Hibiscus Rose Syrup:

• 1 tbsp dried hibiscus petals
• 1/4 tsp cinnamon powder
• 10g fresh ginger, peeled and cut into cubes
• 4 pcs dried small roses (edible)
• 2 drops rose water
• 2g beetroot powder
• 60ml boiling water
• 2 tsp agave syrup
• 300ml Oat milk (hot and frothed)/ 150ml per cup
• 25g hibiscus rose Sirup /per cup
• 2 dried roses crushed for decoration (optional)/ 1 Rose per cup

Instructions: For the sirup boil the water and add to the other ingredients. Let them steep for about 15-20 minutes. Strain the sirup and add about 25g into each cup.

Froth the milk and slowly add it in to your sirup. Decorate with the crushes rose petals if desired and sweeten more to your taste.

You can also omit the agavesirup if you prefer it unsweetened.