Cherry Rose Latte Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
½ cup fresh or frozen cherries pitted
¼ tsp vanilla extract
1 heaping tbsp dried rose petals
1-2 tbsp liquid sweetener Start with 1 tbsp, add more if needed
¾ cup non-dairy milk I used cashew milk
1In a saucepan over medium-high heat, add all ingredients except rose petals.
2With a potato masher, mash up the frozen cherries to extract the juice. Alternatively, you can also use a hand blender in the saucepan, but you want to get the cherries a bit softened in the heated milk first. If pureeing with a hand blender, you don't want the cherries to become soup. Make sure to leave them a bit chunky.
3Once the cherries are mashed and/or pureed, stir in the rose petals.
4Allow the mixture to boil. The rose petals need time to infuse their flavor into the milk, so once it boils, reduce the heat to low for 2-3 minutes, to allow it to sit.
5Then remove the saucepan from the heat. Strain the mixture through a sieve into a cup, and serve it hot. You can also mash the rest of the cherries within the sieve, to make sure you get the remaining juices out.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.