Run For The Roses

Liz Moody of Sprouted Routes on a caffeine-free latte (filled with flower petals!) that’s fit for a Stone Fox Bride.

Tell me about this rose latte: why is it a delicious coffee alternative for a bride to drink the morning of her wedding?  

Coffee can make you jittery and anxious — not what anyone wants on their wedding day.  The rose latte, on the other hand, is completely calming and soothing.  Hold it in your hands, inhale the aromatherapeutic scent, and relish in the moment.  If you still want a little caffeine, have a few sips of coffee too (you don't want to be in withdrawal).  The healthy fats in the rose latte will help the caffeine release slower in your body, easing any jitteriness.  

 

How in the world did you come up with this gorgeous drink? Trendy lattes are all over Brooklyn these days, from turmeric to matcha to beet.  While I'm obsessed with my turmeric latte (it is THE key to glowing skin), it's always nice to switch it up, and rose is one of my favorite flavors. Plus, roses have been used for thousands of years for their stress-relieving properties. They're also mildly astringent, which helps cleanse the body and make skin glow.

 

What are the benefits to drinking one of these babies on the morning of your wedding?  It can be hard to eat on your wedding day — so much adrenaline! — and the emulsified good fat in the coconut oil will help keep your blood sugar stable throughout the day. It's also antiviral and antibacterial, so you won't get the dreaded post-wedding cold on your honeymoon.


Rose Latte Ingredients 

1 cup milk of choice (I especially love almond, pistachio, or coconut)

2 teaspoons rose water

1 teaspoon vanilla extract

3/4 cup frozen raspberries (optional)

Pinch sea salt

1 heaping teaspoon coconut oil

2 teaspoons honey (can sub maple syrup)

 

        Instructions
          1.  In a medium saucepan, combine all ingredients save for honey and coconut oil. Bring to simmer, stirring occasionally, and let simmer until the raspberries have begun to dissolve into the milk, about 5 minutes.
          2.  Remove from heat and let cool for a few minutes before blending until smooth. Strain through a fine-mesh strainer (a tea strainer works great) and then add coconut oil, honey and blend again until rich and frothy. Serve immediately.
          3.  Alternatively, you can skip using the raspberries and simply heat all ingredients, save for honey and coconut oil until just warm. Remove from heat, let cool slightly, add the honey and coconut oil, then blend until rich and frothy. Serve immediately. Serves 1.