Ingredients
- 0.33 cup dried rose buds, lightly crushed
- 125 ml hot water
- 2 tsp Roasted Oolong powderSuperboba
- 4 tsp cane sugar
- 1 cup ice
- 200 ml oat milk
Steps
Steep the crushed rose buds in the hot water 10 minutes, stirring them under the surface so they actually infuse. Strain.
Whisk the Roasted Oolong powder into 75 ml of the rose water until a thin foam forms.
Dissolve the cane sugar into the remaining rose water to make a syrup.
Fill a glass with ice, add the oat milk, then the rose syrup.
Pour the oolong shot over the top and stir well.
Good to know
- Whisking the tea into rose water rather than plain water is what makes this taste floral all the way through.
- Crush the buds first or ten minutes will not be enough.
- Also works with Earl Grey, Jasmine or Classic.
