How to Make a Café-Worthy Rose Latte at Home
Reach max bliss with these pretty sweet recipes.
The new way to brew lattes is to infuse them with botanicals, making them as beneficial as they are beautiful. "Rose petals are packed with immune-boosting antioxidants," says Ashley Jaffe, a co-founder of Blank Slate Tea in New York City, who created the delicious drink here. "They have antibacterial and anti-inflammatory properties that help soothe irritated skin and aid digestion."
Make one yourself with fruit-jam cookies (both recipes by Jaffe below) to achieve maximum bliss. (Related: This Homemade Matcha Latte Is Just As Good As the Coffee Shop Version)
Rose Tea Latte
- 1 quart water
- 1 oz rose petals
- A pinch of beetroot powder
- 1/2 oz hot water
- 1/2 oz rose water
- 2 oz milk (your choice)
- Sweetener (such as brown simple syrup)
To make the rose concentrate: Bring the water to a boil in a medium pot. Remove from heat, add rose petals, and stir well to submerge. Steep for 5 minutes, stirring 2 to 3 times. Meanwhile, mix beetroot powder with hot water and whisk until dissolved. Strain petals. While the water is still hot, mix in the beetroot liquid and the rose water. Let cool before using.
To make the latte: In a small saucepan, combine 6 oz rose concentrate, 2 oz milk (your choice), and sweetener (such as brown simple syrup) to taste. Heat over medium heat until steaming hot (but not boiling), stirring frequently. Remove from heat and blend with an immersion blender until frothy. Pour into a cup. Garnish with rose petals along one side. (Next up: Try these other healthy edible flower recipes.)
Raspberry Jam Sandwich Cookies
- 1 1/4 cups white whole-wheat flour
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 blood orange
- 2 tablespoons juice from the orange
- 1/2 pound softened unsalted butter
- 1 large egg yolk
- Raspberry jam