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
- Whisk flour and salt in a medium bowl. Put sugar in a large bowl, then zest blood orange into sugar. Squeeze 2 tablespoons juice from orange into a separate bowl and reserve. Beat sugar mixture with an electric mixer on low until the sugar is sandy and orange. Beat in the butter, then gradually raise the speed to medium-high, beating just until creamy and smooth. Turn speed to medium and beat in egg yolk and then reserved orange juice just until blended. Turn speed to low and gradually add flour mixture, beating just until all traces of flour disappear. Turn dough out and shape it into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.
- Line three large cookie sheets with parchment. On a lightly floured surface, with a lightly floured rolling pin, roll the dough 1/8 inch thick. Cut out hearts using a 2-1/2-inch heart cutter. Transfer to cookie sheets.
- Freeze cookies until firm. Preheat oven to 350°F. Bake sheets one at a time until the cookies are golden brown around the edges, about 12 minutes. Let cool completely. Spread half the cookies with raspberry jam. Top with remaining halves.