Soft snow filtered down from the winter sky. As cold wind whirled around me, scattering the flurries as if in a snow globe, I watched my kids in wonder. Both of my four-year-old twin daughters danced around, their petite feet leaving fresh prints. Throwing back their heads, tongues out, they sampled Mother Nature’s ice cream.
After a bit of chilly festivities my snow dusted pixies and I headed inside to warm up. A favorite drink to chase away the shivers is my Vanilla and Rose Milk. It’s sweetness and warmth is quite cozy. Perhaps on a blustery day, you too might like to sip it!
I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says, “Go to sleep, darlings, till the summer comes again.”
—Lewis Carroll
Vanilla and Rose Milk
Ingredients
2 cups milk
2 tablespoons rosebud tea
2 teaspoons honey
4 tablespoons vanilla almond milk
First rinse the rosebuds for 30 seconds to remove any dust. Then place them into two tea infusers. Next warm the milk in a small pot on the stove. Pour the milk into two teacups. Now place the rosebud filled infusers into the cups and let steep for about 10 minutes. Put two tablespoons of vanilla almond milk into each. Lastly remove the infusers and stir in a teaspoon of honey per cup.
