Brown Sugarcane Syrup with Sage:
1 cup Panela Preparada (or other brown sugarcane sugar)
1 cup water
4-5 fresh sage leaves
1 teaspoon vanilla extract
In a medium saucepan, combine the Panela Preparada, water, and fresh sage leaves.
Bring the mixture to a simmer over medium-high heat, stirring occasionally until the sugar has completely dissolved.
Reduce the heat to low and let the syrup simmer for an additional 5-10 minutes, until it has slightly thickened and the sage leaves have infused into the syrup.
Remove the saucepan from heat and stir in the vanilla extract. Let the syrup cool completely.
Strain the syrup through a fine-mesh sieve to remove the sage leaves.
Seasonal Latte with Brown Sugarcane Syrup and Sage:
1 shot (1-2 ounces) of espresso or strong brewed coffee
1 tablespoon of brown sugarcane syrup with sage (or to taste)
8 ounces of steamed milk (dairy or non-dairy)
Ground cinnamon or nutmeg for garnish (optional)
Brew a shot of espresso or strong coffee.
In a mug, add the desired amount of brown sugarcane syrup with sage.
Pour the espresso shot over the syrup and stir well.
Steam 8 ounces of milk until frothy and pour over the espresso and syrup mixture.
Top with a dollop of foam and a sprinkle of cinnamon or nutmeg if desired.
Enjoy your delicious seasonal latte made with homemade brown sugarcane syrup and sage!