Ingredients
For Rose Syrup
- 1 cup Water
- 1 cup Sugar
- 1/2 cup Dried Rose Petals
- 2 Dried Hibiscus Petals (optional)
For Rose Milk Tea
- 1 cup Water
- 2 Tea Bags
- 1 cup Milk
- 2 tablespoons Rose Syrup (from above)
Instructions
- Prepare Rose Syrup: In a saucepan, combine 1 cup water, 1 cup sugar, and 1/2 cup dried rose petals. Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes until the sugar dissolves completely and the mixture thickens.
- Steep Hibiscus Petals: Turn off the heat and add 2 dried hibiscus petals to the mixture, steeping for 3-4 minutes to infuse additional floral notes.
- Strain and Cool Syrup: Remove the hibiscus petals, strain the syrup to discard the rose petals, and let the syrup cool completely. Store the rose syrup in a sterilized glass container in the refrigerator.
- Boil Water for Tea: In a separate saucepan, bring 1 cup water to a rolling boil over medium heat, then switch off the heat once boiling begins.
- Steep Tea Bags: Add 2 tea bags to the hot water and steep for 5 minutes before removing the tea bags.
- Warm and Froth Milk: In another pan, gently warm 1 cup milk and froth it using a milk frother for 30-40 seconds until light and foamy.
- Assemble Rose Milk Tea: Place 1 tablespoon of rose syrup into each cup, pour the frothed milk over the syrup, then add the brewed tea. Stir gently to combine.
- Serve and Enjoy: Enjoy the rose milk tea latte while hot for a comforting and fragrant beverage experience.
Notes
- The hibiscus petals are optional but add a subtle tartness and beautiful color to the syrup.
- Adjust the sweetness by varying the amount of rose syrup added to each cup.
- Use whole milk for a richer froth, or substitute with your preferred milk alternative.
- Store leftover rose syrup refrigerated for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Fusion
