Spring has sprung and the blossoms are nothing short of dreamy here in Sonoma County. The flowering trees and the feminine gesture of springtime were my inspiration for trying something new in my usual almond milk….rose petals! The recipe is very simple and you can add a sweetener if desired like maple syrup or honey to your taste.
2 cups raw organic almonds soaked overnight
1 1/2 cups dried unsprayed rose petals (I used pink, but red would create a deeper color)
6 cups pure water
up to 1/3 cup honey or maple syrup for sweetness *optional*
Drain the soaked almonds. Place almonds, rose petals, and water in a high speed blended. I use a Vitamix. Blend on high for 2-3 minutes. Drain mixture through a cheese cloth, give it a good squeeze.
Keep in the refrigerator for up to one week. Use this rose milk to make our Chia Pudding recipe.