Bandung (Rose Syrup With Milk) - cooking recipe

Ingredients

3 cups sugar
2 1/2 cups water
1 egg white
1/2 eggshells, slightly 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.)

Preparation

Put the Sugar and Water in a pan and bring to boil.
After the sugar has dissolved, add egg white and shell (to clarify syrup).
Simmer for half an hour for the syrup to thicken.
Strain.
Cool.
Add a few drops of the food colouring and essence to taste.
Dilute 1 part of syrup to 5 parts water (or less if to your liking).
Make sure it is slightly sweeter than your preference because you are going to add evaporated milk.
Add evaported milk to taste.
Perhaps about 2 tbsps for a glass.
Add crushed/cubed ice.
Enjoy.