Iced Rose London Fog Latte

  1. Brew the Earl Grey tea in hot water, cover and steep for 5 minutes. Set aside to chill for at least an hour.
  2. Add in rose syrup. Add Almond Breeze® to a milk frother or steamer, froth up the milk and set aside. 
  3. In a glass filled with ice, fill half of the cup with the brewed Earl Grey tea mixture.
  4. Add the frothy milk, top with rose petals and serve immediately.

This recipe uses Unsweetened Almond Breeze

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Serves 1


1/2 cup Almond Breeze® 

1 Earl Grey tea bag

1 tbsp rose syrup

1/2 cup hot water

1 tbsp edible rose petals