Impress Your Guests with This Delicious Malabi Latte Recipe

The Land of Milk & Honey: Palestinian Malabi Latte Recipe
This unique latte combines the comforting warmth of espresso with the delicate sweetness of malabi (milk pudding) and a touch of fragrant rosewater. It's a creamy and floral treat that will transport you straight to Palestine!
Ingredients:
• 1 cup milk
• 1/4 cup sugar
• 1 tablespoon rosewater
• 1 shot espresso (or strongly brewed coffee)
• 1/2 cup store-bought malabi (or homemade - see recipe link in description)
• Rose petals (for garnish, optional)
Instructions:
1. Make the Rosewater Syrup: In a small saucepan, combine milk, sugar, and rosewater. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers. Remove from heat and let cool slightly. Strain the syrup through a fine-mesh sieve to remove any solids.
2. Warm the Malabi: In another small saucepan, heat the malabi over low heat, stirring constantly, until just warmed through. Do not let it boil, as it can curdle.
3. Assemble the Latte: In a tall glass, pour a layer of the cooled rosewater syrup.
4. Layer the Malabi: Gently pour the warmed malabi over the rosewater syrup, creating a distinct layer.
5. Add the Espresso: Slowly pour the espresso shot over the malabi, allowing it to create a beautiful marbled effect.
6. Garnish and Enjoy: (Optional) Garnish with a sprinkle of rose petals. Enjoy your Palestinian Malabi Latte warm or chilled!
Tips:
• If you don't have rosewater, you can substitute 1/2 teaspoon of vanilla extract, but the flavor profile will be different.
• You can adjust the amount of rosewater syrup to your preference. Start with 1 tablespoon and add more for a stronger rose flavor.
• For a thicker latte, use a stronger coffee or double the amount of malabi.
• Leftover rosewater syrup can be stored in an airtight container in the refrigerator for up to a week.