Steep the rooibos tea bag and rose petals in the water for 5 minutes. Remove the tea bag and strain out the petals.
Stir in the vanilla, honey, and warm frothy almond milk. If desired, top with a little crushed dried rosebuds.
Serve immediately.
Notes
Vegan Version: Use a vegan sweetener (such as maple syrup, simple syrup, agave nectar, sugar, etc.) and vegan milk (such as almond milk, coconut milk, etc.).
Low Carb and Keto Version: Use stevia or another keto sweetener (such as allulose or monk fruit) and heavy whipping cream or canned unsweetened full-fat coconut milk.
To Make This Drink Pink: Add a little beet root powder. Start with ⅛ teaspoon and work up from there.