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Rose Tea Latte | Shape Magazine



Ingredients

  • 1
    liter of water
  • 1 oz rose petals
  • A pinch of beetroot powder
  • 1/2 oz hot water
  • 1/2 oz rose water
  • 6 oz Rose concentrate
  • 2 ounces of milk (optional)
  • sweetener (like brown plain syrup)

Directions

    How to Make Rose Concentrate

    1. Bring 1 liter of water to a boil in a medium saucepan. Remove from heat, add 1 ounce of rose petals and stir well to dip. Leave for 5 minutes and stir 2 to 3 times. In the meantime, mix a pinch of beetroot powder with 1/2 ounce of hot water and stir until dissolved. Strain petals. While the water is still hot, mix the beetroot liquid and 1/2 ounce of rosewater. Allow to cool before use.

    For the preparation of latte

    1. Combine 6 ounces of rose concentrate, 2 ounces of milk (of your choice) and sweeteners (such as brown plain syrup) to taste in a small saucepan. Heat over medium heat until hot (but not boiling), stirring often. Remove from the heat and frothy with an immersion blender. Pour into a cup. Garnish with rose petals on one side.

Note

  • Recipe from Ashley Jaffe, a co-founder of Blank Slate Tea in New York City.

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