Spring Blossom Latte
When we set out to craft a drink based on our Jade Oolong, we had to make sure all the flavor and complexity of the tea were still front and center.
What really struck us about this particular oolong was its great floral notes. After steeping the tea with a variety of flowers, we found that the rose and lavender together created a beautiful bouquet that instantly made us think of gardens blooming in the springtime.
The almond milk and rice milk add a touch of creaminess without getting in the way, while the honey sweetens the flavor.
This one’s delicate without being pretentious and floral without feeling like you’re sipping on perfume. We love it and hope you will, too!
(Recipe makes about 750 ml.)
Ingredients
½ cup Jade Oolong tea (loose-leaf)
2 ½ tsp rose petals*
1 ¼ tsp lavender*
¼ cup honey
4 cups almond milk
4 cups rice milk
*If using syrups, add when serving
Directions
Bring 3 cups of water to about 185° F.
Add oolong, rose petals, and lavender then steep covered for 5 min.
Strain and set aside. DO NOT throw away the steeped leaves.
Re-steep the oolong and flowers a second time at 185° F for 5 min.
Strain and discard leaves.
Combine both steeps and sweeten with honey.
Bring to ½ gallon with ice water.
Add the almond milks and rice milk.
To serve: Pour over ice and sweeten with simple syrup and garnish with rose petals.
