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- 1 cup white sugar
- 1/2 cup boiling water
- 1/4 cup basil leaves (de-stemmed)
- 1/4 cup mint leaves (de-stemmed)
In a medium saucepan, combine sugar, water, fresh basil and fresh mint leaves. Bring to a simmer over medium heat and stir until sugar dissolved. Remove from heat, let cool to room temperature and strain into a clean glass jar. Keep refrigerated and use within 1 week.
- 30g Basil-Mint Syrup
- Elevate Espresso (or very strong coffee/cold brew)
- 3/4 cup milk/alt. plant milk
Pour espresso (or coffee, if using) into a cocktail shaker. Add syrup and milk. Shake over ice until liquid is frothy. Pour over ice. Garnish.