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A Guide To The Colorful Moon Lattes

A Guide To The Colorful Moon Lattes

These four gluten-free & vegan moon lattes make for one soothing & delicious antioxidant-rich brew perfect for those stressful days and sleepless nights! 

Blue latte: 

1 cup of almond milk 
1 teaspoon of butterfly pea flower tea 
a dash of maple syrup (optional)

Green latte:

1 cup of almond milk
1 teaspoon of matcha tea powder
a dash of maple syrup (optional)

Pink latte:

3/4 cup of almond milk 
1/4 cup of fresh beet juice.
1 tablespoon of rose petal teas
a dash of maple syrup (optional)

Yellow latte:

1 cup of almond milk 
1/4 teaspoon of turmeric
1/4 teaspoon of ginger 
1/4 teaspoon of cinnamon 
a dash of black pepper to taste 
a dash of maple syrup (optional)

Directions (for all lattes):

Heat your milk on the stove until it's just below boiling point (you don't want boiling milk!). Remove from heat.

Ground all teas in powders.

Add the latte ingredients to the hot milk (except the sweetener).

Mix with a whisk or a hand blender until fully mixed and there are no clumps left.

Pour into your favorite mug.









This ice cream though, never in my life did I expect it to be so creamy and delicious with so few ingredients. I’ve had some bad experiences with rose flavored things in the past, which I usually find way too “soapy” for my taste. This ice cream has a lovely floral note and the rose flavor is not overwhelming. If you want more rose flavor, you can always add more rose petal tea to your liking or even a little rose water. Of course, you also have to be very into the coconut to like this ice cream. Don’t miss out on the cardamom crumble topping, which adds a lovely crunch.


For the ice cream
2 cans (400 ml x 2) of full fat coconut milk
pinch of salt 
1 vanilla bean (split, and seeds scraped out)
1/2 cup (115 g) turbinado sugar (you could also use granulated sugar or maple syrup)
6-8 tbsp rose petal tea 

Cardamom crumble
Recipe adapted from Tea Malmegård’s book “Desserter!” 
3 tbsp + 1 tsp (50 g) turbinado sugar
2/3 cup (90 g) all purpose flour
pinch of salt 
3 tbsp + 1 tsp (20 g) rolled oats
1 tsp freshly ground cardamom 
4-5 tbsp coconut oil (not liquid but not completely firm either.. put the jar in the fridge for a while if too liquid) or 60 g of softened butter

For the topping
Dried rose petals

1. Place coconut milk, salt, vanilla bean+seeds, sugar and rose petal tea in a saucepan. Heat until mixture is hot but not boiling. Stir until sugar is dissolved. Remove from heat and put a lid on the pan. Let the mixture steep for 30 minutes.

2. Strain through a fine wire sieve into a bowl. Cover bowl with plastic wrap and refrigerate until completely cool.
3. Using an ice cream machine, churn the ice cream according to the manufacturer’s
instructions. Once the ice cream reaches soft-serve consistency, transfer to a freezer-proof container, sprinkle some extra dried rose petals on top and freeze until
firm enough to scoop, approximately 2-4 hours. If the ice cream feels hard after some time in the freezer, remove it from the freezer 15 minutes prior to serving.

Cardamom crumble topping
1. Preheat oven to 175°C (350°F).
2. Place sugar, flour, salt, oats, cardamom and coconut oil in a bowl. Using your hands, mix together until crumbly.
3. Spread on a baking paper covered baking sheet and bake for 8-10 minutes. Let cool, then serve with ice cream.

Hibiscus Rose Latte

Hibiscus Rose Latte

This hibiscus rose latte is a lighter alternative to a latte with coffee, and made dairy-free with almond milk. (Duh.) It also has a hint of rose flavour which gives a really light floral taste, though you can always leave out the rose if you like!)

  • Author: Jess
  • Prep Time: 10 mins
  • Total Time: 10 mins
  •  Yield: 1 latte 1x
  •  Category: Drink/Snack
  •  Method: Cook
  •  Cuisine: American


  • 1/2 cup water
  • 2 drops rose water
  • 2-inch cube of ginger
  • 2 tbsp hibiscus rose tea.
  • 1 cup steamed almond milk (Heat using a milk steamer, or in a pot on medium heat)
  • 12 tsp sweetener of choice (I recommend maple syrup or agave)
  • edible rose petals (optional)


    1. Add the water, rose water, and ginger to a small pot. Bring to a boil. Remove from heat and add 2 tbsp hibiscus rose tea Let sit and steep for 5 minutes.

