I’m obsessed with this drink! I’m a fan of anything pink, and this rose milk is sooo pretty. It’s soothing and perfect for sipping on a cold winter night.
I dried some beets from my garden and turned them into beetroot powder. This powder is great for adding a vitamin boost to drinks and soups throughout the winter. If you want to read more about how I did that, check out this post: Beet Powder.
Overview
The recipe involves infusing dried rose petals into warm milk. Beetroot powder adds a gorgeous pink color to the milk, as well as providing a nutrient boost. Add honey, vanilla extract, or rose water to taste.
Equipment Needed
- Small pan and a lid
- Fine mesh strainer
- Your favorite mug
Ingredients
- Dried rose petals (1 tsp): Rose petals are rich in antioxidants that can reduce stress, promote relaxation, and enhance skin health.
- Beetroot powder (1/4 tsp): Beets are rich in nutrients like fiber, folate, and vitamin C. They contain compounds that support cardiovascular health by improving blood flow.
- Milk (1 cup): Oat, almond, cow’s milk – whichever kind you prefer.
Instructions Summary
Infuse: Pour the oat milk into a small saucepan. Heat the mixture over medium-low heat until it just begins to simmer. Remove from the heat and immediately add the rose petals and beetroot powder. Cover and let it infuse for 10 minutes.
Strain: Strain the milk to remove the rose petals, then return it to the saucepan. Stir in the honey or agave syrup, vanilla extract, and rose water (if using). Continue heating the mixture gently until it’s warm and well combined.
Serve: If you like your drink frothy, use a milk frother or a whisk to froth the milk until it becomes light and airy. Pour the rose & beetroot milk into your favorite mug, sprinkle a few dried rose petals on top for garnish, and enjoy!
Serving Suggestions
Drink rose milk warm or iced. For the iced version, let the rose milk cool down, then pour it over ice and sip away! The warm version is the perfect bedtime drink for helping you unwind after a long day.
Rose Milk
Equipment
- Small pan with lid
- Fine mesh strainer
Ingredients
- 1 cup oat milk or any milk of your choice
- 1 teaspoon loose dried rose petals food-grade
- 1/4 teaspoon beetroot powder
- 1 teaspoons honey or agave syrup optional, for sweetness
- 1/2 teaspoon vanilla extract optional, for a hint of flavor
- 1/4 teaspoon rose water optional, for added rose flavor
Instructions
- Pour the oat milk into a small saucepan. Heat the mixture over medium-low heat until it begins to simmer. Remove from the heat and immediately add the rose petals and beetroot powder. Cover and infuse the mixture for 10 minutes.
- Stir in the vanilla extract, rose water, and honey/agave, if using.
- Gently reheat to your desired temperature, but do not boil. I usually wait until I see steam start to rise off the mixture.
- Strain the milk and serve.
- If you like your rose milk frothy, use a milk frother or a whisk to froth the milk until it becomes light and airy. Pour the rose & beetroot milk into your favorite mug, sprinkle a few dried rose petals on top for garnish, and enjoy!
