Recipe

Rosemary Yogurt Bowl

Greek yogurt, toasted almonds, a drift of honey, a thread of rosemary syrup.

Placeholder · Recipe hero Bowl of thick yogurt on a workbench, toasted almonds and a thread of syrup over the top, a honey dipper resting alongside, jar of LGT rosemary syrup in frame. Morning light.

Makes one bowl. Five minutes.

Ingredients

  • 1 cup plain Greek yogurt, whole milk for the best texture
  • 1 to 2 tsp Spanish rosemary simple syrup
  • 2 tbsp almonds, toasted and roughly chopped
  • Honey, a small drift
  • Flaky salt, a pinch, optional

Steps

  1. Spoon the yogurt into a bowl and smooth the top.
  2. Toast the almonds in a dry pan over medium heat until they smell nutty, about three minutes. Watch them, they turn fast.
  3. Thread the rosemary syrup over the yogurt, starting with a teaspoon.
  4. Scatter the almonds, add a small drift of honey, and a pinch of flaky salt if you like the contrast.
  5. Eat right away, while the almonds are still warm and crisp.

Notes

Sweet from two places

The syrup and the honey both bring sweetness but different notes. The syrup is herbal and a little piney, the honey is round. A little of each beats a lot of one.

Make it breakfast

Add fresh berries, a spoon of granola, or sliced stone fruit in season. The rosemary holds up against all of them.

On the yogurt

Whole-milk Greek yogurt is thick enough to hold the syrup in a clean thread on top. Thinner yogurt works, it just folds in faster.

What else this syrup goes in