Rose Latte Recipes: 10 Ways to Use Your Peri Rose & Vanilla Latte

If your SheBANG! Peri Rose & Vanilla Latte lives next to the kettle and only ever meets hot milk, you're missing half the fun.

It's a 2026 Clean + Conscious Awards Finalist for Best Menopause Product, it's rose and vanilla (yes, real rose petals) and it happens to carry 150mg of magnesium glycinate per serve (about 47% of your daily magnesium) and collagen peptides. Which means every single one of these ideas below is doing something for you, whether it's in a mug, a jar, or a paddle pop mould.

One serve is 10g, roughly one dessertspoon. There are 30 in a pack. Here's how we've been using ours lately.

1. The Perfect Cup (get this bit right first)

Everything else builds on this, so it's worth two minutes.

You'll need

Method Add the powder to your mug with the 30ml of hot liquid and whisk or stir until it's dissolved, then top up with the rest of your milk, heated to about 70 to 80°C. Not boiling.

Boiling water can curdle the milk, and it can also turn the botanicals a little green. If that happens to you, it's nothing to worry about, it's the rose petals reacting to the pH of the water. Keep it under the boil and you'll avoid it altogether.

A handheld frother is the single best upgrade you can make to your morning. Full cream milk gives you the creamiest result, oat milk is the best dairy free option we've tried.

2. The Iced Shaken Rose

For the days when a hot drink feels like too much. Better than the hot version in summer, and it's the one our customers message us about most.

You'll need

Method Dissolve the powder in the hot water in the bottom of a jar. Add the cold milk, ice and raspberries, screw the lid on and shake hard for 20 seconds. Pour, foam and all. The raspberries bleed a little pink into the top as they thaw, which looks far more impressive than the effort involved.

3. The Turkish Delight (for those of you with a Peri Hot Choccy in the cupboard)

This one's for our VIP customers with more than one tin on the shelf. It's the best thing we've discovered this year and we're a bit annoyed it took us this long.

You'll need

Method Paste them both together with a splash of the hot milk first, then top up and froth. The paste step matters here, the cacao in the Hot Choccy is the one that likes to clump. The Hot Choccy is 80% cacao with zero sugar and zero sweeteners, so it brings the deep dark chocolate and the rose brings the sweetness and the perfume. Together it's rose Turkish delight in a mug. The hops in the Hot Choccy have been used for centuries to help settle an overactive nervous system, so this is a very good 8pm drink.

If you haven't got the Peri Hot Choccy Sleep n Soothe yet, this is your sign.

4. Rose & Vanilla Chia Pudding

Make it Sunday night, eat it Monday, Tuesday and Wednesday.

You'll need

  • 3 tablespoons (45g) chia seeds
  • 250ml milk of choice (tinned coconut milk makes this extra rich and creamy)
  • 1 dessertspoon (10g) SheBANG! Peri Rose & Vanilla Latte
  • 1 teaspoon maple syrup (optional)

Method Whisk everything together in a jar. Wait 10 minutes, then whisk again, this second whisk is what stops you getting one solid chia brick at the bottom. Lid on, fridge for at least 4 hours or overnight.

Top with fresh raspberries, crushed pistachios and a few dried rose petals if you're feeling fancy. Makes one generous serve or two smaller ones.

5. Rose Porridge (or Overnight Oats)

Winter mornings on the Far North Coast are not what people imagine, and this has been on high rotation at HQ.

You'll need

Method Cook the oats with the milk and salt on the stove for 5 to 8 minutes. Take the pan off the heat, then stir the rose through at the end. Adding it off the heat keeps the flavour bright and floral instead of cooking it flat.

For the overnight version, just combine everything cold in a jar with a spoonful of Greek yoghurt and leave it in the fridge. Grated pear on top is a very underrated move.

6. The Raspberry Rose Smoothie

Rose and raspberry are made for each other. This tastes like a milkshake and we're not sorry.

