Rose Milk Tea with Homemade Rose Syrup (Rose Tea Latte)

Rose milk tea is a delicious drink made with black tea infused with floral, aromatic homemade rose syrup and a splash of warm milk.

I loved the idea of infused tea when I tried Starbucks blossoming rose tea. This delicious beverage is not a copycat recipe of Starbucks but my own rose milk tea, I tried different options to get the perfect floral notes of rose. Finally, I could achieve it with rose syrup made with real roses as it infuses not so intense floral aroma like rose water.

To keep the syrup natural without adding any artificial colouring agents, I used dried hibiscus petals.

Recipe for Rose syrup

Recipe for rose syrup is simple to make at home. This recipe requires just 3 ingredients rose petals, water and sugar to make. I have used dried rose petals to make this syrup. To make this simple rose syrup just boil water, sugar and dried rose petals until sugar dissolves.

I have used dried hibiscus petals as a natural food colouring agent, it was not steeped for long to impart any noticeable floral aroma. You may add a few drops of rose water to the syrup if you prefer intense floral aroma and flavour. Check out hibiscus tea recipe on the blog.

Recipes with Rose Syrup

This syrup adds delicate, sweet, aromatic and subtle floral notes to any drinks hot or cold. This versatile syrup makes a great base for any drinks such as rose lassi, tea, coffee, cocktails, flavored lemonade, falooda, milkshakes.

Ingredients

Water: 1 cup

Sugar: 1 cup

Dried Rose Petals: 1/2 cup

Dried Hibiscus petals: 2 (optional)

How to make rose syrup?

Place water, sugar and rose petals in a sauce pan, bring it to boil on medium high heat.

Now reduce the heat to low and simmer for about 15 minutes or until sugar completely dissolves and mixture thickens. Turn off the heat.

Finally add dried hibiscus petals and steep for 3-4 minutes.

Remove hibiscus petals and let the syrup cool down to room temperature.

Strain the syrup and discard rose petals.

Store the syrup in sterilised glass container/bottle in fridge.

Recipe Notes

The above measurements yields 250ml syrup.

Store this rose simple syrup in fridge until you are ready to use. You could keep it in fridge for around 3 months.

While straining the syrup  press the rose petals with back of spoon to extract as much syrup as possible.

Syrup thickens once it cools down.

To get right consistency, just lift the spoon out of pan and make sure syrup lightly coats to the spoon.

Do not steep hibiscus petals for more than 5 minutes. Hibiscus petals acts as a natural colouring agent, steeping for a long time impact rose taste and sweet floral flavor.

Brown sugar, coconut sugar or palm sugar are great alternative to refined sugar. To cut down calories, replace half the quantity of sugar with maple syrup. However, these sweeteners would impact the colour and syrup would be rather dark in colour. So it’s unnecessary to use hibiscus petals.

You may swap dried rose petals with organic edible rose petals (from fresh roses), rose buds or rose powder.

Addition of hibiscus petals is optional, you may skip if you do not have them. In the below image you can see the pink color difference before and after adding hibiscus petals.

How to make rose milk tea?

Rose milk tea is a rose syrup infused in black tea with milk. Steep a tea bag in water, mix in rose syrup and finally add milk. You may top up with dried petals/ rose petal dust if you wish to.

This recipe is pretty easy and quick to make if you have a pre-made rose syrup. Rose syrup is time taking process though not much maybe around 15 minutes. The best part is you can make a batch of rose syrup and store it in the fridge. This syrup stays good for nearly 3 months if stored properly in a clean, sterilised and dry glass bottle.

Ingredients

Water: 1 cup

Milk: 1 cup

Tea Bags: 2

Rose Syrup: 2 tbsp

Instructions

In a saucepan, bring water to a rolling boil over medium heat.

Switch the heat off once water starts boiling.

Now add teabags and steep for 5 minutes and discard the tea bags.

In a second pan, warm milk and foam with a milk frother for 30-40 seconds.

Now divide the brewed tea into two cups, mix in 1 tablespoon rose syrup in each cup and then add frothy milk.

Enjoy a cup of rose milk tea while hot.

Recipe Notes

For a vegan version floral tea, use non-dairy milks such as almond milk, coconut milk, oat milk, soy milk or any plant-based milk to make this rose tea latte.

Add rose syrup depending on the level of sweetness and how intense the rose flavour you prefer.

You may add a few drops of rose water along with homemade syrup if you prefer intense flavoured rose milk tea latte but not the sweetness.

Adjust milk and water ratio to suit your taste buds. I personally like the 1:1 ratio (1 cup of water to 1 cup of milk) for rose latte.

Variations and Substitutions

Use any tea of your choice – black tea leaves, loose leaf tea, green tea, masala chai spice mix could be used instead of tea bags. Follow the package instructions for measurements.

This rose milk tea recipe can be prepared without stovetop. Boil water in a kettle. Pour the hot water in a jug or a saucepan, add tea bags and steep. Warm milk in a cup in a microwave and then foam with a frother.

Semi-skimmed or skimmed milk could be used instead of whole milk.

More Tea Recipes

Iced Green Tea

Lemongrass Ginger Tea

Iced London Fog Tea Latte

Fresh Mint Tea

KEEP IN TOUCH

Do let me know if you make this tea lovers favourite drink Rose Tea Latte. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?

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