2 cups plant-based milk
3 TB rose petals
1 1/2 TB hibiscus loose tea or 2 tea bags
2 TB maple syrup
1/2 tsp. beetroot powder (for color, optional)
Boil water and steep the rose petals, hibiscus tea, and beetroot powder in 1 cup of boiling water for 5 minutes.
Strain the tea and divide into 2 cups. Add in maple syrup if you’d like it sweet.
Heat the milk and froth it up with a whisk. Pour over the hibiscus rose tea. Gently stir and enjoy!