Learn how to make floral-infused milk for delicious and delicately flavored milk tea, botanical lattes, unique ice cream, and elegant baked goods!
We loved floral-infused moon milk in the evening. We have an assortment of botanical simple syrups, but we like to leave those for cold drinks like cocktails and lemonade. I prefer a cup of warm tea delicately flavored and gently sweetened with honey in the evening.
Why you'll love this recipe:
It's oh-so-simple. All you need is whatever type of milk you drink + the edible botanical of choice. Once you start infusing milk, you'll enjoy all kinds of unique and exciting concoctions. Hello, rosemary lattes and chamomile milk tea.
- Any milk of choice
- Vanilla extract
- Botanical of choice, try rose, lavender, chamomile, or rosemary.
It's really simple. Add your botanicals to your milk and let it seep in the refrigerator for a day or two. Strain and use milk anywhere you desire.
Floral infused milk
- 1 quart (4 cups) milk
- ½ cup dried flower, herb of choice
- 2 tablespoons vanilla extract
- Pour milk into a large jug with an air-tight, sealable containerAdd in your dried botanicals of choiceAdd in your vanilla extract.Cover it and let it sit for two days in the refrigeratorStrain, discard botanicals, and enjoy milk within the recommended time frame before it spoils
Regina L Teeters says
How much? Do you just throw a handful of flowers in boiling milk and steep? How lont? What is the ratio of dried roses to milk?