Iced Rose Milk

  • Iced Rose Milk

Delicately pretty rose petals infused in milk and married with vanilla black tea makes for a refreshingly romantic sip!

Easy
Difficult
Recipe by
T2
Total Time
30 minutes

You’ll need

  • 300 ml/10 fl oz milk of choice
  • ½ cup Just Rose, plus extra, to garnish
  • 9 Melbourne Breakfast teabags
  • 300 ml/10 fl oz boiling water
  • 2 tablespoons caster sugar (or other sweetener)
  • 2 vanilla beans, to garnish

How to

  1. Place milk and Just Rose in a small saucepan and bring to a gentle simmer. Simmer slowly for a few minutes, then remove from the heat, cover and leave to sit for 30 minutes or overnight. If infusing overnight, allow mixture to cool then refrigerate.
  2. Place the Melbourne Breakfast and boiling water in a small teapot or heatproof jug and infuse for 8 minutes. Strain and stir in sugar until dissolved.
  3. Strain rose milk.
  4. Fill two heatproof glasses with ice and divide Melbourne Breakfast mixture. Top with rose milk and decorate with extra Just Rose and a vanilla bean in each glass.

Prefer it hot?

Complete steps 1 and 2, then place strained rose milk and Melbourne Breakfast mixture in a small saucepan, bring to a gentle simmer and remove from heat. Divide between two cups and serve.


Serves 2

Shop Iced Rose Milk products.

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