Wabi Coffee Recipes: Roasted Peach & Rosemary Iced Latte

What is a Roasted Peach & Rosemary Iced Latte?

A Roasted Peach & Rosemary Iced Latte is an elevated specialty coffee drink that beautifully pairs sweet, caramelized fruit with earthy, aromatic herbs. The foundation of the beverage is a homemade simple syrup crafted by roasting fresh peach slices until their natural sugars intensify, then simmering them with fresh rosemary sprigs, sugar, and water. When combined with a double shot of rich espresso and your choice of chilled milk over ice, the result is a complex, multi-layered drink where the smoky sweetness of the peach cuts through the bitterness of the coffee, while the piney, herbal undertones of the rosemary offer a refreshing, sophisticated finish.

How to make a Roasted Peach & Rosemary Iced Latte?

To make this drink at home, start by tossing sliced fresh peaches with a touch of sugar and roasting them at 400°F (200°C) for about 15 to 20 minutes until they are soft and slightly caramelized. Transfer the warm peaches into a small saucepan with equal parts sugar and water (about one cup each) and 2 or 3 fresh rosemary sprigs, letting the mixture simmer for 10 minutes before mashing the peaches to release their juices. Once the syrup is strained and completely cooled, assemble your latte by adding 1 to 2 tablespoons of the peach-rosemary syrup to a glass filled with ice, pouring in about 6 ounces of milk, and gently layering a fresh double shot of espresso on top—garnish with a fresh rosemary sprig and a leftover roasted peach slice for a café-quality presentation.

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Wabi Coffee Recipes: Roasted Peach & Rosemary Iced Latte

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Wabilogic

Ingredients

For the Roasted Peach-Rosemary Syrup (Makes ~8-10 servings):

• 2 large fresh peaches, pitted and sliced into wedges

• 1 cup of granulated sugar (plus 1 tsp for dusting the peaches)

• 1 cup of water

• 3 fresh rosemary sprigs

For One Iced Latte:

• 1–2 tbsp of homemade roasted peach-rosemary syrup

• 2 shots of fresh espresso (or 1/4 cup of strong cold brew concentrate)

• 6 oz milk of your choice (whole milk or oat milk work best for creaminess)

• Ice cubes

• Fresh peach slice and a rosemary sprig (for garnish)

Directions

1. Preheat your oven to 400°F (200°C). Arrange the peach slices on a baking sheet lined with parchment paper. Lightly dust them with 1 teaspoon of sugar. Roast for 15 to 20 minutes until the edges turn golden-brown and the fruit is soft and juicy.

2. In a small saucepan, combine the 1 cup of sugar, 1 cup of water, and the fresh rosemary sprigs. Bring to a gentle boil over medium heat until the sugar dissolves completely.

3. Add the warm, roasted peaches (and any juices from the pan) directly into the saucepan. Reduce the heat to low and let it simmer for 10 minutes. Use a fork or potato masher to gently crush the peaches to release all their flavor. Remove from heat and let it steep for 15 minutes.

4. Pour the syrup through a fine-mesh strainer into a glass jar, pressing on the fruit solids to extract all the liquid. Discard the rosemary and fruit pulp. Let the syrup cool completely before using it in iced drinks.

5. Fill a tall glass with ice. Add 1 to 2 tablespoons of your cooled peach-rosemary syrup. Pour in 6 ounces of your chosen milk and stir gently. Finally, slowly pour your two shots of fresh espresso over the top to create a beautiful layered look.