Rose Milk Tea Recipe
Floral and perfumed rose milk tea made from scratch at home. This bubble tea is sweet, delicate, and fragrant, made with home maderose syrup.
Ingredients
Homemade Rose Syrup
- 1 cup edible dried rose buds or petals (40 grams)
- 1 cup water, filtered (250 grams)
- 1 cup plain sugar (200 grams)
Tea Base
- 2 teaspoons green tea (or 2 teabags)
- 1 cup water, filtered (250 grams)
- 2 cups milk, cold (480 grams)
Boba Pearls
- ¾ cup tapioca pearls, quick cooking (100 grams)
- 3 cups water (700 grams)
Optional
- 2-4 tablespoons cream
- edible rose petals
Instructions
Rose Syrup
- In a saucepan, place the roses, water and sugar. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for 5 minutes. Afterwards, remove the roses with the help of a sieve.
- Simmer the remaining liquid for 10 minutes over low heat or until it has the consistency of maple syrup.
Tea Base
- Boil water to 175°F (80°C), then pour it over the tea leaves in a teapot.
- Cover and steep for 3 minutes, then discard the leaves.
- Let it cool down completely, then refrigerate.
Boba Pearls
- Cook tapioca pearls as instructed on the package. Once cooked, place them in ice water.
- Add the cooked pearls into hot rose syrup and let them sit for a few minutes to infuse.
Assembling the drink
- Add 1-3 tablespoons of sugar syrup into the milk and stir well to combine. Adjust sweetness to preference.
- Prepare two large glasses. Place the tapioca pearls at the bottom, along with a little rose syrup. Don't add too much syrup as the milk has already been sweetened.
- Pour cold tea over the boba pearls. Add the rose milk and fill to the top. Serve immediately with a bubble tea straw.
- Optional: top with cream and decorate with dried rose petals.
Notes
- Nutritional value is estimative and it's calculated per serving (this recipe makes 2 servings) with tapioca pearls and 2 tablespoons of rose syrup.
- Use boba pearls maximum 2 hours after cooking them.
Nutrition
Calories: 295kcal
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