Happy weekend, everyone! I have a lot to be grateful for this weekend and I can’t help but share my excitement. First, it’s almost officially spring! Second, tomorrow is my birthday! I’m not that big on celebrating my own birthday – I’d never throw a real party because being the center of attention like that makes me want to slide under the table and hide. But I am excited about sharing a nice meal with my husband and parents. Oh and last but not least…we finally got a house!!! Our offer was accepted on an old craftsman bungalow not far from where we live now. It’s going to take years and a lot of elbow grease to restore it to its former beauty, but we’re looking forward to the adventure and can’t wait to dive in next month. Lots of DIY posts are on the way!
Back to springtime being just around the corner. These last few months, steeping and drinking tea has become a daily (okay, five times daily) habit. It started out of necessity – my apartment’s frigid temperatures make hot drinks mandatory – but has become a ritual I savor and want to continue as the seasons warm. So, I’ve been playing around with cold tea drinks, like this rose and honey tea latte that’s currently on repeat over here. I pour it over ice, which brings out subtle flavors that would be lost if it were served hot. I love rose, but only in small doses, and steeping rose buds in milk gives the latte a delicate flavor that’s floral but not overpoweringly so. It’s lightly sweetened with a spoonful of my dad’s raw blackberry honey that satisfies my sweet tooth and makes it a little fruity. I highly recommend picking up some raw, fruit-pollinated honey at a farmer’s market if you can – the extra bit of flavor makes all the difference.
My favorite thing about this drink? You can make a big batch ahead of time and store it in the refrigerator for later! I’ve been taking a mason jar full of pre-made latte whenever I leave the house because I’m completely hooked, and I’m willing to bet you will be too. Read on for the recipe.
- 2 cups whole milk (or full fat nut milk)
- 2 tbsp organic dried rose buds
- 1 bag of black tea
- 1-2 tsp raw honey, depending on desired sweetness
- Add the milk, rose buds and tea bag to a small sauce pan and warm over low heat. Steep for 10 minutes, stirring occasionally to keep a skin from forming. Discard the tea bag after the first 5 minutes.
- Remove milk from heat and allow to cool 15-20 minutes. Pour the milk through a fine mesh sieve to strain the rose buds out.
- Divide the milk between two glasses, and stir desired amount of honey into each glass. Add ice to chill.
- Optional: garnish with rose buds.
Enjoy! If you give this recipe a try, I’d love to hear what you think.