INSTRUCTIONS

Boil 12 oz of water on the stove.

Turn off heat and add in hibiscus flowers and agave.

Let steep for 15 minutes, then strain and let cool.

Sprinkle cacao nibs and rose petals across the ice mold.

Pour over cooled hibiscus tea and freeze over night.

The next day:
Make a Rose Cocoa SuperLatte by combining 6 oz warm water with 3 tbsp of Rose Cocoa SuperLatte.

Froth until microfoam forms.

Fill a glass with the hibiscus heart ice cubes; then pour the SuperLatte on top.

Make for a dear one in your life, or sip and say "I love you latte" to yourself. ;)