Roasted Barley Fennel and Ginger Latte

Roasted Barley Fennel and Ginger Latte
Recipe type: Drinks
 
Ingredients
For the Roasted Grain:
  • 1 cup whole barley (or buckwheat groats)
For the Fennel Syrup:
  • 1 cup water
  • 1 cup white sugar
  • 2 Tbsp fennel seeds
For the Spiced Ginger Syrup:
  • 4 cups water
  • 1-1/4 cups fresh ginger root, peeled and thickly sliced
  • 2 cinnamon sticks
  • 8-10 whole cloves
  • Zest of 1 lemon, peeled with a vegetable peeler into long strips
  • 1 cup sugar
To serve:
  • 1 cup milk
  • ¼ cup Fennel Syrup
  • 1 Tbsp Spiced Ginger Syrup
  • 2 Tbsp Roasted Grain
Instructions
For the Roasted Grain:
  1. Place a wok over medium heat. Add the barley and roast with occasional stirring and shaking of the wok over the course of 7-10 minutes. After 7 minutes, the grain will be lightly golden (think blond roast coffee) while after 10 minutes the grain will be deeply golden brown. Set aside.
For the Fennel Syrup:
  1. In a small pot, add the water and sugar. Bring to a simmer over medium heat. When the sugar has dissolved and the syrup has come to a simmer, add the fennel seeds, cover loosely with a lid, reduce the heat to medium low and simmer for 12-15 minutes. Strain, reserving the liquid and set aside.
For the Spiced Ginger Syrup:
  1. In a medium saucepan, add the water, ginger, cinnamon, cloves and lemon zest. Bring to a gentle boil over medium high heat, reduce the heat to medium low and simmer for 20 minutes. Take off the heat and allow to steep for 5 minutes. Strain away the solid components, reserving the liquid. Stir in the sugar until it is dissolved. Set aside.
To serve:
  1. Add the milk, Fennel Syrup and Spiced Ginger Syrup to a small saucepan over medium heat. Using a thermometer, heat the mixture to 80C/190F. Take off the heat, add the Roasted Grain and steep for 5 minutes. Strain. Check the heat with a thermometer. If it is below 65C/150F, put it back on the stove on medium heat. Return the temperature to 65C/150F. Froth the milk with a hand blender, ensuring there is a lot of fine-bubbled foam. Fill a mug ¾ full of the flavoured milk. Fill the rest of the mug with frothy foam. Serves 1, in a large mug, or 2, in smaller latte cups.