Rose milk tea is a scrumptious mixture of black tea infused with floral, fragrant rose syrup and a splash of heat milk. An ideal and luxury drink to heat up inside out on this chilly climate.
Reading: How to make rose milk tea
I liked the concept of infused tea once I tried Starbucks blossoming rose tea. This isn’t a copycat recipe of Starbucks, I attempted totally different choices to get the correct quantity of floral aroma and flavour. Lastly, I may obtain it with rose syrup because it infuses not so intense floral aroma like rose water. To maintain the syrup pure with out including any synthetic colouring brokers, I used dried hibiscus petals.
Rose Tea Latte – Good winter hotter
As the times get shorter and colder everyone knows winter is making its means. Finally, we alter our selections to winter heaters like soups, pies together with kashayam, masala chai, and infused tea. A mug of creamy, aromatic tea with floating rose petals/petal mud is simply the proper approach to cosy up on the finish of an extended chill day. This straightforward to make rose milk tea recipe is unquestionably a deal with for the style buds.
Recipe for Rose syrup
Recipe for rose syrup is easy to make at house. This recipe requires simply 3 elements rose petals, water and sugar to make. I’ve used dried rose petals to make this syrup. To make this straightforward rose syrup simply boil water, sugar and dried rose petals till sugar dissolves. I’ve used dried hibiscus petals as a pure meals colouring agent, it was not steeped for lengthy to impart any noticeable floral aroma. Chances are you’ll add just a few drops of rose water to the syrup should you choose intense floral aroma and flavour.
Recipes with Rose Syrup
This syrup provides delicate, candy, fragrant and refined floral notes to any drinks sizzling or chilly. This versatile syrup makes an awesome base for any drinks akin to rose lassi, tea, espresso, cocktail, flavored lemonade, falooda, milkshakes.
Let’s examine how you can make a warming and comforting Rose Milk Tea
1 cup = 250ml ; 1 tablespoon = 15ml
Water: 1 cup
Sugar: 1 cup
Dried Rose Petals: ½ cup
Dried Hibiscus petals: 2 (optionally available)
Place water, sugar and rose petals in a sauce pan, convey it to boil on medium excessive warmth.
Now scale back the warmth to low and simmer for about quarter-hour or till sugar fully dissolves and combination thickens. Flip off the warmth.
Lastly add dried hibiscus petals and steep for 3-4 minutes.
Take away hibiscus petals and permit the syrup to chill down fully.
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Pressure the syrup and discard rose petals.
Retailer the syrup in sterilised glass container/bottle in fridge.
The above measurements yields 250ml syrup.
Retailer this syrup in fridge till you’re prepared to make use of. Chances are you’ll preserve it in fridge for round 3 months.
Whereas straining the syrup press the rose petals with again of spoon to extract as a lot syrup as potential.
Syrup thickens as soon as it cools down.
To get proper consistency, simply carry the spoon out of pan and ensure syrup evenly coats to the spoon.
Don’t steep hibiscus petals for greater than 5 minutes. Hibiscus petals acts as a pure colouring agent, steeping for a very long time ends in imparting its aroma within the syrup.
Swap refined sugar with coconut sugar or palm sugar for more healthy model syrup.
Chances are you’ll swap dried rose petals with contemporary natural edible rose petals.
Addition of hibiscus petals is optionally available, it’s possible you’ll skip should you would not have them. Within the beneath picture you’ll be able to see the color distinction earlier than and after including hibiscus petals.
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, combine in rose syrup and eventually add milk. Chances are you’ll high up with dried petals/ rose petal mud should you want to. This recipe is fairly straightforward and fast to make you probably have a pre-made rose syrup. Rose syrup is time taking course of although not a lot perhaps round quarter-hour. The perfect half is you may make a batch of rose syrup and retailer it within the fridge. This syrup stays good for almost 3 months if saved correctly in a clear, sterilised and dry glass bottle.
Water: 1 cup
Milk: 1 cup
Tea Luggage: 2
Rose Syrup: 2 tbsp
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Carry water in a saucepan to a rolling boil and change off the warmth.
Now add teabags and steep for five minutes and discard the tea baggage.
Heat milk and foam with a milk frother for 30-40 seconds.
Now combine in 1 tablespoon rose syrup in every cup and add milk.
Take pleasure in rose milk tea whereas sizzling.
For a vegan model use almond milk, soy milk or any plant-based milk.
Add rose syrup relying on how candy and intense rose flavour you like.
Chances are you’ll add just a few drops of rose water together with syrup should you choose intense flavour however not the sweetness.
Alter milk and water ratio as per your desire. I personally just like the 1:1 ratio.
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