Iced Rose London Fog Latte
- Brew the Earl Grey tea in hot water, cover and steep for 5 minutes. Set aside to chill for at least an hour.
- Add in rose syrup. Add Almond Breeze® to a milk frother or steamer, froth up the milk and set aside.
- In a glass filled with ice, fill half of the cup with the brewed Earl Grey tea mixture.
- Add the frothy milk, top with rose petals and serve immediately.
This recipe uses Unsweetened Almond Breeze
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1/2 cup Almond Breeze®
1 Earl Grey tea bag
1 tbsp rose syrup
1/2 cup hot water
1 tbsp edible rose petals