Recipe: Rose Syrup & Rose Milk Tea
Photo by Sixteen Miles Out on Unsplash
In the midst of the chaos and stress of the daily grind, it is important to create those tiny, personal rituals that allow us to step away and reset. As a middle school teacher in New York City, I certainly feel that need several times a day.
And while it’s not always possible to take a nap—or take a vacation—we can almost always set aside a few moments to recharge. A cup of tea is a fantastic way to quickly hit reset and I have recently elevated my plain cup of black tea with milk to something truly special: rose milk tea.
Rose syrup is the base of rose milk tea. It is way less floral tasting than one would expect and, instead, adds just the right amount of flavor and sweetness to a milky cup of black tea. You can also drink it iced for a delicious summer beverage or stir a tablespoon of syrup into your latte. Any way you choose, it is a quick and easy means of taking a well-needed break in a hectic day.
Ingredients:
1 cup water
1 cup sugar
1/2 cup food-grade rose petals (available here)
equal parts brewed black tea and heated milk
How to make rose syrup:
Add all of the ingredients to a pan and bring to a simmer over medium-high heat. Stir occasionally. The sugar should dissolve during this time. Lower the heat a bit and simmer gently for about 15 minutes. Stir from time to time. Turn off the heat and let the mixture sit for another 5 minutes. Using a sieve/strainer, strain the liquid into a heat-proof container. Press a spoon into the petals to squeeze out all the liquid. Store sealed in the fridge.
How to make rose milk tea:
Prepare equal parts brewed black tea (I use Twinings English Breakfast) and equal parts heated milk. Add one tablespoon of rose syrup (appropriate for a large mug) and stir.
