Rosemary Syrup for Lattes
1In a small saucepan, stir together the sugar, water and honey. Turn the heat to medium and stir the mixture until the sugar dissolves, about 10 minutes.
2Remove from heat and stir in the rosemary sprigs. Let it steep for 5-7 minutes. Taste the syrup to make sure you can taste the rosemary. If you can't, allow it to steep a few minutes longer.
3Remove the rosemary sprigs and add the vanilla.
4Pour your syrup into a container (if there a a lot of loose rosemary leaves, strain it first) It can keep in the fridge for up to 2 weeks.
5Add this to your lattes (start with a teaspoon and add more if desired).