There’s no easier way to magically transport yourself to a charming curbside café than by making your own at home! Two popular Indian-inspired beverages are combined in this delightful Rose Milk & Vanilla Chai Latte. Deeply spiced and strongly brewed masala chai is blended with creamy, floral-infused milk and marshmallowy vanilla extract for a caffeinating cozy beverage you’re sure to love.
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About This Recipe
Made with just 5 ingredients, this delicious rose milk vanilla chai latte is far tastier than anything you could order at your local Starbucks. As an added bonus, making your own coffeehouse-style drinks will save you a boatload of money in the long run!
While making this floral spiced milk tea admittedly takes longer than the drive-thru line, the benefits shouldn’t be discounted. Not only do you get to choose your own favorite brand of masala chai, but you can also use your favorite kind of milk - dairy or plant-based - without any surcharges whether you like oat or organic!
You can also make a large batch of the vanilla rose milk chai ahead of time, then reheat and blend as needed. If you’re the meal-prepping sort, you can also set yourself up with a week’s worth of delicious breakfast beverages to boot.
Try pairing with my Quick & Simple Oatmeal Date Cookies - they have fruit and whole grains, so I feel absolutely justified eating them as breakfast once in a while! Or, double down on your love of all things floral and make my Vanilla Bean & Rose Baked Donuts instead. Isn’t it good to be you?
Ingredients
- Dried Rose Buds - You may be able to find dried rosebuds at your local international supermarket; if not, there are plenty of options available online. If you purchase from an online source, make sure you reach for brands that are marketed as spices or tea.
- Whole Milk - When it comes to fancy coffee drinks (or tea drinks, as it were), whole milk will create the fluffiest foam out of any of the dairy options. Feel free to use any plant-based alternatives, though oat or coconut are some of my favorites. Note that the coconut milk will have a more pronounced flavor, but I find it quite enticing.
- Vanilla - Vanilla extract, powder, or paste will work in this recipe.
- Masala Chai Tea Bags - Masala chai is a deeply spiced Indian tea. You can find it in tea bags at most major grocery stores, or feel free to use 2 servings of your own favorite loose leaf blend.
- Water - For the best results, use filtered water and be sure to get it to a rolling boil.
- Honey - I love honey in my tea lattes (London Fog? Swoon.), but you can easily substitute your favorite liquid sweetener. Agave nectar, maple or date syrup would all be lovely here.
Equipment
- Saucepan - Use a heavy-bottomed pan here; it’ll help prevent the milk from scorching on the bottom.
- Strainer - Mesh strainers make life easy. They can also be used to dust your treats in powdered sugar.
- Blender - The secret to the perfect consistency of this vanilla rose chai latte is achieved by blending it. If you don’t have one on hand, an immersion blender or even a mason jar with a clean lid will do the trick.
- Drinking Glasses - Serving a gorgeously crafted tea latte feels even more luxurious if it is in a pretty glass or mug. Find one that’ll brighten your day when you hold it.
How To Make
This simple rose milk vanilla chai latte does require a few steps, but I promise they are all simple. Also, remember that you can make these ahead of time, so you don’t have to do it when you’re still groggy with sleep!
Infuse Rose Milk
Place the milk, vanilla extract, and rosebuds into a saucepan and heat ingredients to a boil.
In order to infuse your milk, remove the saucepan from heat once it starts to boil and set it aside for 10-20 minutes.
Strain the rosebuds from your milk mixture and set your milk aside.
Steep Tea
Meanwhile, steep your chai tea bags into boiling water for 5 minutes and remove the bags. Add 2-3 tablespoons of honey to the tea and stir to combine.
Blend
Blend your rose-infused milk and masala chai (tea) on high for 30 seconds, then pour into your preferred drinking glass. By blending, you'll create a lovely frothy top to your drink, as seen above.
Top with a few rosebuds or candied rose petals and take a sip!
Tips & Tricks
- Don’t rush your steep... This recipe depends on building deep flavor; for tea to hold up to the milk, you want it to be quite strong.
