Rose milk

I first tried rose milk at one of our favorite Provo restaurants: India Palace. It consists of milk sweetened with rose syrup (sweet like chocolate milk, only instead of chocolate, imagine how a rose smells -- that is the taste), and it is served icy cold and pairs beautifully with spicy Indian food. I loved it so much I decided to try making it at home using this recipe. It was straightforward, once we found rose water at a local Asian store. (As a side note... I even tried flavoring some tapioca pudding with rose water instead of vanilla. It was good, but a little overpowering.)

Rose Milk

Rose Syrup ingredients:
1/2 cup sugar
1/2 cup water
1 Tbsp rose water
a few drops red food coloring (optional)

1. Completely dissolve sugar in water in a small saucepan over medium heat.
2. Continue cooking for 3-5 minutes.
3. Cool to room temperature. Add rose water and food coloring. Mix thoroughly.
4. Resulting syrup can be stored in the refrigerator for 2-4 weeks.

To make rose milk, add approximately 2 Tbsp rose syrup to 1 cup milk and stir. I would recommend adding a little at a time to taste.