Jasmine Rose Latte

For the rose syrup

• 0.33 cup dried rose buds, lightly crushed
• 125 ml hot water
• 4 tsp cane sugar

For the lattes

• 3 tsp Jasmine powderSuperboba
• 1 cup ice
• 400 ml oat milk

1. 1

   Steep the crushed rose buds in the hot water for 10 minutes, stirring them under so they do not just float. Strain.

2. 2

   Set aside 75 ml of the rose water. Dissolve the sugar into the rest to make your syrup.

3. 3

   Whisk the Jasmine powder into the reserved 75 ml of rose water until smooth. The tea is whisked into the rose water rather than plain water, which doubles the floral note.

4. 4

   Divide the ice and oat milk between two glasses, then the rose syrup.

5. 5

   Pour the jasmine rose shot over the top and stir.

• Crush the buds a little before steeping. Whole they barely infuse in ten minutes.
• The rose is steeped, the tea is not. Only the flower needs time.
• Also excellent with Earl Grey or Roasted Oolong in place of the jasmine.