- …or your infusion! - Infusing ingredients like whipping cream, simple syrup and milk can elevate your recipes to a whole new level . Ensure that your milk comes to a simmer before removing from heat, and give it the required 20-30 minutes of steeping time. This allows the flavor and aroma of the rose to infuse into the milk as it cools.
- Meal-prep & drink prep at the same time. You can make this delightful chai tea latte (which is actually a misnomer; chai means “tea” in Hindi!) on Sunday and set yourself up for a week of breakfast success.
Frequently Asked Questions
Absolutely! Simply swap in your favorite plant-based dairy (I suggest coconut or oat for the creamiest mouthfeel), and trade honey for maple syrup or agave nectar.
Definitely. I suggest reaching for a strong black tea like Assam (which is traditional for chai lattes), or feel free to use English or Irish Breakfast.
Sure! You can find decaf versions of chai tea bags from national brands like Tazo or Harney & Sons. You can also try my Honeyed Hibiscus and Rose Milk Tea!
Storage
If you plan to make a larger batch to enjoy over the next few days, place your prepared milk tea in an airtight container in the fridge after blending. I would suggest blending again before drinking another serving as it provides a luxurious mouthfeel and foamy top!
Other Tea Time Treats
As always, I love seeing your creations and hearing from you! If you try this recipe, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Rose Milk & Vanilla Chai Latte
Equipment
- Saucepan
- Strainer
- Blender
- Drinking Glasses
Ingredients
- ½ Cup (63.5 g) Dried Rose Buds
- 1 ½ Cups (354.88 g) Whole Milk
- 2 teaspoon (2 teaspoon) Vanilla
- 2 Chai Tea Bags
- 3 Cups (709.76 g) Water
- 3 tablespoon Honey
- Extra 1 tablespoon Dried Rose Buds for garnish
Instructions
- Place the milk, vanilla extract and rose buds into a saucepan and heat ingredients to a boil.1 ½ Cups Whole Milk, 2 teaspoon Vanilla, ½ Cup Dried Rose Buds
- In order to infuse your milk, remove the saucepan from heat once it starts to boil and set aside for 10-20 minutes.
- Strain the rose buds from your milk mixture and set your milk aside.
- Meanwhile, steep your chai tea bags into boiling water for 5 minutes and remove the bags. Add 2-3 tablespoons of honey to the tea and stir to combine.2 Chai Tea Bags, 3 tablespoon Honey, 3 Cups Water
- Using a blender, take your rose-infused milk and chai tea and blend together on high for 30 seconds, then pour into your preferred drinking glass. By blending, you'll create a lovely frothy top to your drink as seen above.
- Top with a few rose petals and take a sip!Extra 1 tablespoon Dried Rose Buds for garnish
Notes
- Don’t rush your steep... This recipe depends on building deep flavor; for tea to hold up to the milk, you want it to be quite strong.
- …or your infusion! - Infusing ingredients like whipping cream and milk can elevate your recipes to a whole new level . Ensure that your milk comes to a full boil before removing from heat, and give it the requisite 20-30 minutes of steeping time. This allows the flavor and aroma of the rose to infuse into the milk as it cools.
- Meal-prep & drink prep at the same time. You can make this delightful chai tea latte (which is actually a misnomer; chai means “tea” in Hindi!) on Sunday and set yourself up for a week of breakfast success.
- Can I make this vegan? Absolutely! Simply swap in your favorite plant-based dairy (I suggest coconut or oat for the creamiest mouthfeel), and trade honey for maple syrup or agave nectar.
- Can I make this tea latte with something other than masala chai? Definitely. I suggest reaching for a strong black tea like Assam (which is traditional for chai lattes), or feel free to use English or Irish Breakfast.
- Can I make it decaffeinated? Sure! You can find decaf versions of chai tea bags from national brands like Tazo or Harney & Sons. You can also try my Honeyed Hibiscus and Rose Milk Tea!
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