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5.0 from 9 votes

Rose Latte

This Rose Latte recipe is a delicious and unique drink that combines the sweetness of rose syrup, hibiscus tea, and creamy milk. You’ll love its floral notes and smooth texture.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 cup
Calories: 369 kcal
Course: Drinks
Cuisine: American

Ingredients

For the Rose Simple Syrup
  • 1/4 cup water
  • 2 tablespoons Edible Dried Rose Petals or Buds plus additional rose petals for garnish
  • 1/4 cup honey or maple syrup
For the Latte
  • 1/2 cup hibiscus tea hot
  • 1/4 teaspoon Beetroot powder optional
  • 1/4 cup Coconut Milk Or Milk of your choice hot

Instructions

    Cup of Yum
  1. To make the rose simple syrup, heat the water, rose buds, and honey or maple syrup in a small saucepan over medium heat and simmer for 10 minutes. Remove from heat, and allow to steep for 10-15 minutes, then strain rose buds before using.
  2. To make the latte, pour 1/4 cup of the rose simple syrup, hot tea, and beet powder into a mug.
  3. Pour the coconut milk then pour into the mug. Stir to combine and then serve hot with optional rose petals as a garnish.

Notes

  • This drink is best serve immediately but you can store it in an airtight container and keep in the fridge for later.
  • The simple syrup can be made up to 1 month in advance and stored in an airtight container in the fridge.
  • You can use a milk frother to make a creamy foam before you add it to the mug. However, this is optional. Here is the milk frother used. 
  • You can heat the coconut milk in a small saucepan on the stovetop or in the microwave.
  • If you have food-grade pure rose water (instead of dried rose petals), you can substitute the rose water for the water in the homemade simple syrup. Here is the rose water that I used for this recipe. 
  • Here are the dried rose petals that I used for this recipe. 
  • To make iced rose latte, make the simple syrup as instructed. Let the tea and syrup cool to at least room temperature. Fill glass with ice then pour rose syrup, beet powder and coconut milk over the ice into the glass.
  • I used the Hibiscus Tea from Pique. However, you can use whatever brand you prefer. Please note that the Pique tea included licorice root which is an AIP reintroduction.
  • There are lots of options for beet powder. You can find it in the supplement section of Sprouts or online. 
  • The beet powder is optional as the hibiscus tea is also pink.
  • You can make this sugar free by omitting the honey in the simple syrup and replacing it with additional water and then increasing the rose petals to 1/4 cup. Without honey you’re essentially making plain rose water.
  • If you’re using rose buds, you’ll need to chop them up.

Nutrition Information

Serving 1cup Calories 369kcal (18%) Carbohydrates 71g (24%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 11g (55%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Sodium 14mg (1%) Potassium 168mg (5%) Fiber 0.2g (1%) Sugar 70g (140%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 369

% Daily Value*

Serving 1cup
Calories 369kcal 18%
Carbohydrates 71g 24%
Protein 1g 2%
Fat 12g 18%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 1g 5%
Sodium 14mg 1%
Potassium 168mg 4%
Fiber 0.2g 1%
Sugar 70g 140%
Vitamin C 1mg 1%
Calcium 17mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.