Rose Milk & Vanilla Chai Latte
There’s no easier way to magically transport yourself to a charming curbside café than by making a dupe 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.
Servings: 4
Calories: 108kcal
Ingredients
- ½ Cup Dried Rose Buds
- 1 ½ Cups Whole Milk
- 2 teaspoon Vanilla
- 2 Chai Tea Bags
- 3 Cups 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
Storage
If you plan to make this batch to enjoy over the next few days, place the remaining milk tea in an airtight container in the fridge until you're ready for another serving. I would suggest using the blender before drinking another serving as it provides a luxurious mouthfeel and foamy top.
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 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!
Nutrition
Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 48mg | Potassium: 128mg | Fiber: 1g | Sugar: 18g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
