Rose Milk Tea
Rose milk tea is a wonderful choice for caffeine-free beverage. It is pretty and so fragrant! Try making it on your own.
Servings: 2 glasses
Calories: 73kcal
Ingredients
- 3 tbsp dried rose buds
- 300 ml hot water
- 25 ml milk
- 25 ml heavy cream
- 1 tbsp tapioca pearls cooked, optional
- 1-3 tsp rose syrup
Instructions
- Brew the rose tea. Place the rose buds in a heatproof glass or teapot with a strainer. Pour in hot water and cover with a lid. Let it steep for 5–10 minutes to draw out the floral aroma. Strain the tea into a pot or bowl. You can reuse the same rose buds for one more brew if you like a lighter tea.
- Cook the tapioca pearls. In a small saucepan, bring water to a boil. Add the tapioca pearls (boba) and cook until they float to the surface and turn almost transparent. In a separate bowl, add brown sugar or white sugar. Transfer the cooked pearls into the sugar water and let them soak for about 10 minutes. This makes them perfectly sweet and chewy.
- Assemble the rose milk tea. Pour your rose syrup into the brewed rose tea, adjusting the sweetness to your taste. Fill a serving glass with the rose tea, then add heavy cream and milk for a smooth, creamy texture. Finally, spoon in the tapioca pearls. Garnish with a few rose petals on top and enjoy your homemade Rose Milk Tea with Boba!
Video
Notes
- Use food-grade rose buds. Always make sure your rose buds (or petals) are meant for tea, not potpourri! The flavor should be light and floral, not perfumey.
- Adjust the rose syrup carefully. Start with less syrup and add more as needed. Too much can overpower the milk tea and make it overly sweet.
- Brew the tea separately. If you’re using black, oolong, or green tea as the base, brew it first before mixing with the rose syrup. This helps prevent bitterness.
- Chill for a layered look. Let the tea cool before adding milk or ice. This creates that pretty pink-to-white gradient when served in a clear glass.
- Serve fresh for the best boba texture. Tapioca pearls harden after a few hours, so it’s best to add them right before serving.
- Try milk alternatives. For a lighter or vegan version, use oat milk, almond milk, or non-dairy cream, they pair beautifully with rose syrup.
- Add ice cream for dessert style. A scoop of vanilla or rose ice cream turns your rose milk tea into a café-style treat.
Nutrition
Serving: 1glass | Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.1mg