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Combine the almond milk, agave syrup, and dried rose petals in a saucepan. Add vanilla, first scraping as many seeds from the pod, into the milk as you can, before dropping the full pod into the pot.
Bring to a boil over a medium flame, stir to combine all ingredients, then remove from heat and allow to sit for 30 minutes.
Strain the mixture into a bottle or jar with an airtight lid. Store in the refrigerator until ready to use, no longer than three to five days.
Recipe: Vanilla Rose Milk
Serving in this recipe: 2
|Total Fat: 2.3 g||3.5%|
|Saturated Fat: 0.2 g||1%|
|Cholesterol: 0 mg||0%|
|Sodium: 172.8 mg||7.2%|
|Total Carbs: 18.1 g||6%|
|Dietary Fiber: 0.5 g||1.9%|
|Sugar: 16.9 g|
|Protein: 1 g||1.9%|
|Vitamin A: 0%||Vitamin C: 0%|
|Calcium: 44.2%||Iron: 3.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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