Rose Milk Tea

Try this rose milk tea with boba for a delicate, floral, and creamy drink that can be ready in minutes! Infused with homemade rose syrup, oat milk, and black tea, it’s robust, fragrant, and sweet. Serve it chilled over ice, with or without pearls, for the perfect afternoon pick-me-up!

Why you’ll love this recipe

• Quick & easy: With straightforward steps and a total hands-on time of 10 minutes, you can enjoy this rose milk tea whenever a bubble tea craving strikes!
• Less expensive option: Avoid the hefty price tags of bubble tea shops by making your own recipe at home!
• Customizable sweetness: With the option to adjust the rose simple syrup, you can tailor this drink to your desired level of sweetness and floral notes.
• Dairy-free: Utilizing oat milk not only caters to those with dairy sensitivities but also adds a light, nutty flavor that complements the rose and black tea beautifully.

What is rose milk tea?

If you’re new to my blog, you’ll soon find out I have a love for milk teas. From classics like Jasmine green milk tea to new-school fusions like Orea milk tea boba, they’re so fun to make and drink!

This rose milk tea is the newest addition to my lineup, and it just might be my new favorite. The combination of rose simple syrup, dried rose petals, and oat milk gives the drink a soft floral taste with a creamy mouthfeel you won’t be able to get enough of.

It also showcases black tea, which provides a robust flavor and a little pick-me-up when you need some oomph. I recommend serving your rose milk tea boba chilled over ice with a wide-mouthed boba straw for the perfect chewiness in every sip!

Ingredients & Substitutions

• Black tea: Makes up the base of the milk tea, providing a full-bodied flavor. If you prefer a caffeine-free version, use decaf black tea or rooibos tea.
• Dried rose petals: To infuse the black tea and garnish the final drink. You can also use dried rosebuds or organic, food-grade fresh rose petals.
• Boba: Also known as tapioca pearls, boba add a deliciously chewy texture. You should be able to find them at any Asian food market or online. I recommend purchasing quick-cooking boba as the most convenient option.
• Rose simple syrup: Sweetens the drink and enhances the floral rose flavor. If you don't have rose simple syrup, plain simple syrup with a drop of rose water can work, or you can just use maple syrup or agave. Check out my recipe to make your own rose simple syrup.
• Oat milk: Adds a creamy texture and nutty sweetness to the tea. No oat milk on hand? Try soy, coconut, cashew, or almond milk instead for a different flavor profile.
• Ice: For a chilled rose milk tea, serve it over ice. If you prefer a hot drink, simply skip it.

How to make rose milk tea boba

• Step 1: First, steep the tea bag and dried rose petals in hot water for a few minutes in a mason jar. Then, scoop out the tea bag and discard it. Let the brewed tea chill along with the rose petals for at least an hour before straining it.

• Step 2: When the tea is ready, cook the tapioca pearls by boiling them in a saucepan of water until they float to the top. Taste one to make sure it’s tender before draining the water and adding the boba to a bowl.

• Step 3: While they're still hot, mix your boba in rose simple syrup to sweeten them. Add the sweetened boba to the bottom of a serving glass, followed by ice. Pour over the oat milk and then rose-infused tea. You can also pour the tea first and froth the oat milk before adding it.

• Step 4: Garnish your rose milk tea with rose petals and serve it with a wide-mouthed bubble tea straw for the best drinking experience!

Storage & Reheating

Rose milk tea boba is best enjoyed fresh, but if you have leftovers, here’s what to do:

• Fridge: You can store the brewed tea in an airtight container for up to 5-6 days. If your rose milk tea is already assembled, it’s best to strain the tapioca pearls and keep them in a separate container.
• Freezer: I don’t recommend freezing boba, but you can strain the tea and freeze it in ice cube trays to chill your next batch of rose milk tea.
• Prep ahead: Brew the tea in advance and store it in the fridge in a mason jar. You can also prep your rose simple syrup beforehand, but cook the boba fresh for the best texture.

Variations

• Lavender: Add dried lavender instead of rose petals, and use lavender simple syrup.
• Strawberry rose: Blend in fresh strawberries with the tea for a fruity note.
• Herbal tea: Use caffeine-free herbal tea for a nighttime version.
• Matcha: Whisk in matcha powder instead of tea for a flavor similar to my matcha bubble tea recipe.

Top tips

• Quality tea: Start with a high-quality black tea for the best flavor base.
• Steeping time: Don’t oversteep black tea. You want it to be flavorful but not bitter!
• Cook the boba properly: Make sure the boba is cooked through but still chewy. It shouldn’t be hard in the middle.
• Serve immediately: Tapioca pearls don’t keep well, so assemble your rose milk tea boba as soon as they’re mixed with the simple syrup.

FAQ

More tea recipes

If you enjoyed this rose milk tea recipe, take a look at some more of my favorite milk and bubble teas like these:

• Mango Boba Tea: Full of sweet, floral, and vibrant tasting notes.
• Lychee Bubble Tea: Tropical-flavored lychee combined with creamy bubble tea flavors.
• Boba Smoothie: Three flavors to choose from for a new fun breakfast option.
• Caramel Milk Tea: Tea house-quality flavor in the comfort of your own home.