Vanilla Rose Cocoa SuperLatte

Vanilla Rose Cocoa SuperLatte

February 01, 2024

Just in time for Valentine's Day, behold a latte that defies the ordinary, hence its title, "SuperLatte." In this recipe, we're blending the comforting flavor of vanilla, decadent chocolate, and notes of rose with the invigorating power of Clevr Blend's instant lattes. Clever's Rose Cocoa SuperLatte is a unique elixir boasting antioxidant-rich cacao for naturally elevating your mood, reishi mushrooms and ashwagandha for long-term stress support, and rose extract for calming your nervous system. Add some vanilla and your milk of choice for a beverage experience that will tantalize your taste buds. Prepare to be smitten by this super latte, capturing the essence of Valentine's Day from the first sip to the last.

Drinking Temperature

137°F (58°C)


Ember Brews


Clevr Rose Cocoa SuperLatte

Tasting Notes: Velvety, floral dark chocolate

Process: Roses are compressed to maximize medical properties. Mushrooms are water extracted; Ashwagandha is full spectrum extracted.



  1. In a saucepan over low heat, add the milk, Clevr’s Rose Cocoa SuperLatte mix, and vanilla extract.
  2. Using a whisk, stir the mixture frequently in the pot to dissolve any clumps and render the mixture light and frothy. Be careful not to burn.
  3. Pour into an Ember Mug 2 and enjoy!

Add some extra love to your SuperLatte

Make it sweet and add some texture with some yummy marshmallows. Extra points for the heart-shaped marshmallows for Valentine's Day!

No cocoa is complete without some whipped cream, so whip it up!

Want to make it romantic? Nothing says Valentine’s Day better than some dried rose petals adorning your beverage.

Didn’t get enough chocolate? Garnish with some shaved chocolate on top of that whipped cream.

Feeling saucy? Make it deluxe with a drizzle of caramel or chocolate sauce.

We guarantee this Vanilla Rose Cocoa SuperLatte will have you and your Valentine head over heels. Just be sure to enjoy it at the perfect temperature in an Ember Mug 2.

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