Hot Rose Cacao
This chocolatey rose latte is the perfect decadent fall or winter treat!
2 tbsp Raw Honey
2 tbsp Morogoro Cacao powder
1/4 cup oat mylk (or your milk of choice)
boiling hot water
Pour boiling hot water over 1 Shangril-la Rose tea in a mug or cup to just below half way mark.
Let it steep for 5 mins.
Meanwhile, heat up your oat mylk (or your milk of choice) in the microwave until boiling point.
Add cacao powder and raw honey into the pot of hot mylk/milk.
Use a frother to blend well if you like foam, or simply mix well to create sweet cacao mylk/milk.
Pour the cacao mixture into the mug/cup to combine with Shangril-la Rose tea.
Sip and enjoy the deliciousness!