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recipe-rose-beetroot-latte
Rose Beetroot Latte
Brimming with sweet and gentle aromatics from rose, cardamom, and vanilla – plus black tea – which provides a touch of welcomed tannic structure to give this pink pick-me-up perfect balance. Enjoy warm or chilled, nothing beets ;-) this dreamy latte.
Brimming with sweet and gentle aromatics from rose, cardamom, and vanilla – plus black tea – which provides a touch of welcomed tannic structure to give this pink pick-me-up perfect balance. Enjoy warm or chilled, nothing beets ;-) this dreamy latte when you crave something soft and luxurious.
8 oz milk
1 tsp International Breakfast Black Tea*
3 ea Cardamom Pod - Green*
1 Tbsp Rose Sugar*
1 tsp Organic Beetroot Powder*
1/8 tsp Pure Vanilla Extract*
pinch kosher salt
To a small saucepot (6-inch) add milk, tea, cardamom, and sugar. Stir frequently over medium-low heat to gently warm mixture. Do not allow to simmer or boil. Frequent stirring will prevent milk solids from settling and burning on bottom of pot.
When mixture is warm, turn off heat and cover. Steep for 3 minutes. Uncover and strain infusion into a 16-ounce glass container* (see note). Discard tea leaves and cardamom. Add beet root powder, vanilla, and salt; aerate mixture to desired volume with a milk frother. Transfer to a mug and enjoy warm.
To serve cold, refrigerate until chilled. Aerate with a milk frother, if desired. Pour over ice, or – enjoy without ice as a chilled milk tea (recommended).
*Whether serving warm or chilled, you’ll want to strain the infusion into a vessel with a capacity double of what the beverage yields – this way there will be room for the mixture volume to “grow” when aerating with a milk frother or if adding ice cubes. Something with a pour spout – like a Pyrex liquid measuring cup – is ideal because it makes for easy portioning into a serving cup.
Yields 8 ounces
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