Cempasúchil Latte

Ingredients

• 500 ml milk

• 1 cup marigold (cempasúchil) flowers

• 6 shots espresso (Top Quality Espresso crafted by Xula Mexican Coffee)

• 1 vanilla pod

• 1 tbsp turmeric

Instructions

1. Heat the milk in a saucepan over medium heat, without bringing it to a boil.

2. Add the turmeric and marigold petals, stirring gently.

3. Slice the vanilla pod in half, scrape out the seeds, and add both seeds and pod to the mixture.

4. Reduce heat to low and cook for about 20 minutes, stirring occasionally.

5. Remove from heat, let it cool, and refrigerate until ready to use.

To Serve

1. Heat 120 ml of the infused milk and froth it using a milk frother or hand mixer.

2. Pour a shot of Top Quality Espresso crafted by Xula Mexican Coffee into a cup.

3. Gently add the frothed cempasúchil milk on top.