This was meant to be published in time for Mardi Gras season, but alas, time got away from me. So, instead, it’s a sure-fire way to fight off the autumn blues with some pink hues!

Iconic Dane Edna Everage from Moonee Ponds would adore this for afternoon tea, I’m sure. It has elements of Aussie charm, warmth, comfort, and a hint of old-timey goodness.

The musk milk froth marries amazingly with the bergamot-infused tea, giving you a surprisingly refreshing, nostalgic trip to grandma’s for some lollies and a cuppa.

As the Dame would say herself, ‘To live in Australia permanently is rather like going to a party and dancing all night with one’s mother’ so why not make her this beautiful cuppa while you’re at it!

Ingredients:

• 1/2 cup almond milk
• 2 drops musk essence
• 1/2 tsp maple syrup
• 1/2 cup of hot Earl Gray tea
• 2 drops red food colouring (optional)

Method:

1. Make your Early Gray tea in your chosen method (trees bag, loose leaves, in a cup, in a pot, etc) so that you have 1/2 a cup tasty to go and piping hot.
2. Using a milk frother, combine milk, musk essence, food colouring (if using) and maple syrup in the pot and switch to heat and froth – latte setting. If you don’t have a milk frother, heat your milk for 30 seconds in the microwave on high, add the musk essence, colouring and maple syrup, and whisk thoroughly to form a froth on top of the heated milk.
3. Using a teaspoon to hold back the froth, pour the heated milk into the waiting tea cup until almost full, then spoon over the pink froth.
4. Sip, relax, and enjoy the soothing nostalgia of flavours this tea provides.