This beautifully fragrant rose latte will relax your stress away. Plus, it’s dairy-free, refined sugar free and pink – perfect for Valentine’s Day!
There’s so much going on in the world these days that it’s hard to just write about rose lattes. Let me just say: I went to Syria in the fall of 2009. It was the most magical, beautiful country I’ve ever been to, filled with the most wonderful, welcoming people. I shouldn’t need to say this – we shouldn’t only help that which feels known to us – but the thing that surprised me the most was how familiar it all felt. Families just like the one I’d grown up in; kids dreaming about college and being yelled at by their parents for not studying enough and watching too much TV; two-car garages and chic coffee shops and stores filled with the latest fashions. Among all of this, there was thousands of years of history. Cities (now destroyed), markets (now rubble), castles (now unrecognizable).
Imagine if these kids, these families, were your neighbors. Imagine if this was your life that had been blown to bits, every idea of safety and stability you’ve ever known demolished. Imagine if people you loved had died. How are we turning our backs on these people? How is this who we are? I expect us to be better. I know we can be. Whatever side of the political spectrum you fall on, you can call your representatives and tell them that you’re on the side of humanity. That you expect your government to do better. That you know it can.
Lattes. I love using rose right now, as it has long been renowned for its stress-relieving properties. To me, holding and sipping this latte feels like love: warming, safe, and comforting, like coming home. The coconut oil is emulsified into your milk of choice (I love almond, coconut and pistachio best) and further adds to the stress-relieving properties, by keeping your blood sugar stable. I write about this more in my turmeric latte recipe, but in short, what our body perceives as anxiety is often simply a blood sugar dip that our brain is misattributing. By sipping this, you’re preventing those dips, and preventing anxiety as a result.
The raspberries are optional, but give a beautiful pink hue that’s perfect for Valentine’s Day. Whip it up for your lover or just to show love for yourself. Either way, you’re in for a treat.Print
- 1 cup milk of choice (I especially love almond, pistachio and 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)
- 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. 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.
- 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, then add the honey and coconut oil and blend until rich and frothy. Serve immediately. Serves 1.
- Prep Time: 5
- Cook Time: 5