BLUE, ROSE & EARL Grey Superherb Latte
#repost by Honestly Yum
Recipe inspired by Todd of Honestly Yum who is a masterful beverage maker.
I know everyone makes fun of California(ns), and rightfully so, for overreacting to a little rain (this clip comes to mind). But there’s no denying that we had a potent little storm this past weekend, and there’s more on the way! So what better way to remedy this cold, gloomy weather, than cozying up with a rose and earl grey tea latte. I have to admit, my predilection for coffee has stunted my relationship with tea, among other compelling non-alcoholic beverages. I’m making it a goal to get more creative with my elixirs this year (Lily & Tracy come to mind). So far I’m off to a good start because I’m thrilled with how this tea latte turned out. I don’t drink much Earl Grey – not because I dislike it, but because Audrey was raised on English breakfast, so naturally that’s what we drink. However, in this case I wanted a black tea that was a bit more delicate, so as not to overpower the rose. Earl Grey was the perfect choice. The result is a luscious, warm, and insanely aromatic cup of tea. All I wanted to do was hold it in front of my face all weekend. For the garnish, I took a few styling tips from The Rabbit Hole Tea Bar, who do a lovely dusting of rose petals atop the silky foam. All in all, I can’t think of a better way to hide from the rain. I hope you feel the same!
ROSE AND EARL GREY TEA LATTE
Makes ~ 2 lattes
For the rose syrup
- 1/2 cup sugar
- 1/4 water
- 1/2 cup dried edible rose petals
For the tea
- 1 cup boiling water
- 2 tbsps earl grey loose leaf tea
- 1 tbsp edible rose petals
- Decadent add on: 1 tbsp blue lotus petals
- 1 cashew milk (made fresh, or use almond milk as a substitute)
- 4 tsps rose syrup
- rosewater (optional)
- dried rose petals and rose dust for garnish
For the syrup
- Add the sugar and water into a small saucepan over medium heat. Cook until the sugar dissolves, turn off heat, add the rose petals and steep for 5 minutes. Strain through a fine mesh strainer, pushing on the petals to extract as much of the remaining syrup as possible.
For the tea latte
- Combine the Earl Grey tea with the rose petals, blue lotus, and steep in boiling water for 5 minutes. Discard the tea.
- Mix the rose syrup with milk, and froth with a milk frother to your desired warmth and foam.
- While waiting for the tea to brew, I filled my mug with hot water to keep it warm. Just before serving, discard the hot water, and mist the mug with a few sprays of high quality rose water. I sprayed once directly inside the mug, once on the outside, and once from up above. If you don’t have an atomizer, you can add a splash of rosewater to your empty mug, swirl around the inside, and discard before mixing your drink. Again, the rosewater is optional, but a light misting on the empty mug really help boost the aromatics of the drink, thereby enhancing the flavor.
- Fill your mug halfway with tea (~4 oz), and then add the steamed milk (~4 oz). Garnish with a few dried rose petals. If you’d also like to add some rose dust for garnish, simply add a handful of dried rose petals to a spice grinder, and pulse until they reach a fine powder. Use a fine mesh strainer to give a light dusting of rose powder atop the drink.
Recipe by Todd of Honestly Yum