Rose Black Milk Tea Recipe
Make Rose Black Milk Tea Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea base
Rose syrup
Milk & finishing
Method
Tea base
- 1
Brew strong tea
Bring 500 ml water to a boil. Remove from heat and add 2 tablespoons of strong black tea (or 2 tea bags). Steep for 5–6 minutes for a robust brew. If using loose leaf, strain through a fine mesh sieve or tea infuser.
- 2
Sweeten
While the tea is still hot, stir in 30 g granulated sugar until completely dissolved. Taste and adjust sweetness if desired. Allow the sweetened tea to cool to room temperature (about 15–20 minutes) or place in the refrigerator to chill faster (10–15 minutes).
Rose syrup
- 3
Combine rose flavor
Measure 30 ml rose syrup and 3 tsp rose water. If you prefer a subtler rose flavor, use 20 ml syrup and 2 tsp rose water; for more floral intensity, increase slightly but avoid overpowering the tea. Set aside.
- 4
Optional homemade rose syrup (if not using store-bought)
To make ~120 ml: In a small saucepan combine 100 g granulated sugar with 120 ml water and 2 tbsp dried edible rose petals. Bring to a gentle simmer, stirring until sugar dissolves. Simmer 3–4 minutes, remove from heat, steep 15 minutes, strain out petals, and stir in 1–2 tsp rose water. Cool before using. Use 30 ml of this syrup for the recipe.
Milk & finishing
- 5
- 6
Assemble the drink
Fill two serving glasses halfway with ice cubes (or to taste). Divide optional cooked tapioca pearls between glasses if using (about 1/4 cup each). Pour the cooled sweetened black tea evenly into the glasses, leaving room for milk and syrup (about 180 ml tea per serving).
- 7
Add rose syrup and milk
To each glass, add 15 ml rose syrup and 1.5 tsp rose water (or adjust to preference). Gently pour 180 ml milk (or 150 ml milk + 15 ml half-and-half for extra creaminess) over the back of a spoon onto the tea to create a layered look, or stir to fully combine for a uniform rose milk tea.
- 8
Garnish and serve
Lightly sprinkle a pinch (about 1/2 tsp total, divided) of dried edible rose petals on top of each drink, or float a fresh rose petal. Stir before drinking if layers were kept. Serve immediately with a wide straw (if using boba) or a spoon.