Modern
Good Food Everyday
From
Good Food Everyday
season
1
episode
2
Spiced Saffron Latte
With
Gary Mehigan
SERVES
1
Ingredients
125ml a2 Milk Lactose Free Full Cream
2 pinches saffron threads
2 tbsp boiling water
2 green cardamom pods, crush seeds only
Pinch cinnamon
20g roasted coffee beans
Method
Place the saffron strands into a mortar and crush with the pestle into a powder.
Place into a latte glass or mug and add the boiling water, stir and allow to infuse for 2-3 minutes.
Grind the coffee into the group head of the coffee machine and place the crushed cardamom on top of the grounds. Tamp the coffee, lock the group head into the coffee machine and extract a double espresso shot, 30ml of coffee on top of the saffron infusion.
Texture a2 Milk Lactose Free Full Cream, heating to 62C to the perfect latte consistency.
Pour into your latte glass or mug and dust with cinnamon powder.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
Inspiration Starts Here
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