Lattes + Loungewear For The Summer

The fruit of wild roses that grow in abundance on Nantucket, rosehip is known for its high vitamin C content and beautiful rosy color. In the late summer you can forage rosehips and dry them for tea, then work a little magic with fresh almond milk and rooibos tea leaves to craft a homemade rosehip latte.

As we begin to welcome the longer, lighter days of summer, the time is ripe to enjoy this antioxidant-rich beverage while relaxing in the comfort of our best-selling Solstice Collection for an immersive rosehip-toned treat

For the Almond Milk:

Ingredients:

  • 1 cup raw almonds
  • 2 cups filtered water

Recipe Preperation (Makes about 2 cups) :

  • Soak almonds in water overnight.
  • Blend almonds and water on high speed until smooth.
  • Strain milk through a nut bag.
  • Keep refrigerated until ready to use.

For the Rooibos Rose Latte:

Ingredients:

  • 2 teaspoons rooibos tea leaves
  • 2 teaspoons rosehip powder
  • 1 cup boiling water
  • Honey or sweetener
  • 2 cups almond milk
  • Rose petal powder (optional)

Recipe Preparation (Serves 2) :

  • Put rooibos tea leaves and rosehip powder into a teapot.
  • Add the boiling water and let steep, covered, for 2–3 minutes.
  • Gently heat almond milk on medium heat (do not boil), and then whip in a blender on high speed for ultimate froth.
  • Pour tea through a tea strainer into two mugs.
  • Stir in honey, to taste.
  • Top off each cup with frothy almond milk.
  • Sprinkle with rosehip powder and serve right away.

Recipe, styling and photography by chef Kaity Farrell of Fare Isle.