Earl Grey & Rose Tea Latte

I was raised on the idea that a cup of tea can cure anything.

I’ve spit it out laughing, sipped it mixed with salty tears, boiled water for good news and bad - drank it hot, cold, strong, weak. There has probably not been a day in my life I haven’t spent at least part of drinking a cup of tea.

It’s something we’ve done for generations and I’m beginning to realize despite previously thinking we didn’t have many traditions, tea is kind of our tradition!

So as you’ve probably gathered, I love tea. I also really love delicate flavors and anything having to do with rose. Along with that - Earl Grey. It always reminds me of some of my favorite times and blustery chilly weather I love.

I also love cooking and love sharing recipes on my blog and creating aesthetic but hopefully delicious foods. Unfortunately, in my schedule these days cooking and photographing a whole meal is not quite possible. I celebrate if I can just make us some steamed veggies and a tasty protein while getting everything else done.

As a result I decided to make little drinks to cater to my desire to create and share but also cater to the schedule that often has me thinking wait how is it already Sunday?!?

The first of this series is my Dairy-free and Sugar-free Rose Earl Grey Tea Latte.

Suggested occasion: Saturday morning

Suggested wardrobe: Something like this

Recipe:

Ingredients:

Monkfruit Sweetener
Water
Food Grade Dried Rose Petals
Rosewater
Earl Grey Loose Leaf Tea
Almond or Coconut Milk
1 Milk Frother - if you don’t have this - I give you another way to froth milk easily below :)*
Optional - flowers and bakers gold to garnish

Mix 1/2 cup of Monkfruit Sweetener with 1/2 cup rose petals with 1/4 water in a small saucepan. Cook on low until sugar dissolves and remove from heat, allowing it to steep for 5 minutes. This will be your rosewater syrup.

While this steeps, mix 2 tablespoons of Earl Grey tea and 1 tablespoon of rose petals and place in a teapot. Pour over roughly 1 cup of boiling water and cover for 5 minutes.

While the tea is steeping, return to your rosewater syrup. Add 1 tablespoon of rosewater and mix slightly, then strain the liquid into a bowl pressing slighty on the roses so as to catch as much of the syrup as you can. You should be left with a nice pinky light syrup.

Next heat 1 cup of Almond or Coconut milk on low in a small saucepan. You can rinse out the one you used for the syrup and use that - it’s kind of nice with a little rosiness left in there! Once it is heated but not boiling, add it to the bowl of rose syrup and froth.

*If you don’t have a frother - I used to do a trick I learned online that is kind of funny but does work! Grab a mason jar with a lid and fill it with your cup of desired milk. Shake it vigorously for 30-45 seconds and then microwave for 30 seconds. It won’t be exactly as effective as using a frother but it does do the job! Just use a spoon to hold the frothed milk and place it on top once you’ve poured the milk.

I love the pinky tint the rose syrup gives the milk! So cute!

At this point your tea is also steeped, so pour it into about halfway up your favorite cup then add your frothed rose milk, taking mind to hold back the froth if you tried my jar trick!

Then garnish however you want and enjoy!

It’s sweet from the monkfruit but won’t give you the sugar comedown that can sometimes happen with sugar and dairy.

This recipe is so delicious and super easy!! It took me about 10 minutes to make.

I encourage you to try it, especially on a cold windy day like today, and send me a picture of what you made!

Xoxo,

Claire