This delicious cozy and antioxidant-rich latte is made with rosehips which are high in Vitamin C and steeped with rooibos tea and frothy homemade almond milk.
Hello friends! The latest recipe collab with the lovely folks at Coyuchi is up on their blog today! This is a different take on a fall season latte using immune boosting rosehips, which are fruits of wild roses and are ripe now. Rosehips naturally contain a higher concentration of vitamin C than even citrus fruits.
Nantucket is loaded with them right now because of the island’s abundance of beach roses aka rosa rugosa. Their natural zing balances well with sweet and mild red rooibos tea and frothy homemade almond milk. A bit of raw local honey to sweeten and you’re good to go! So ditch the pumpkin spice whatever-your-having for a change and your immune system (and taste buds) will thank you!
The gorgeous organic table linens and runner in the photos are by Coyuchi and can be purchased on their site!
More Yummy Drink Recipes
- DIY Rose Water Recipe
- Rose Simple Syrup {Video}
- Sparkling Summer Rose Vodka Soda
- Fare Isle x Coyuchi: Rhubarb Rose Almond Cake
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Rosehip Rooibos Almond Milk Latte
Ingredients
Almond Milk
- 1 cup raw almonds
- 2 cups filtered water or spring water
Latte
- 2 teaspoons rooibos tea leaves
- 2 teaspoons rosehip powder
- 1 cup boiling water
- 2 teaspoons raw honey or any sweetener
- 2 cups almond milk
- 1/2 teaspoon rose petal powder optional
Instructions
Almond Milk
- Soak almonds in water overnight.
- Blend almonds and water on high speed until smooth.
- Strain milk through a nut bag.
- Keep refrigerated until ready to use for up to 3 days.
Latte
- Put rooibos tea leaves and rosehip powder into a teapot.
- Add the boiling water and let steep, covered, for 2–3 minutes.
- Gently heat almond milk on medium heat (do not boil), and then whip in a blender on high speed for ultimate frothiness.
- Pour tea through a tea strainer into two mugs and sweeten to your taste.
- Top off each cup with frothy almond milk. Sprinkle with rose petal powder and serve right away.
Notes
- Store homemade almond milk in an airtight container or jar and refrigerate for up to 3 days.
Diego Lopes
Quite a different recipe, isn’t it? At least I never saw a mix like this before, I’m curious to try it!
Kaity Farrell
Hi Diego! Please do, and let me know what you think! xx Kaity
Kaity Farrell
Ask me anything!