Our Hibiscus Rose Moon Milk offers a floral take on the calming warm beverage.
Hibiscus Rose Moon Milk
Makes approximately 1 quart
Ingredients
- 1 quart whole milk
- 1 cup Strawberry-Hibiscus Syrup (recipe follows)
- Garnish: fresh edible rose petals
Instructions
- In a large punch bowl, gently whisk together milk and Strawberry-Hibiscus Syrup. Top with petals. Refrigerate for up to 1 week.
Strawberry-Hibiscus Syrup
Makes approximately 2½ cups
Ingredients
- 1½ cups water
- 1 bag hibiscus tea
- 2 tablespoons dried edible rose petals
- 1½ pounds strawberries, hulled and quartered (approximately 4 cups)
- ½ cups granulated sugar
Instructions
- Bring 1½ cups water to a boil; reduce heat to a gentle simmer. Add hibiscus tea and rose petals, stirring to combine. Remove from heat and let steep for 5 minutes.
- Strain tea through a fine-mesh sieve, discarding solids.
- Add tea, strawberries, and sugar to a medium saucepan. Bring to a boil over medium-high heat; reduce to a simmer and cook, stirring often, until strawberries have broken down and mixture has thickened slightly, 15 to 20 minutes. Use a spatula or a fork to help crush strawberries.
- Strain through a fine-mesh sieve into a heatproof container, discarding solids. Let cool to room temperature before placing in the refrigerator. Refrigerate for up to 1 week.
Â
