How to make rose milk tea
Video Tutorial on how to make rose milk tea Rose milk tea is a fine blend of black tea with fragrant rose syrup and a dash of hot milk. An ideal and luxurious drink to cool off from the inside out in this chilly climate.Reading: How to make rose milk tea I loved the concept of infused tea when I tried Starbucks’ rose tea. This is not an imitation Starbucks recipe, I have tried completely different options to get the exact amount of florals and flavors. Finally, I can get it with rose syrup because it imparts a floral scent that’s not as overpowering as rose water. To keep the syrup pure without any synthetic colorants, I used dried hibiscus petals.
Rose Tea Latte – Good for a hotter winter
Contents
As time gets shorter and colder, everyone knows winter is making sense. Finally, we change our options to winter heating devices such as soups, cupcakes plus kashayam, masala chai, and infused tea. A fragrant cup of tea with floating rose petals/petal mud is simply the right approach to warming up at the end of a long chilly day. This simple recipe to make rose milk tea is definitely a deal to go for those who like style.
Recipe for rose syrup
Rose syrup recipe is very easy to make at home. This recipe requires only 3 elements of rose petals, water and sugar to make. I used dried rose petals to make this syrup. To make this simple rose syrup, simply boil water, sugar, and dried rose petals until the sugar dissolves. I used dried hibiscus petals as a pure meal colorant, it didn’t have to be soaked for long to produce any noticeable floral aroma. You’ll most likely only add a few drops of rose water to the syrup if you opt for florals and intense flavors.
Recipes with Rose Syrup
This syrup provides a delicate floral, candy, aromatic and delicate aroma to any beverage hot or cold. This versatile syrup makes a great base for any beverage like lassi rose, tea, espresso, cocktail, flavored lemonade, falooda, milkshake.
The components
1 cup = 250ml; 1 tablespoon = 15mlWater: 1 cup Water: 1 cup Dried Rose Petals: ½ cup Dried Hibiscus Petals: 2 (optional)
Direction
Place the water, sugar and rose petals in the sauce pan and bring to a boil over medium heat.
Now reduce the heat to low and simmer for about 1/4 hour or until the sugar is completely dissolved and the mixture thickens. Turn off the heat.
Finally, add the dried hibiscus petals and soak for 3-4 minutes. Remove the hibiscus petals and let the syrup cool completely. Read more: How to drink coffee on keto
Pressure the syrup and discard the rose petals.
Retail sale of syrup in sterilized glass containers/bottles in the refrigerator.
Recipe notes
The above measurements yielded 250ml of syrup. Leave this syrup in the refrigerator until you are ready to use it. You will most likely keep it in the refrigerator for up to 3 months. While straining the syrup, use a spatula to press the rose petals again to extract as much syrup as possible. Remove the spoon from the pan and make sure the syrup coats the spoon evenly. Do not soak hibiscus petals for more than 5 minutes. Hibiscus petals act as a pure colorant, soaking for a very long time will impart its fragrance in the syrup. Natural rose petals are edible. Optional with extra hibiscus petals, you can skip if you don’t want. In the image below you will be able to see the color distinction earlier and after including the hibiscus petals.
How to make rose milk tea
Rose milk tea is a kind of rose syrup steeped in black tea with milk. Dip a tea bag in water, combine with rose syrup and finally add milk. Chances are you’ll sublimate with dried petals / rose petal mud if you so desire. This recipe is quite simple and quick to make you can have a ready made rose syrup. Rose syrup is time of course, although not as much perhaps a quarter of an hour. The perfect half is that you can make a batch of rose syrup and retail it in the fridge. This syrup will be good for almost 3 months if stored properly in a clear, sterilized and dry glass bottle.
The components
Water: 1 cup Milk: 1 cup Beach baggage: 2 Syrup dose: 2 tablespoons
Direction
Read more: How to make perennial tea Put water in a pan to boil, then turn off the heat, add tea bags and steep for 5 minutes, then discard the tea bags.
Heat the milk and foam it with a whisk for 30-40 seconds.
Now combine with 1 tablespoon rose syrup in each cup and add milk.
Enjoy rose milk tea while it’s hot.
Recipe notes
For the vegan model, use almond milk, soy milk, or any plant-based milk. The flavor is bold but not sweet. Better milk and water ratio according to your wish. Personally, I just like the 1:1 ratio.
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