Warming, fragrant and floral, this dairy-free vanilla rose latte is a wonderful drink for fall or winter or served over ice for a refreshing and aromatic summer drink. Made with food grade dried rose petals, vanilla bean, plant-based milk and naturally sweetened with maple syrup or honey. Serves two.
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Why This Recipe Works
I was inspired to create this recipe after finding a rather large bag of organic food-grade dried rose petals in my tea stash. Dried rose petals smell exactly like blooming roses in the garden and they make a really lovely aromatic latte when stepped into liquid with vanilla.
Instead of traditional dairy, this recipe used unsweetened plant based milk. This latte is sweetened with pure maple syrup, however, you could also use stevia or your preferred sweetener. Rose petals are also caffeine-free if you love lattes but prefer to avoid caffeine, this recipe will work for you.
I find this drink to be both calming and uplifting with the aroma of rose and vanilla amidst the warm milk. It's also very easy to make.
Ingredients and Notes
To make this dairy-free rose tea latte, there are only 4 ingredients. For the quantities of each, please see the recipe card further down the post.
Unsweetened Almond milk: or any plant-based milk of choice, however, avoid full fat coconut milk, as this will be quite rich and not make such a pleasant latte in my experience. I also would not recommend hemp milk because of it's distinct flavour.
Organic food-grade dried rose petals: You can source food grade rose petals from a reputable source online, from your local health food store or tea shop. Be sure to source organic as well—many commercially available roses and rose products can be contaminated with pesticides and fungicides which you don't want to consume.
Vanilla extract: this enhances the aromatics in this drink. If you prefer, use ⅛ teaspoon of vanilla bean powder or fresh vanilla beans.
Maple syrup: or your sweetener of choice (honey, stevia, granulated sugar).
Step by Step Overview
For the full detailed instruction on making this recipe, please see the recipe card further down the post.
STEP 1: Once you have gathered all the ingredients, you need to create a sachet for the rose petals out of cheesecloth, or you can use a small stainless steel tea ball.
STEP 2: Simply add the plant-based milk to a small saucepan and add the rose petal sachet (or tea ball) and vanilla.
STEP 3: Bring the milk and rose petals to a simmer, remove from the heat and let the rose petals steep in the milk for 5 minutes before serving.
Helpful Tips
The milk will take on a very faint pink colour after steeping—this is normal.
If you don't consume it in one sitting, the natural oils in the rose petals will separate and form droplets on the surface. Simply whisk them back in if you want.
If you like foam on your lattes, I would suggest using a plant-based milk designed for barista-style drinks. These typically contain more fat content which helps them whip and froth better.
Serving Suggestion
This dairy-free rose tea latte make a comforting drink in the fall or winter, however, it can also be cooled and then poured over ice for a refreshing and fragrant cold drink during the summer. My preference is to serve this latte warm to enhance the aromatics of the rose and vanilla
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If you made my dairy-free vanilla rose latte, please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Dairy-Free Rose Latte
Ingredients
- 2 tablespoon organic food grade dried rose petals
- 2 cups unsweetened almond milk
- ½ teaspoon vanilla extract, or ⅛ teaspoon vanilla bean powder
- 1 tablespoon maple syrup, or sweetener of choice
Instructions
- Place the dried rose petals into two layers of cheese cloth and tie tightly, or place the petals in a stainless tea ball.
- In a small saucepan, add the plant milk, rose petals sachet and vanilla. Bring to a simmer over medium heat. Remove from heat and let stand for 5 minutes to allow the rose to further infuse the almond milk. Stir in the maple syrup and serve warm.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.