Bandung (rose Syrup With Milk)

Ingredients

• 3 cups sugar
• 2 1/2 cups water
• 1 egg white
• 1/2 eggshells, slgihtly crushed (yes, the shell. Make sure you wash the shell first)
• cochineal food coloring
• rose essence
• evaporated milk (my favourite is Carnation Brand)
• crushed ice (cubed if preferred.)

Directions

1. 1

   Put the Sugar and Water in a pan and bring to boil.

2. 2

   After the sugar has dissolved, add egg white and shell (to clarify syrup).

3. 3

   Simmer for half an hour for the syrup to thicken.

4. 4

   Strain.

5. 5

   Cool.

6. 6

   Add a few drops of the food colouring and essence to taste.

7. 7

   Dilute 1 part of syrup to 5 parts water (or less if to your liking).

8. 8

   Make sure it is slightly sweeter than your preference because you are going to add evaporated milk.

9. 9

   Add evaported milk to taste.

10. 10

    Perhaps about 2 tbsps for a glass.

11. 11

    Add crushed/cubed ice.

12. 12

    Enjoy.