One way we can honor the Earth and our bodies is by drinking herbal infusions or teas every day. We've created rituals in our lives around drinking tea and hope to inspire you to do the same. The simple act of picking and drying flowers and herbs in the sun brings life-giving energy. Placing your herbs in a moonlit window or outside at night brings a calming influence to your plant medicines. Sipping teas throughout the day is a wonderful way to get minerals and vitamins (think beautiful skin and hair :) and stay hydrated. Enjoy them served cold during hot summer months and hot when you crave warmth and comfort.

This luscious, aromatic cup of tea is delicately floral and wildly soulful. It has become a Saturday morning ritual that nourishes our whole being after a busy week. As it lifts our spirits and warms our hearts, we welcome a quiet conversation with our friends and families. Try it with your favorite tea or enjoy it as we do – perfectly paired with Earl Grey. It complements the rose without overpowering it. 

Rose Petal & Earl Grey Tea Latte

Servings: 2

Best served with the ones you love.

Ingredients

Rose Syrup
1/2 cup honey
2 tbsp water
2 tbsps rose water (we love this one) or 1/2 cup dried rose petals

Tea
1 cup boiling water
2 tbsps Earl Grey loose leaf tea
1 tbsp edible rose petals (dried)
1 cup coconut milk (or any milk of your choice)
4 tsps rose syrup
Splash of rosewater (optional)
Edible rose petals and rose dust (garnish)

Instructions

Rose Syrup

• Add the honey and water into a small saucepan over medium heat. Cook until the honey dissolves, turn off heat, add the rose water - or you can use 1/2 cup dried rose petals in place of rose water, and steep for 5 minutes. We prefer the rose water as the flavor is just divine. If you choose dried rose petals you need to strain through a fine mesh strainer, pushing on the petals to extract as much of the remaining syrup as possible.

Tea Latte

• Combine the Earl Grey tea with the rose petals, and steep in boiling water for 5 minutes. Add the discarded tea to your garden compost.
• Mix the rose syrup with coconut milk, and froth with a milk frother to your desired warmth and foam.
• Fill your mug halfway with tea and then add the steamed coconut milk. 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.

Notes

If you have an atomizer, spray a bit of rosewater to your empty mug before mixing your tea. Another light misting on top of the tea before you drink it will boost the aromatics of the drink and enhance the flavor.