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Rose Chai Latte
A fresh twist on a classic Indian drink.
Materials
- 1 c Water
- 2 Cardamom Pods
- 2 Cloves
- 8 whole Peppercorns
- 1/2 Cinnamon Stick
- 1 tsp Freshly Crushed Ginger
- 1 Black Tea Bag
- Rose Syrup (to taste)
- Edible Dried Rose Petals (for garnish)
- Milk
Instructions
- Begin by boiling your water. While its heating up, crush your cardamom pods, cloves, peppercorns, and cinnamon stick in a spice grinder or with a mortar and pestle.
- Add this spice blend to your water along with your fresh ginger and let the mixture boil for a few minutes before adding in your tea. Let the mixture reduce until you get your desired concentration/consistency. (I'm usually left with around 1/4c of concentrate).
- Break open your tea bag (or use tea powder) and pour into the water and let it boil for another 2 minutes. Make sure not to over-steep the mixture or else it will turn bitter.
- Remove your mixture from heat, and strain it with a sieve.
- Boil your milk of choice and combine it with your concentrate and rose syrup to taste. The ratio of milk to concentrate to rose syrup is totally up to you!
The delicate and light rose flavor is a perfect complement to the rich, warm aroma of the spices. As a lover of all things cinnamon and cardamom, I will now HAVE to add rose to complete a beautiful trifecta of flavors!! I will say that I am currently trying to stay away from caffeine and even without the addition of the black tea, this was incredibly flavorful and energizing. I’m already planning on using the concentrate as a base for my oats next week! Thanks for another amazing recipe, Shreya. I look forward to trying many more.