Lavender rose infused milk

0 mins
Cooking time
10 mins
3 Cups
a2 Milk® Whole
1/4 tsp.
Ground cinnamon, plus more for garnish
1/4 tsp.
Ground cardamom
1 Tbsp.
Lavender blossoms (food grade), plus more for garnish
3 Tbsp.
Rose syrup
Rose petals, for garnish
Rose Syrup (Yields 1 C.)
1 Cup
Turbinado sugar
1/4 Cup
1/4 Cup
Rose Water
  1. To make the rose syrup, bring the water and rose water to a boil in a small saucepan and add the sugar. Stir until the sugar is dissolved.
  2. Cover the pan and reduce the heat to medium-low. Simmer until thickened.
  3. Pour the syrup into a lidded jar. Leftover syrup can be refrigerated for up to two weeks.
  4. Clean the saucepan and place it over medium-low heat. Add the milk, spices and rose syrup.
  5. Stir the milk mixture until it reaches about 98 degrees and begins to steam. Add the lavender blossoms and steep for 2-3 minutes before straining the mixture into two mugs.
  6. Garnish each drink with additional cinnamon, lavender blossoms and rose petals, as desired. Serve immediately.
Serving size 385g
Total Carbohydrate
Total Fat

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