You'll need

Method Blend for 45 seconds until completely smooth. A quarter of a banana is plenty here, it gives you the thick creamy texture without loading the whole thing up with sugar.

To make it a meal: add a spoonful of our Peri Protein POWder Vanilla and another 50ml of liquid. It's an adaptogenic protein blend made specifically for women (helps manage stress, libido, cognitive function as well as give you a high protein low-carb brekkie) and it turns this from a nice drink into something that'll actually hold you until lunch.

7. Rose & Vanilla Bliss Balls

Twelve of these in the fridge is a very different afternoon to no bliss balls in the fridge.

You'll need

  • 1 cup (90g) rolled oats
  • 1/2 cup (60g) almond meal
  • 2 dessertspoons (20g) SheBANG! Peri Rose & Vanilla Latte
  • 60g cashew or almond butter
  • 60ml maple syrup or honey
  • 1 to 2 tablespoons milk, to bind

Method Blitz the oats a little in a food processor, then add everything else and pulse until it clumps together. Add the milk a splash at a time, you want it just wet enough to roll. Roll into 12 balls and coat in desiccated coconut or crushed freeze dried raspberry. Fridge for 30 minutes to firm up.

They'll keep a week in an airtight container, or three months in the freezer.

8. The Rose Cloud

The idea we're loving the most right now. Whipped rose, spooned over fruit like a cross between a mousse and a cream.

You'll need

  • 100ml cold thickened cream (or well chilled tinned coconut cream, the thick part only)
  • 1 dessertspoon (10g) SheBANG! Peri Rose & Vanilla Latte
  • A bowl of berries, or roasted strawberries, or poached rhubarb

Method Whip the cream and the rose powder together for 30 to 60 seconds until you've got soft peaks. Spoon it over the fruit.

Roasted strawberries are worth the extra step. Halve a punnet, roast at 180°C for 15 minutes with a squeeze of lemon, then let them cool a little so the cloud doesn't collapse. Rose and warm strawberry is a proper dessert.

It's also lovely dolloped on top of the chia pudding from number 4, or on pancakes, or straight onto a bowl of poached pears.

9. Rose Dusted Yoghurt & Strawberries

No mixing, no blending, no heat. This is the laziest entry on the list and one of the nicest.

You'll need

Method Spoon the yoghurt into a bowl and dust the rose powder straight over the top like icing sugar. Add the fruit and pistachios. Eat.

The powder sits on the surface a little like sherbet before it dissolves into the yoghurt, and it's a completely different texture experience to drinking it. Dusting it straight onto sliced strawberries works too, if you want something that takes 40 seconds.

10. Rose Ice Blocks

Keep a batch in the freezer for the afternoon slump, or serve them after dinner instead of dessert.

You'll need

Method Blend the milk, rose and yoghurt until smooth. Drop a few raspberries into each mould, pour the mixture over, and freeze for at least 6 hours. Makes 4 blocks.

Run the mould under warm water for 5 seconds to release them.

A note: our blends aren't recommended for children under 15, so these ones are yours.

Bonus: Rose Latte Poured Over Ice Cream

Make a hot SheBANG! Peri Rose & Vanilla Latte as per method one, but with only 100ml of milk so it's strong and concentrated. Pour it over a scoop of good vanilla ice cream and eat it with a teaspoon as it melts. That's it. That's the recipe. Serve it to guests and watch them ask what's in it.

A few things worth knowing

Don't boil it. 70 to 80°C is the sweet spot for hot drinks.

Store it somewhere cool and dry. Our blends are best kept in a cool dry cupboard with the lid on tight, away from steam and humidity. The shelf directly above the kettle isn't doing it any favours.

One serve is one serve. If you split a recipe between two people, you're each getting half the magnesium. Worth keeping in mind if you're using the latte as your daily ritual rather than a treat.

Have you found a way to use yours that we haven't thought of? Tag us on Instagram (@shebangwoman), we share the good ones.

Here's to a life force to be reckoned with!


August 15, 2026 — MICHELLE SHEARER
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