Rose Chai Latte

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Floral rose syrup meets bold chai spices and creamy milk in this indulgent yet cozy rose chai latte.

Prep Time5

Cook Time8

Course: Drinks

Cuisine: Indian

Servings:

Author: Shreya Walia

Ingredients

1 c Water
2 Cardamom Pods
2 Cloves
8 whole Peppercorns
1/2 Cinnamon Stick
1 tsp Freshly Crushed Ginger
1 Black Tea Bag
1/2 c Milk
1 tbsp Rose Syrup (or to taste)
1 tsp Edible Dried Rose Petals (for garnish)

Instructions

Spice & Tea Concentrate: In a small saucepan over medium heat, place 1 cup of water and add the crushed cardamom pods, cloves, whole peppercorns, and half a cinnamon stick along with 1 teaspoon of freshly crushed ginger. Bring the mixture to a boil and then let it simmer for a few minutes until the flavours deepen.
Add the Tea: Break open your black tea bag (or use 1 tablespoon of loose black tea), add it to the spiced water, and let it boil for about 2 minutes, ensuring you do not over-steep to avoid bitterness.
Strain the Concentrate: Remove from heat and pour the mixture through a fine-mesh sieve into a clean container, discarding the solids. At this stage you should be left with a strong chai concentrate (often around ¼ cup if using 1 cup water).
Heat the Milk: In a separate small saucepan, heat 1 cup (or the volume you prefer) of your milk of choice until steaming (but not boiling over).
Combine & Sweeten: Pour the hot milk into the chai concentrate and stir in rose syrup (or rose water) to taste. Adjust sweetness with sugar or sweetener if desired.
Garnish & Serve: Pour the latte into your favourite mug, sprinkle edible dried rose petals on top, and serve immediately for best flavour and presentation.

Notes

Storage: Store any leftover chai concentrate in a sealed jar in the fridge for up to 3 days. Re-heat gently or combine cold for an iced version.

Substitutions: Use oat milk or soy milk for a vegan version; if you don’t have edible dried rose petals, garnish with a light dusting of rose powder or a fresh rose petal (food-safe).

Reheating tip: When reheating a latte, do so over low-medium heat and stir frequently—avoid boiling the milk or re-steeping the tea, as this can create bitterness.

Ingredient tip: Use culinary-grade edible rose petals (organic if possible) and a high-quality rose syrup (or make your own) for best results; lower-quality rose water can taste perfumey or artificial.

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