vegan, glutenfree
1 tablespoon cashewbutter (or almond butter)
4-5 frozen raspberries
1 tsp. rose powder (or dried rose petals)
1 tsp. cinnamon
¼ tsp. pink bell pepper
1 tsp. freshly grated nutmeg
2 tbsp. agave syrup or coconut blossom sugar
250 ml boiling water
Puree all ingredients.