Pink Papaya Nectar Latte (Hot & Iced)

Ingredients

Hot Nectar Latte:

Iced Nectar Latte:

Peach Syrup:

Directions:

Peach Syrup:

1. Add all the syrup ingredients into a small saucepan, stirring occasionally, until it begins to thicken, about 20 minutes. Remove from heat and let cool.
2. Place a mesh strainer over a medium bowl. Pour the peach mixture into the strainer and mash, collecting the liquid in the bowl, straining out the pulp and skin. Discard the mash in the strainer. Pour the strained liquid into a glass jar, seal, and set aside.

Hot Latte:

1. Place one Pink Papaya Nectar pyramid infuser into a mug or teacup. Pour in the hot water and steep for 5 minutes. When done, remove and discard the pyramid infuser.
2. In a separate small bowl, combine 1 tbsp of peach syrup and 2 tbsp of cream and froth with a milk frother until thickened.
3. Pour the cream mixture over the hot tea and enjoy!

Iced Latte:

1. Place one Pink Papaya Nectar pyramid infuser into a heat-proof vessel. Add the hot water and steep for 5 minutes. When done, remove and discard the pyramid infuser.
2. In a separate mug, whip 3 tbsp of cream with a milk frother until thickened.
3. Fill a serving glass with ice and add 1 tbsp of peach syrup. Pour in the steeped tea and top with the frothed cream and a peach slice. Enjoy!

Yield: One 9 oz hot latte, one 12 oz iced latte, and approximately 1 cup of peach syrup

Notes: The remaining peach syrup can be stored in the refrigerator in an airtight glass container for up to 1 week.

Pink Papaya Nectar pyramid infusers are available in Mariposa collection items.