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Dear kitchen herbalists — are you ready to bring rose medicine into your morning coffee, your girl’s night cocktail, and even your (new favorite) dessert?! We have quite the line-up here for you today: 4 totally different and unique ways to bring a true medicinal dose of rose petals into your mind, body and spirit. There’s nothing that makes me happier than sharing recipes that help you make the most of your herbal medicine, right in your kitchen, and I hope you absolutely love these rosey faves that we’ve been making on repeat.

ROSE CARDAMOM LATTE 🌹

Valentine’s day is almost here, so it’s only appropriate to share this delicate, uplifting, rose-infused + cardamom latte (a pairing in our new Spice It Up Love Bitters) – perfect for slow mornings and setting the tone to stay grounded all day.

If you’ve been following our last few posts, you know why we can’t stop putting rose in our tinctures, food + drinks: roses are potent medicine, promoting not only proper flow of physical blood to and from the heart (especially moving stagnant blood within the pelvic area), but the flow & release of emotions that may be holding us back and hindering our sense of courage aka the FIRE in our hearts. 

Cardamom is part of the ginger family of plants,  prized for its aromatic ability to direct digestive energy downward. The same digestive energy we use for food and drinks is also utilized to digest our thoughts… so if you’re someone who is prone to looping thoughts, downward-directing fragrant herbs can support not only digestive difficulties but the healthy processing AND elimination of rumination/worry around life events.

Mentally, cardamom is extremely grounding, clears the mind, lifts the spirits, and restores vitality. This is part of its history of use as an aphrodisiac tonic that energizes and rebuilds our spark + vital Qi. Cardamom combined with coffee traditionally helps to neutralize the overstimulating effects of caffeine, making our morning fuel more conducive to nervous system health.

INGREDIENTS

4-6 oz oat milk (or preferred milk)
1-2 teaspoons rose powder (this one is from Anima Mundi)
1 teaspoon cardamom pods, crushed
1-3 oz strong brew of coffee or espresso  
Honey to taste
Rose petals to garnish

DIRECTIONS

  1. Combine crushed cardamom pods and oat milk in a pot on medium high heat 
  2. Once boiling, set heat to low and simmer for about 10 minutes
  3. Once the milk is infused with the cardamom (it should smell yummy) add honey and rose powder. For subtle rose flavor, use 1 tsp – for a stronger infusion, use 2 tsp 
  4. Stir until fully dissolved on low heat 
  5. Remove from heat, strain out the pods and froth
  6. Add the frothy rose milk decoction to your choice of coffee
  7. Top with dried rose petals. Enjoy!

ROSE MEZCAL COCKTAIL 🌹🍹

Did you snag a bottle of  ‘Flowers For My Love’ 🌸 – our brand new, soothing nervine tincture? If so, bookmark this delicious and uplifting rose + mezcal cocktail for your next girls night or date night! We love this specialty drink because it brings out all the flavors: the smoky, the sweet, the sour, the tart, and the floral to make a delicate, warming cocktail you can’t help but savor every sip of. Adding bitters is the secret to an incredible drink, so why not use a blend with moving, blood + libido-supporting benefits?

INGREDIENTS:

2oz mezcal (leave out for mocktail version)
1 grapefruit, squeezed 
1-2 tbsp culinary rose water 
1 lime, squeezed
1 full dropper of Flowers For My Love 
Salt + honey for rim
Dried rose petals to garnish

Enjoy and remember to take time and pleasure in each step of making this cocktail… pleasure is part of the medicine. ❤️

ROSE RICE PUDDING

Rose Rice Pudding, a mouthwater blend of rose, cardamom, cinnamon, honey and coconut milk that warms the body from the inside out. This deliciously floral pudding can be served hot or cold, but is best to eat when you need a little warmth or comfort in your day. Ingredients and directions below or screenshot the last slide for the full recipe 🥀💞

INGREDIENTS

2 cans coconut milk
1 cinnamon stick
2 clove buds
8 cardamom seeds 
1.5 cups leftover rice
2 tbsp rose water
1-2 tbsp sugar of choice (to taste)
1 tsp cinnamon powder
1/2 tsp vanilla extract 
1/2 tsp salt (to taste)
2 tbsp rose powder (we use Anima Mundi)
Chopped pistachios (optional)

DIRECTIONS

  1. Add your cinnamon stick, clove buds, and cardamom seeds to the 2 cans of coconut milk and bring to a simmer on medium heat in a pot.
  2. Once it almost comes to a boil, lower the heat and simmer gently on low heat for about 15-20 minutes to deeply infuse the spices into the milk.
  3. Once infused, strain the spices and add the coconut milk back into the pot. Bring back up to a simmer and add your rice.
  4. As the rice and coconut milk cooks on medium heat, add the rose water, cinnamon powder, vanilla extract, sugar and salt. Allow everything to cook and soften, stirring frequently until you get a pudding-like texture, for about 20 minutes.
  5. Once it’s almost done cooking, add the rose powder and stir, allowing the flavors to infuse for about 5 more minutes.
  6. Remove from heat and serve hot, or chill and serve cold. Garnish with sifted rose and cinnamon powder on top for color, sea salt flakes, and chopped pistachios for texture.

ROSE SIMPLE SYRUP 🥀🍯

A romantic mix of sugar, water and dried rose petals to create a well balanced floral sweetener, perfect for your next cocktail, dessert, tea or even simply to add to sparkling water. We love this herbal syrup for its ability to help aid in reducing stress and anxiety, while easing our minds and opening our hearts thanks to the herbal power of the delicate rose petals. 

Ingredients:

1 cup water
1 cup sugar of choice
1/2 dried rose petals

Directions:

  1. Add water, sugar and rose to a pot, stir and bring to a boil
  2. Lower heat and let the mixture simmer for about 15 minutes to reduce, or until the the sugar is fully melted and the roses start to break down
    *note: the simple syrup should give a nice even coat to the back of a spoon, not too thin or thick
  3. Strain out the rose petals and store in an airtight jar
  4. Keep refrigerated for 1-2 months

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