My rose and hibiscus almond latte

Sandra Slawinski 26th December 2018 0 comments

In the midst of all this celebrating, I need a moment to myself, a little break and this almond milk latte is just the thing I need. Of course the fact it’s pink brightens my day, the hibiscus vitamin C gives me a boast and the rose soothing scent relaxes me. Just perfect!

LATTE – it seems IG is invaded with latte drinking people these days. All it really is coffee with warm milk  but now the term tends to be used for anything with warm milk. I don’t drink coffee so I flavour mine with rose and hibiscus. How to make it: heat up the milk, infuse your flowers for a few minutes and sweeten to taste, done 🙂

ALMOND MILK – this dairy substitute with its nutty flavour is one of my favourites. I generally use it on my cereal in the morning but it’s lovely in a latte. It is rich in vitamin E ( acts as an antioxidant)  and is lower in calories than skimmed cow milk.

HIBISCUS – this lovely flower, native to warm tropical regions, when dried is served as both a hot or a cold beverage. In ancient Egypt one drank it to threat heart and nerve diseases. In Africa they drink it to aid cold symptoms and in Iran it is a common treatment for high blood pressure. It is rather tart when infused so I recommend you add a little honey or agave syrup to sweeten it.

ROSE – ” a rose by any other name would smell as sweet” William Shakespeare said it best! My mom has a garden full of English rose varieties and I adore the scent and the taste of roses in cooking. I used dried Damascus rose petals in my latte and just a drop of rose water. Just divine!

MUGS – My super cute mugs are vintage French Algerian coffee mugs called mazagran. Originally they served an ice coffee in them in Algeria and after the colonial war in 1840, I guess this cone shaped mug made its way to France. These mugs were part of a great haul this summer at a garage sale Place du Chatelain in Brussels. Love them so much!

HOW: Steep the dried hibiscus flowers and rose petals in the almond milk for 30 minutes and remove. Heat the milk and top with some dried rose petals. Add some honey or agave syrup to sweeten.

Written and photographed by Sandra Slawinski without commercial deals. I used my vintage mugs.