RECIPE: Sage Juniper Latte

There was an article in the NYTimes Food Section several weeks ago where they described a general trend towards consumers wanting to connect with nature, and they listed several restaurants which were serving "forest to table" items on their menus.  Their description of the "Smoky Mountain Latte at K Brew in Knoxville, Tenn., with sage and juniper steamed into your milk" made me want to try that!  Not being anywhere close to Tennessee, I made my own.

Using water seemed to extract more flavor from the sage and juniper, so I favor that method.  You could use half milk and half water, but I have not tried that yet....Next week, I will try making a concentrate... 

There are two different varieties of sage growing at our CSA - one is long and thin, the other is short and wide (the cultivar is either Berggarten or Holt's Mammoth).  I had a few leaves of each variety drying on my counter.  When I crushed them, the wide ones had the best aroma so I used them.  The drink was so good I went back the next day and harvested a bagful to use over the winter.  I dry the sage on a rack, then transfer the dried leaves to a glass bail-top jar.  

I have not made this with fresh sage, or jarred sage.  Please LMK if you try either one!

Sage leaves drying on a rack

Original article: Food is Taking us Back to the Forest

Sage Juniper Latte

makes one

 INGREDIENTS:

• 1 cup water plus 2-4 T. cream OR 1.25 cups whole milk
• 4 large sage leaves including stems, dried and crumbled
• 4 large juniper berries, crushed in a mortar and pestle
  
• 1 T. maple syrup or other sweetener
• 2 T. collagen peptides 
• 2 T. chicory/dandelion "coffee" or espresso

INSTRUCTIONS:

If you're using WATER:

Bring the water to boil.  I use an electric hot water pitcher, you can use a small saucepan.  Add the sage and juniper and let it steep for 5-7 minutes.  

Add the cream to the water and bring back to a simmer (do not boil!).  

Strain into your cup and add the maple syrup, collagen peptides, and chicory-dandelion brew or espresso.

If you're using MILK: 

In a small saucepan (or milk frother) Add the sage and juniper to the milk and let it infuse for 10 minutes.  Bring the milk to a simmer, reduce the heat and let it steep for 10 minutes.

Strain the milk into a coffee cup, stir in the sweetener, collagen and "coffee" and serve!

Inhale deeply as you sip!