Creamy Rose Saffron Tea

The combination of saffron and rose has to be one of the most exotic and sensuous of all. Both botanicals are uplifting and soothing as well as being delicious so be sure to try this out! It can be savoured both hot or cold.

1 cup filtered water

1 generous pinch of saffron (12 strands or so)

1 teaspoon cardamom powder (optional)

1 cup dairy free milk (oat, cashew, rice, etc)

1/2 cup fresh rose petals (or about 1/4 cup dried)

1 tablespoon loose leaf black tea (optional)

Pour the water into a saucepan, add saffron (and cardamom, if using) and bring to a boil. Reduce heat and simmer for 5 minutes.

Add the milk and roses, and bring back just to the boil before removing from the heat.

At this point if i’m going to drink it hot, I usually allow it to infuse for a few more moments before straining and serving. If I’m going to chill it, I let it cool leaving the botanicals in until I’m ready to serve it.

*There are many variations to play with! Of course, it can be sweetened to taste and I love adding a touch of maple syrup to mine. Some spices to add for variety would be cinnamon, ginger, fennel, star anise or even turmeric. I tend to add spices like this to the water before bringing it a boil in order to get a full flavoured infusion.

Eat flowers, be kind

How to make Rose Sugar

Rose sugar has the ability to make you feel like absolute royalty. The rewards for making it (and having it secretly stashed away in a cupboard) will belie its simplicity and make you wonder why you didn’t do this ages ago.

It’s as rudimentary as sugar and rose petals, but the intensity is all up to you. I’ll give you a basic recipe that you can then take and adjust to your taste or according to how you intend to use it. There are lots of ways to modify it, like using a sanding sugar (which is a larger crystal than granulated sugar) to bring sugar cookies to life with a floral sparkle. You could try rolling icebox cookies with it too, before slicing.

Some other ways to use Rose Sugar would be as a rim for a floral margarita, to sprinkle on fresh fruit, in puddings and desserts, stir a teaspoon into a vanilla tea or masala chai, or use to make a rose lemonade.

Rose Sugar

1/4 cup ground dried rose petals (ground in a mortar and pestle or in a spice/coffee grinder)

1 cup organic sugar

Mix together and store in an airtight glass jar out of direct sunlight.