2. Remove the cube of ginger and tea bags and pour into your mug.

3. Slowly add the steamed almond milk to your mug.

4. Sweeten with a little bit of maple syrup or agave.

5. top with edible rose petals if you like! (optional but pretty!)

Tropical Strawberry Hibiscus & Rose Rum Smash.

Tropical Strawberry Hibiscus & Rose Rum Smash.

The bottom layer is a mix of mint, lime, mango juice (pineapple or passion fruit juice would be great here too!), coconut water, and rum. THEN, that top red layer…that’s the hibiscus and rose tea. You definitely want to swirl the tea throughout the drink, but it’s fun watching it slowly slide down into the mango mix. All of the flavors together make the most tropical creation. They totally make me want to hightail it to Florida for spring break…anyone with me? I wish that was happening, but as I sit here in Colorado dreaming of warmer days, pools and palm trees, at least I’ll be sipping on a tropical hibiscus smash. YES, please.Tropical Strawberry Hibiscus Ru, Spitz 

This refreshing cocktail is full of tropical flavors. 

Prep Time: 10 minutes 

Cook Time: 5 minutes 

Total Time: 15 minutes 

Serving Time: 15 minutes 

Serving: 1 drink 

Calories: 229 kcal 


  • 2 tablespoons Hibiscus and Rose Tea 
  • 1 teaspoon Honey 
  • 8 fresh mint leaves
  • 1/2 a lime, quartered
  • 1/4 cup mango, pineapple, or passion fruit juice
  • 1/4 cup coconut water
  • 2 ounces rum
  • sparkling water, for topping
  • 2 strawberries, sliced


1.Bring 1 cup of water to a boil in a medium size pot. Remove from the heat, add the 2 tbsp Hibiscus and Rose Tea and 1-2 teaspoons honey. Cover and let steep for 10 minutes. Strain into a pitcher and discard the hibiscus flowers. 

2. In a tall glass, muddle the lime and mint leaves. Add a handful of crushed ice, the mango juice, coconut water and the rum, gently mix to combine. Pour sparkling water over top to about 3/4 the way up the glass. Add the sliced strawberries and top with hibiscus tea. DRINK. 

Rose & earl grey latte

Rose & earl grey latte

The subtle flavors of Earl Grey and rose combine to create a luscious, warm, beautiful, and insanely aromatic cup of tea.

Servings: ~2 lattes


Rose Syrup

  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup edible rose petals (dried)


  • 1 cup boiling water
  • 2 tbsps premium earl grey loose leaf tea
  • 1 tbsp edible rose petals (dried)
  • 1 cup whole milk 
  • 4 tsps rose syrup 
  • rosewater (optional)
  • edible rose petals and rose dust (garnish)


Rose Syrup

  1. Add the sugar and water into a small saucepan over medium heat. Cook until the sugar dissolves, turn off heat, add the rose petals and steep for 5 minutes. Strain through a fine mesh strainer, pushing on the petals to extract as much of the remaining syrup as possible.

Tea Latte

  1. Combine the Earl Grey tea with the rose petals, and steep in boiling water for 5 minutes. Discard the tea.
  2. Mix the rose syrup with milk, and froth with a milk frother to your desired warmth and foam.
  3. While waiting for the tea to brew, I filled my mug with hot water to keep it warm. Just before serving, discard the hot water, and mist the mug with a few sprays of high quality rose water. I sprayed once directly inside the mug, once on the outside, and once from up above.*
  4. Fill your mug halfway with tea (~4 oz), and then add the steamed milk (~4 oz). Garnish with a few dried rose petals. If you'd also like to add some rose dust for garnish, simply add a handful of dried rose petals to a spice grinder, and pulse until they reach a fine powder. Use a fine mesh strainer to give a light dusting of rose powder atop the drink.


*If you don't have an atomizer, you can add a splash of rosewater to your empty mug, swirl around the inside, and discard before mixing your drink. Again, the rosewater is optional, but a light misting on the empty mug really help boost the aromatics of the drink, thereby enhancing the flavor.
Thanks to Honestlyyum for this amazing recipe