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Rosehips are the fruit of wild roses that grow in abundance on Nantucket. In the late summer you can forage them and dry them for teas. Rosehips have a very high vitamin C content, making them an excellent addition to your cold-weather immune-support regimen.
For the Almond Milk:
1 cup raw almonds
2 cups filtered water
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. Makes about 2 cups.
For the Rooibos Rose Latte:
2 teaspoons rooibos tea leaves
2 teaspoons rosehip powder
1 cup boiling water
honey or sweetener
2 cups almond milk
rose petal powder (optional)
Put rooibos tea leaves and rosehip powder into a tea pot. 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. Serves 2.
Recipe, styling and photography by chef Kaity Farrell of Fare Isle.