Affectionally known in the instagram world as “moon milk”, this blush-hued herbal latté is caffeine-free, soothing and perfect for relaxation
Traditionally, tea must be made with black, green or white tea leaves to don the name. Herbal teas or tisanes are made without tea leaves and usually contain no caffeine. This herbal tea is surprisingly easy to make, and if you haven’t tried herbal, this is a beautiful recipe to leap into. Rose is a tricky flavoring agent because too much in a dish can cause it to taste like perfume. Also try: golden milk chai my rule of thumb is to use rosewater like vanilla extract- a few drops do the trick!
Cardamom is one of my favorite spices to accompany the flower because it help balances the flavor with sweet, smoky lingering notes. This spice packs power, as it is said to help with nausea, digestion issues, inflammation, and blood pressure regulation. The cardamom rose combo a widely used combination In many persian desserts. I love the cardamom-rose combo so much that I even created beauty product inspired by it. The use of pistachios also brings a creamy layer to the mix with added health benefits.
A small amount of beet root is used to add natural color. Though it doesn’t add much flavor, you still get the benefits of added vitamins and minerals. If you don’t have beet powder, add a 1-inch slice of fresh, peeled beetroot to your water before boiling.
I find it easiest to make in a small sauce pot and takes about 15 minutes from start to finish. Use almond, pistachio or coconut milk to make this recipe vegan. You can double or triple this batch, and keep extra concentrate in the fridge sans milk (up to 4 days) for meal prep or entertaining. Simply heat (or pour over ice) and add your milk when you’re ready to serve.
Cardamom Rose Latte
- small sauce pot
- 1 1/2 cups purified water
- 1/4 cup edible rosebuds/petals dried or fresh (packed)
- 3-4 cardamom pods, cracked or 1 tsp ground cardamom
- 1/3 cup shelled pistachios divided
- 1/2 tsp rosewater
- 2 tsp beet root powder
- to taste agave
- milk of choice
- Take half of the pistachios and mince into fine pieces, set aside.
- In a small sauce pot, add rose buds/petals, cardamom, whole pistachios, and water.
- Cover pot, bring mixture to a boil and reduce to low. Let simmer for 2-3 minutes before turning off to steep.
- Meanwhile, steam milk and set aside.
- To assemble: strain steeped tea into 1 large cup or 2 small cups using a fine mesh strainer.
- Top with steamed milk. garnish with crushed rose petals, pistachios, and cardamom. Serve immediately.