Rose Chai Latte

Rose Chai Latte

I love a delicious Rose Chai Latte from a coffee shop. The only problem is I don’t always want to spend so much buying coffee/tea drinks when I’m out. And sometimes they are just too sugary and sweet with rose syrups. So, I created this recipe for Lauren Conrad Co. that uses a rose-infused milk instead of a syrup. You can definitely still make your own syrup at home and it would probably still be much healthier than buying one at a shop. You get more natural rose flavor, and less sugar. You can also adjust your sweetness levels and make it vegan at home.

Also, there are these fun vegan candied roses in this, which are wonderful on top of this, rose hot chocolate, cocktails, and desserts. Such a fun add-on and can be made separately for other purposes.

This sweet little mug was a part of the Kohl’s LC Lauren Conrad line and is no longer available. However, some shops you might find something similar: Crate and Barrel, Suite One Studio, The Little Market, or even Etsy.

lattes with roses

Table of Contents

candied roses in a cup

What is rose milk made of?

Rose milk is simply roses and milk (or milk alternative). There are a few different ways to achieve this, but remember to always use edible/food grade roses.

  1. You can add food grade, dried roses to cold milk in an airtight jar and place back in the refrigerator for 6-12 hours. Drain out the roses and preserve the milk in an airtight jar in the refrigerator for up to a few days.
  2. Add rose water to cold milk and mix. Personally, I don’t always love the flavor of rose water and it can be strong, so a little goes a long way.
  3. Make a rose simple syrup with equal parts water and sugar. Melt cook down until dissolved, add in culinary grade dried roses, and let simmer for 15 minutes. Cool and strain out roses. Add simple syrup to the milk.
  4. Lastly, you can heat milk/milk alternative on the stove until simmering. Add in food grade roses and let steep for about 15-20 minutes. Strain, place in a container, and store in the fridge.
latte with candied roses

What Exactly is Chai Tea?

Chai tea is a mixture of black or green tea and a lot of spices. Usually those spices include ginger, cinnamon, cardamom, cloves, black pepper, fennel, star anise, peppercorn, coriander seeds, nutmeg. It does vary across different cultures and ingredients can change across those regions. You can drink chai on its own as a tea, have it as a concentrate mixed with milk as a latte, or use the spice blend in cooking and baking.

What does Chai Tea Taste Like?

Well, this varies greatly as I mentioned above, but it’s usually a bit spicy from the ginger and the other flavors make it a very warm flavoring. A bit like fall flavors. However, I love to drink it year-round. And this rose chai latte is a twist and adds more floral notes.

latte with candied roses

Is a Chai Better for You than Coffee?

This really does depend on how you prepare it and what brands you are drinking. If it’s just black tea or black coffee, both have different benefits to them. The quantity you drink in a day and the preparation can vary. Depending on how much milk, milk type, sugar add-ins, concentrate brand, brand of coffee, etc. This can vary. Making everything at home for a chai concentrate and latte will most likely be healthier for you than buying one at Starbucks or store purchased ingredients. But it all varies.

How Do You Make a Rose Chai Latte?

Ingredients for a Chai Latte

Rose Milk

  • 2 cups of milk or milk alternative
  • 3 Tbsp of culinary dried roses

Candied Roses

  • 3 Tbsp of culinary dried roses
  • 1 tsp water
  • 5 tsp sugar


Latte

  • 1 cup Chai concentrate, store bought or homemade
  • 1 cup of rose milk
  • 1 tsp candied roses
chai latte in a cup

Rose Milk Tea Recipe – Instructions

Rose Milk

  1. Place ingredients into a mason jar, shake, and place into the refrigerator overnight.
  2. When using milk, strain milk through a fine mesh sieve to remove all rose pieces.

Candied Roses

  1. Place roses in a bowl, add water, and stir. The rose petals should be coated in a bit of water.
  2. Sprinkle in the sugar and mix. It can be helpful to use your hands here and make sure the petals are all covered. Let sit out to dry.
  3. Place into a dry, clean airtight container.

Latte

  1. Heat your Chai concentrate and pour into a mug.
  2. If you have a milk frother, froth and heat the rose milk separately, then add on top of the heated chai concentrate. You can also heat milk and concentrate together, if desired.
  3. Top with candied roses and enjoy.
lattes

FAQs on Rose Chai Lattes

Can I use a different flower or tea to infuse in the milk?

Yes, but it must be edible/food grade. Most roses are edible, but if they aren’t food grade, you could end of sick from pesticides.

How long can I store my rose milk?

I would say it can sit with the roses in it over night, but you need to drain the roses after 12 hours maximum and you can keep the milk in the fridge, sealed for a few days. But do not keep the roses just sitting in the milk. This can be dangerous.

How to make rose milk quickly?

If you need the rose milk in a pinch and forgot to prepped it in advance, you can heat the milk up on the stove or microwave. Add the roses, steep for 15-20 minutes, and strain. The flavor might not be as strong, but in a pinch will do.

Other Recipes to Try

Disclaimer: This recipe is traditional to a cultural that I am not a member of, but respect. This is in no way 100% authentic, but instead an interpretation from a recipe I respect and want to pay homage to. If I have used another recipe to influence that, I will list it. Most of the time, I use basics of the recipe from a person, multiple websites, or sometimes from a store-bought product. I’ll try to list very specifically where inspiration or base recipes came from. Also, if I am messing something up, please send me an email to call me up to the issue so we can have a conversation about this. I appreciate having an open and honest community here. Thank you for your support

lattes with roses

Rose Chai Latte

5 from 1 vote
Print Pin Share Rate
Course: Drinks
Cuisine: American, Indian
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 2 lattes
Author: Amanda Wilens

Ingredients

Rose Milk
  • 2 cups milk or milk alternative
  • 3 Tbsp culinary dried roses
Candied Roses
  • 3 Tbsp culinary dried roses
  • 1 tsp water
  • 5 tsp sugar
Latte
  • 1 cup Chai concentrate store bought or homemade
  • 1 cup rose milk
  • 1 tsp candied roses

Instructions

Rose Milk

  • Place ingredients into a mason jar, shake, and place into the refrigerator overnight.
  • After 6-12 hours (maximum) strain milk through a fine mesh sieve to remove all rose pieces. You can reseal and place in the fridge for us to a few days.

Candied Roses

  • Place roses in a bowl, add water, and stir. The rose petals should be coated in a bit of water.
  • Sprinkle in the sugar and mix. It can be helpful to use your hands here and make sure the petals are all covered. Let sit out to dry.
  • Place into a dry, clean airtight container.

Latte

  • Heat your Chai concentrate and pour into a mug.
  • If you have a milk frother, froth and heat the rose milk separately, then add on top of the heated chai concentrate. You can also heat milk and concentrate together, if desired.
  • Top with candied roses and enjoy.

Notes

– Only allow the roses to sit in the milk overnight. Drain the roses after 12 hours maximum and you can keep the milk in the fridge, sealed for a few days. But do not keep the roses just sitting in the milk. This can be dangerous.
– Homemade Chai Concentrate recipe can be found here: https://amandawilens.com/chai-concentrate/
– If you need the rose milk in a pinch and forgot to prepped it in advance, you can heat the milk up on the stove or microwave. Add the roses, steep for 15-20 minutes, and strain. The flavor might not be as strong, but in a pinch will do.

Nutrition

Calories: 189kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 109mg | Potassium: 366mg | Sugar: 22g | Vitamin A: 395IU | Calcium: 276mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes