Saffron Latte

Saffron threads in milk. One shot of espresso. A touch of honey.

You ordered one the morning you told me you were leaving, and i’ve been trying to recreate it ever since, trying to balance it.

Too much saffron tastes too spicy. Too much espresso makes it too bitter. But today, when I tasted it, I thought of your call six months later, remembering how different you sounded.

I’m adding it to the menu. When people order it, they won’t know our story behind it.

Come back sometime and I’ll make you one.