Don’t ever laugh at me! A few years back, I have yet try Rose Tea Latte before! I don’t think it’s a thing back then. Separately, yes I did and I love both of them very much. The strong sweet fragrance from the Rose and the silky texture of the Latte just make it perfect.
My first ever cup of Rose Tea Latte was served at Everyday Karmakamet back in 2014. I wouldn’t say that it’s the best since then. So far the one that is unforgettable is from Starbucks in Taiwan. I have been trying to replicate the taste of it but I don’t think could but I end up mixing our one.
Don’t you agree that making drinks is always an art? Both of us, we are less professional than the Barista but it’s fun to mess up the kitchen! And we get to drink while making it.
In this recipe you will need Rose Syrup thus rather then buying a whole bottle of it which it’s impossible for us to use finish. We decided to made our own one as we can control the amount needed and not waste it. The rose syrup is a very simple and easy to be made, as you just need 3 ingredients and 10 minutes.
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup edible rose petals (dried)
Add the sugar and water into a small saucepan over medium heat. Cook until the sugar dissolves, turn off heat, add the rose petals and steep for 5 minutes. Strain through a fine mesh strainer, pushing on the petals to extract as much of the remaining syrup as possible.
Making a beautiful cup of rose tea is my new favorite source for an energetic pick-me-up. Roses are traditionally associated with love and romance, but have you thought about actually eating a rose? Probably not. Roses are not only good for the soul, they’re also rich in health benefits.
What’s so fancy about rose tea? For the ladies, drinking rose tea helps to reduce pain associated with heavy menstrual cycles and breast tenderness. Rose is also used to help regulate irregular periods and treat infertility. It is also a mood booster. The rose tea helps to relieve depression, tension and stress. (Ah, amen).
- 1 cup boiling water
- 2 tbsps earl grey loose leaf tea
- 1 tbsp edible rose petals (dried)
- 1 cup whole milk
- 4 tsps rose syrup
- edible rose petals and rose dust (garnish)
Combine the Earl Grey tea with the rose petals, and steep in boiling water for 5 minutes. Discard the tea.
Mix the rose syrup with milk, and froth with a milk frothier to your desired warmth and foam.
While waiting for the tea to brew, I filled my mug with hot water to keep it warm. Just before serving, discard the hot water, and mist the mug with a few sprays of high quality rose water. I sprayed once directly inside the mug, once on the outside, and once from up above.*
Fill your mug halfway with tea, and then add the steamed milk. Garnish with a few dried rose petals. If you’d also like to add some rose dust for garnish, simply add a handful of dried rose petals to a spice grinder, and pulse until they reach a fine powder. Use a fine mesh strainer to give a light dusting of rose powder atop the drink.