Rose Milk Tea | Rose Tea Latte
Rose milk tea is a delicious combination of black tea infused with floral, aromatic rose syrup and a splash of warm milk. A perfect and comfort drink to warm up inside out in this cold weather.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Beverages, Drinks
Cuisine: Indian, universal
Diet: Gluten Free, Vegetarian
Servings: 2 cups
Calories: 539kcal
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Rose Syrup
- 1 Cup Water
- 1 Cup Sugar
- ½ Cup Dried Rose Petals
- 2 Dried Hibiscus Petals optional
For Rose Milk Tea
- 1 Cup Milk
- 1 Cup Water
- 2 Tea Bags
- 2 Tablespoons Rose Syrup
For Rose Syrup
Place water, sugar and rose petals in a sauce pan, bring it to boil on medium high heat.
1 Cup Water, 1 Cup Sugar, ½ Cup Dried Rose Petals
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.
2 Dried Hibiscus Petals
Remove hibiscus petals and allow the syrup to cool down completely.
Strain the syrup and discard rose petals.
Store the syrup in sterilised glass container/bottle in fridge.
For Rose Milk Tea
In a saucepan, bring water to a rolling boil over medium heat.
1 Cup Water
Switch the heat off once water starts boiling.
Now add teabags and steep for 5 minutes and discard the tea bags.
2 Tea Bags
In a second pan, warm milk and foam with a milk frother for 30-40 seconds.
1 Cup Milk
Now mix in 1 tablespoon rose syrup in each cup and add milk.
2 Tablespoons Rose Syrup
Enjoy rose milk tea while hot.
For Rose Syrup
The above measurements yields 250ml syrup.
Store this syrup in fridge until you are ready to use. You may 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 results in imparting its aroma in the syrup.
Swap refined sugar with coconut sugar or palm sugar for healthier version syrup.
You may swap dried rose petals with fresh organic edible rose petals.
For Rose Milk Tea
For vegan version use almond milk, soy milk or any plant based milk.
Add rose syrup depending on how sweet and intense rose flavour you prefer.
You may add few drops of rose water along with syrup if you prefer intense flavour but not the sweetness.
Adjust milk and water ratio as per your preference. I personally like 1:1 ratio.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 539kcal | Carbohydrates: 126g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 208mg | Sugar: 127g | Vitamin A: 212IU | Calcium: 170mg | Iron: 1mg