it reaches a boil.
Cover and let the rosebuds infuse for 10–15 minutes.
Remove the rosebuds and reheat if needed.
Add your coconut oil, cardamom, honey, and cacao.
Whisk or froth until smooth — and enjoy.
Tips
• The more mylk you use, the more it will soften and mellow the cacao’s complexity — feel free to adjust the ratio to find what suits your taste best.
• Once you’ve made it a few times, try adding a tiny pinch of salt — you’ll see how it can open up hidden notes in the cup.
Quicker version
If you have some on hand, you can swap the rosebud infusion and honey for rose syrup instead — 1 to 2 teaspoons is usually enough, depending on how concentrated it is.
