The unobtrusive kinds of Earl Gray and rose consolidate to make a delicious, warm, lovely, and madly fragrant cup of tea.
I realize everybody ridicules California(ns), and which is all well and good, for going overboard to a little downpour (this clasp rings a bell). In any case, there's no denying that we had a powerful little tempest this previous end of the week, and there's additional in transit! So what better approach to cure this cool, desolate climate, than cozying up with a rose and duke dim tea latte. I need to concede, my inclination for espresso has hindered my association with tea, among other convincing non-mixed refreshments. I'm making it an objective to get increasingly imaginative with my elixirs this year (Lily and Tracy ring a bell).
So far I'm set for a decent begin since I'm excited with how this tea latte turned out. I don't drink much Earl Gray – not on the grounds that I loathe it, but since Audrey was raised on English breakfast, so normally that is the thing that we drink. Notwithstanding, for this situation I needed a dark tea that was more sensitive, so as not to overwhelm the rose. Lord Gray was the ideal decision. The outcome is a delicious, warm, and madly fragrant cup of tea. All I needed to do was hold it before my face all end of the week. For the embellishment, I took a couple styling tips from The Rabbit Hole Tea Bar, who complete a flawless cleaning of flower petals on the plush froth. With everything taken into account, I can't think about a superior method to escape the downpour. I trust you feel the equivalent!
Also Try Our Recipe : Cherry Almond Moon Milk
INGREDIENTS
Rose Syrup
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup edible rose petals (dried)
Tea
- 1 cup boiling water
- 2 tbsps earl grey loose leaf tea
- 1 tbsp edible rose petals (dried)
- 1 cup whole milk
- 4 tsps rose syrup
- rosewater (optional)
- edible rose petals and rose dust (garnish)
INSTRUCTIONS
Rose 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.
Tea Latte
- Combine the Earl Grey tea with the rose petals, 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.*
- 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.
For more detail : bit.ly/2TkLGna
Read More Our Recipe : BEST STRAWBERRY POKE CAKE
0 Comments