In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my 16th re-creation. This month, as all my recipe books are currently packed away and sitting in storage, I decided to test out a recipe online. From the website, Choosing Chia, I found a recipe for a Hibiscus Rose Latte. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
HIBISCUS ROSE LATTE – THE RECIPE
– 1/3 cup Water
– 2 drops Rose Water
– 2-inch cube of Ginger
– 1/2 tsp of Cinnamon
– 3 Hibiscus Tea Bags
– 1 cup of steamed Oat Milk
– 1-2 tsp Sweetener of choice (I chose Maple Syrup)
– Edible Rose Petals (optional)
1.) Add the water, rose water, ginger and cinnamon to a small pot. Bring to a boil. Remove from heat and add the hibiscus tea bags. Let it sit and steep for 5 minutes.
2.) Remove the cube of ginger and tea bags and pour into your mug.
3.) Slowly add the steamed oat milk to your mug.
4.) Sweeten with a little bit of maple syrup (or sweetener of choice) and (optionally) top with edible rose petals.
HIBISCUS ROSE LATTE – THE RESULT
I apologise for the terrible quality photograph. I am currently living in serviced apartments and this was the best I could do. Having said that, this came out perfectly! I followed the recipe exactly and it tasted amazing. Whenever I smell rose water, I think of delicious Turkish Delight, which is a sweet I love. It took no time to make and was quite simple. The only negative was it required obscure and more expensive ingredients. It definitely won’t be something I make all the time but I truly enjoyed it.
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo