Rose & Earl Grey Tea Latte

Rose Syrup

  • 1/2 cup sugar 
  • 1/4 cup  water 
  • 1/2 cup The Qi Rose infusion 


  • 1 cup boiling water 
  • 2 tbsps earl grey loose leaf tea  
  • 1 tbsp The Qi Rose 
  • 1 cup whole milk 
  • 4 tsps rose syrup  
  • rosewater (The Qi Rose Tisane brewed the night before then chilled in the fridge)
  • The Qi Rose petals and dust (garnish)


Rose Syrup

  1. Add the sugar and water into a small saucepan over medium heat. Cook until the sugar dissolves, turn off heat, add the rose petals and steep for 5 minutes. Strain through a fine mesh strainer, pushing on the petals to extract as much of the remaining syrup as possible.

Tea Latte

  1. Combine the Earl Grey tea with the rose petals, and steep in boiling water for 5 minutes. Discard the tea.
  2. Mix the rose syrup with milk, and froth with a milk frother to your desired warmth and foam.
  3. While waiting for the tea to brew, I filled my mug with hot water to keep it warm. Just before serving, discard the hot water, and mist the mug with a few sprays of high quality rose water. I sprayed once directly inside the mug, once on the outside, and once from up above.*
  4. Fill your mug halfway with tea (~4 oz), and then add the steamed milk (~4 oz). Garnish with a few dried rose petals. If you'd also like to add some rose dust for garnish, simply add a handful of dried rose petals to a spice grinder, and pulse until they reach a fine powder. Use a fine mesh strainer to give a light dusting of rose powder atop the drink.


Recipe from honestly yum

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