Rose Chai Indian Rose Tea With Milk Recipe

BySam Ecclestone

Creating recipes that present both delicious flavors and potential health benefits is a passion of mine. Rose Chai, an Indian Rose Tea with Milk, marries classic chai elements with a floral twist.

The beverage’s base is prepared with loose black tea and organic dried rose petals. Both components offer rich amounts of antioxidants, making this not only an aromatic experience but also a healthful one.

Adding milk, the signature step of making chai, introduces a lovely creaminess. Cardamom and fresh ginger add warmth, spice, and topped-off digestive benefits.

Sweetening the tea not only makes it more palatable but also allows for another ingredient with potential health benefits: honey. Sometimes, my go-to recipe is enhanced with cinnamon.

Ingredients photo for Rose Chai Indian Rose Tea With Milk Recipe

Ingredients

Ingredients photo for Rose Chai Indian Rose Tea With Milk Recipe

Black Tea Leaves:
Abundant in antioxidants, contributes a solid punch of flavor and caffeine.

Dried Rose Petals:
Fragrant and soothing, they have a taste that is like flowers.

Cardamom Pods:
Contributes a cozy, spicy fragrance; helps with digestive issues.

Milk:
Calcium and protein are provided in a creamy texture.

Honey or Sugar:
Makes tea sweet, tailored to personal taste.

Ingredient Quantities

  • 2 cups water

  • 1 cup milk

  • 2 tablespoons loose black tea leaves or 2-3 tea bags

  • 1-2 tablespoons dried rose petals, edible and organic

  • 2-3 green cardamom pods, crushed

  • 1-2 tablespoons honey or sugar, to taste

  • 1-inch piece of fresh ginger, sliced (optional)

  • 1/2 teaspoon ground cinnamon (optional)

  • 1/4 teaspoon vanilla extract (optional)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over medium heat.

2. Crushed green cardamom pods and sliced ginger (if using) are to be added to the boiling water. The mixture is then to be allowed to simmer for 2-3 minutes to fuse the flavors.

3. Add the loose black tea leaves or tea bags to the saucepan and allow it to simmer for an extra 3-4 minutes.

4. Add the dried rose petals and steep them with the tea for around 1-2 minutes.

5. Add 1 cup of milk, then return the mixture to the gentle boil. Continue stirring, so you don’t end up with a boil over.

6. To the chai, add 1-2 tablespoons of honey or sugar. Adjust sweetness according to taste.

7. If you want, you can include some warm spice notes and hints of sweetness in your non-dairy milk by adding 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of vanilla extract when blending the milk.

8. Lower the heat and let the chai continue to simmer for 2-3 minutes. This gives all the flavors time to meld together.

9. The solids should be removed from the chai by pouring it through a fine mesh strainer into cups.

10. Serve hot, garnished with extra rose petals if desired, and enjoy the aromatic and calm-inducing Rose Chai.

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Knife (for slicing ginger)
5. Cutting board
6. Mortar and pestle (for crushing cardamom)
7. Fine mesh strainer
8. Spoon (for stirring)
9. Cups (for serving)

FAQ

  • What type of tea can I use for Rose Chai?Loose black tea leaves or tea bags may be used. Depending on your taste preference, either Assam or Darjeeling tea works well.

  • Are fresh rose petals better than dried for this recipe?The use of dried rose petals is advisable as they are more accessible and keep the flavor of the tea better. Make sure they are organic and safe to eat.

  • Can I make this chai without milk?Certainly! You can create a rose tea by using the same recipe, but without the milk. This will give you a lighter and more refreshing version of the tea.

  • Is the ginger necessary in this recipe?Optional and adds warming, mildly spicy note to chai; if you leave it out, the flavor is still floral, mild, and more traditional.

  • How can I adjust the sweetness?Modify the quantity of honey or sugar to suit your taste. Begin with 1 tablespoon and add more if necessary.

  • Can I use vanilla extract instead of cinnamon?You can use either or both of the following ingredients according to your taste: vanilla extract and cinnamon. Vanilla extract adds a creamy note, while cinnamon provides warmth.

  • How do I store leftover chai?The optimal way to consume it is fresh, but you can keep any leftovers for up to 2 days in the refrigerator. Reheat gently on the stovetop before serving.

Substitutions and Variations

Milk: Replace with almond milk or coconut milk for an alternative that’s free of dairy.
You can use green tea leaves or rooibos tea for a different flavor profile from black tea leaves.
Use rosewater or rose syrup as an alternative to achieve a more intense rose flavor with dried rose petals.
If you do not have pods on hand, substitute with ground cardamom.
Agave syrup or stevia can be used for a different sweetness option to replace honey or sugar.