The new way to brew lattes is to infuse them with botanicals, making them as beneficial as they are beautiful.
The new way to brew lattes is to infuse them with botanicals, making them as beneficial as they are beautiful. “Rose petals are packed with immune-boosting antioxidants,” says Ashley Jaffe, a co-founder of Blank Slate Tea in New York City, who created the delicious drink here. “They have antibacterial and anti-inflammatory properties that help soothe irritated skin and aid digestion.” Pair your sip with fruit-jam cookies to achieve maximum bliss.
To make the rose concentrate
Bring 1 litre of water to a boil in a medium pot. Remove from heat, add 30g of rose petals and stir well to submerge. Steep for 5 minutes, stirring 2 to 3 times. Meanwhile, mix a pinch of beetroot powder with 15ml hot water and whisk until dissolved. Strain petals. While the water is still hot, mix in the beetroot liquid and 15ml rose water. Let cool before using.
In a small saucepan, combine 180ml rose concentrate, 60ml milk (your choice), and sweetener (such as brown syrup) to taste. Heat over medium heat until steaming hot (but not boiling), stirring frequently. Remove from heat and blend with an immersion blender until frothy. Pour into a cup. Garnish with rose petals along one side.
Whisk 1¼ cups white whole wheat flour, 1 cup unbleached all-purpose flour, and ½ teaspoon salt in a medium bowl. Put ¾ cup sugar in a large bowl. Zest 1 blood orange into the sugar. Squeeze 2 tablespoons juice from the orange and reserve. Beat the sugar mixture with an electric mixer on low speed until the sugar is sandy and orange. Beat in 230g softened unsalted butter, then gradually raise the speed to medium-high, beating just until creamy and smooth. Turn the speed to medium and beat in 1 large egg yolk and then the reserved orange juice just until blended. Turn the speed to low and gradually add the flour mixture, beating just until all traces of flour disappear. Turn the dough out and shape it into a 3cm-thick disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.
Line three large cookie sheets with parchment. On a lightly floured surface, with a lightly floured rolling pin, roll the dough 0.3cm thick. Cut out hearts using a 6cm heart cutter. Transfer to cookie sheets.
