I know I say I’m excited for a lot of recipes, but I’m #EXTRA excited for this one!
A couple years ago, I got really into loose leaf teas. I loved going to the local tea shop (S/O to Urban Teahouse!), trying new teas, and buying up all the loose leaf. I even got a single cup brewer for my desk at work.
As a result of this loose leaf tea obsession, I discovered the taste of rose. At the time, you could be dried rose buds from Sprouts and make rose tea. My location no longer has these, but don’t worry, because I found a huge bulk bag online from a family farm. Done deal.
Anyway, I follow a plant based dietitian on Instagram, Brittyn Howard (aka @localrootsdietitian), and she posted a recipe for lavender infused coconut milk. As soon as I saw it, I knew I had to make a rose infused version!
So, all credit for this original recipe goes to Brittyn! Try her Lavender Coconut Milk if you’re not a big fan of rose.
This recipe is perfect for…
Drinking by itself!
Adding to oats & cereal (would pair perfectly with fresh strawberries, too!)
Drinking while watching The Bachelor 😉 Will you accept this rose?!
Rose is just so soothing and warm. I’m ready to cuddle up with a rose infused latte now! Let’s get into it…
- 1 cup unsweetened coconut shreds
- 4 cups hot water
- 2 tbsp dried rose buds
- optional: date sugar, agave, whole pitted dates, or any other sweetener
- Place water & coconut into a blender and blend on high for 3-4 minutes.
- Add in dried rose buds and blend for another 1-2 minutes.
- Pour mixture into either a nut milk bag or a french press.
- If using nut milk bag, place a bowl under the bag to catch the liquid. Squeeze the liquid out until there is a moderatey dry pulp left in the bag.
- If using a french press, pour entire mixture into your french press, then press the pulp down, just like you would press coffee grounds down to separate from liquid.
- Pour milk into milk bottle or airtight container and store for up to 4 days (if it lasts you that long…).