Stinging Nettle Spruce Tip Latté

by Leigh Joseph


½ tsp finely powdered dried nettle leaf
1tbsp spruce tip infused birch syrup
1cup regular milk or almond milk


  1. To make spruce tip infused syrup, place fresh picked spruce tips into saucepan with birch syrup and heat gently. Turn off heat and infuse overnight for stronger spruce flavour.
  2. Strain out spruce tips, refrigerate syrup and place spruce tips in dehydrator for 6 hours at 110 degrees to make candied spruce tips.
  3. Blend dried nettle leaves on high until finely powdered and add nettle and syrup into the bottom of your mug.
  4. Heat milk and add to mug then froth with a milk frother. If you don’t have a frother you can place all of the ingredients in a bodum and pump the press until milk is frothy.
Nettle should be picked before it flowers as after flowering the plant develops crystals that can irritate the digestive and urinary tract.