Hibiscus tea and coconut water poured over edible-flower ice under a rose cold foam.
Freeze edible flowers into ice cubes. Fill the glass with the flower ice, pour in hibiscus tea and coconut water. Whip 60ml heavy cream with 15ml milk, 5ml rose syrup and 5ml simple syrup into a soft cold foam and spoon it over the top.
Hibiscus tea, coconut water, edible-flower ice cubes, 60ml heavy cream, 15ml milk, 5ml rose syrup, 5ml simple syrup.
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