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Combine brown sugar and water in a pot and boil, stirring continuously
Once water boils, add rosemary and let simmer for 3 minutes
Remove from heat and remove rosemary sprigs (if you want a stronger rosemary flavor, leave the sprigs in longer)
Stir in vanilla and salt
Let cool and transfer to a bottle or other container (you may have to strain the syrup before transferring)
Place syrup in the refrigerator. It lasts about two weeks
Add in an espresso shot (we like 17g-20g of coffee at a 1:2 ratio), or an equivalent amount of cold brew concentrate (see our notes below for how to make cold brew in a French Press)
Add in 15g-20g of Brown Sugar Rosemary Syrup
Add in milk (frothed is best, but optional) to taste.