Rose Milk Tea
Rose milk tea is a unique blend of milk, tea & dried rose petals that gives you a break from your regular tea.
Equipment
- 2 Medium-Sized Saucepan
- Small-Sized Saucepan
- Fine Mesh Strainer
- Milk Frother
Ingredients
For Rose Syrup
- 2 Cups Of Water
- 2 Cups Of Sugar
- 1 Cup Of Dried Rose Petals
- 4 Dried Hibiscus Petals Optional
For Rose Milk Tea
- 2 Cups Of Water
- 2 Cups Of Milk
- 4 tbsp Rose Syrup
- 4 Tea Bags
- Rose Powder/Dried Rose Petals For Garnishing
Instructions
For Making Rose Syrup
- Add water, dried rose petals and sugar into a medium-sized saucepan and heat it over low to medium flame.
- Let it simmer for about 10 to 15 minutes so that the sugar is dissolved appropriately and the consistency becomes slightly thick. Now, remove the saucepan from the heat.
- Next, add the dried hibiscus petals and let it steep for at least 5 minutes.
- Discard the dried hibiscus petals and let the rose syrup cool down entirely.
- Now, using a fine mesh strainer, remove the dried rose petals.
- The rose syrup is ready, and you can store it in a glass jar or container in your refrigerator.
For Making Rose Milk Tea
- Take a medium-sized saucepan and add water. Bring the water to a boil over medium to high heat.
- Turn off the heat once the water begins to boil.
- Next, put the tea bags into the water and allow it to steep for 4 to 5 minutes. Remove the tea bags now.
- Take another small-sized saucepan and add milk. Warm the milk and then, using a milk frother, foam it up for 40 to 60 seconds.
- Into the tea cups or mugs, add rose syrup, warm milk and give it a stir. Now add the prepared tea and again mix it up.
- Lastly, add the milk foam on top of it and then garnish it with dried rose petals or sprinkle rose powder.
- Your hot rose milk tea is ready to be cherished!
Notes
- Adding the dried hibiscus petals is completely optional, and you can avoid it if it is not available in your kitchen.
- Plus, remember not to steep the dried hibiscus petals for more than 5 minutes as they are a natural colouring agent and steeping them for a long time can influence the floral & sweet flavour of dried rose petals.
- When you strain the rose syrup, using the back part of a spoon, press the rose petals to extract the rose syrup properly.
- The rose syrup will thicken when it cools down completely.
- You can adjust the quantity of rose syrup in your rose milk tea depending on the level of sweetness & intense rose flavour you like.
- Instead of using refined sugar, you can even use maple syrup, brown sugar, palm sugar or coconut sugar. But all these sweeteners can impact the taste & colour of the rose milk tea.
- If dried rose petals are not available, you can use rose powder, rose buds or organic edible rose petals.
- You can use any type of tea you prefer, such as black tea, green tea, loose-leaf tea, etc.
- Instead of topping it up with milk foam, you can use cream for that extra richness & creaminess.
- To make it a vegan rose milk tea, you can substitute the milk with non-dairy milk such as almond milk, soy milk, oats milk or coconut milk. However, the taste might vary.