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rose milk tea

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.
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 in few minutes. 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 colouring agent, it was not steeped for long to impart any noticeable floral aroma. You may add few drops of rose water to the syrup if you prefer intense floral aroma and flavour.
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 garnish with dried petals 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 may be around 15 minutes. Best part is you can make a batch of rose syrup and store it in fridge. This syrup stays good for nearly 3 months if stored properly in clean, sterilised and dry glass bottle.
4.82 from 11 votes
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Course: Beverages, Drinks
Cuisine: Indian, universal
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 cups



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 Milk Water
  • 2 Tea Bags
  • 2 tablespoon Rose Syrup


For 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 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

  • Bring water in a saucepan to rolling boil and switch off the heat.
  • Now add teabags and steep for 5 minutes and discard the tea bags.
  • Warm milk and foam with milk frother for 30-40 seconds 
  • Now mix in 1 tablespoon rose syrup in each cup and add milk.
  • 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.
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