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BLUE, ROSE & EARL Grey Superherb Latte

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

Ingredients:

   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

Directions:

   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

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