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“Adeena had created rose lattes before, as well as rose and cardamom drinks, but even though she'd been working on a drink that echoed the flavors of gulab jamun since the Brew-ha Cafe had opened, she hadn't been able to come up with an iteration she liked enough to put on the menu. Gulab jamun consisted of fried balls of milk solids soaked in a sugar syrup flavored with rosewater, cardamom, and sometimes saffron. Even though the flavors seemed straightforward enough to replicate in a latte, the espresso easily overpowered the rose unless you got the proportions just right. Cardamom and saffron were also strong spices, so she'd been tinkering with the recipe on and off for the past couple of years.” — Mia P. Manansala
Adeena had created rose lattes before, as well as rose and cardamom drinks, but even though she'd been working on a drink that echoed the flavors of gulab jamun since the Brew-ha Cafe had opened, she hadn't been able to come up with an iteration she liked enough to put on the menu. Gulab jamun consisted of fried balls of milk solids soaked in a sugar syrup flavored with rosewater, cardamom, and sometimes saffron. Even though the flavors seemed straightforward enough to replicate in a latte, the espresso easily overpowered the rose unless you got the proportions just right. Cardamom and saffron were also strong spices, so she'd been tinkering with the recipe on and off for the past couple of years.