Bergamot rises from the cup as frothed milk settles over the Earl Grey and a sugar rose dissolves into it: Canasuc’s L’Envie en Rose Sugar, individually wrapped, adds its powdery note, with a second flower left on the saucer.
Serves 2 · 10 min
Ingredients
- 2 Earl Grey tea bags
- 1 cup (250 ml) water, heated to 195°F (90°C)
- 1 cup (250 ml) milk
- L’Envie en Rose Sugar (Canasuc), one per cup, plus a second rose on the saucer to serve
Method
- Steep 2 Earl Grey tea bags in 1 cup (250 ml) of water heated to 195°F (90°C) for 4 to 5 minutes, then remove them.
- Heat 1 cup (250 ml) of milk and froth it with a whisk.
- Divide the tea between two cups, then top with the milk and its foam.
- Stir an unwrapped L’Envie en Rose sugar into each cup and serve with a second rose on the saucer.
The star of this recipe: L’Envie en Rose Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
