Rose Milk

5 from 1 vote

This rose milk recipe makes a refreshing and delightful drink with a combination of creamy milk and the fragrant essence of roses.

Prep Time15

Cook Time5

Total Time20

Course: Drinks

Cuisine: Asian

Servings: glasses

Calories: 177.8kcal

Author: Priya Maha

Ingredients

500 ml milk
5 g dried rose petals
1 tablespoon granulated sugar
¼ teaspoon rose water extract (optional)
A few drops of pink food coloring (optional)

Metric - US Customary

Instructions

Measure milk into a small saucepan.
Turn on the heat to a low flame and heat up the milk until it starts to bubble on the sides.
Turn off the heat and add the rose petals. Stir to soak the petals into the milk.
Cover the saucepan and let the rose petals seep in the milk for 10 minutes.
Strain the rose petals with a sieve and press them with the back of a spoon to release as much rose extract as possible. Discard the strained rose petals.
To make sweet rose milk, add sugar into the strained milk.
Stir well until the sugar dissolves. If preferred, add the rose extract (for stronger rose aroma) and a few drops of pink food coloring. The drink can be served warm or iced.

Notes

You can use both fresh real roses or dried roses, but make sure you choose the edible ones (food grade). Organic ones will be better. If using fresh flowers, make sure to wash the flower well before using to remove all dirt and any insects.
If you are using whole dried roses or rose buds, it is best that you tear the petals apart to allow maximum absorption of the extract from the petals.
While seeping rose petals in milk does not quite contribute to the color, the easiest way is to add a little food coloring to the milk. Rose flavored milk in pink tone gives it a lovely look. If you are not a fan of artificial colors, other more natural options would be to use red beet powder or other fruit or flower powders (such as hibiscus petals) that can contribute to the pink color. Make sure these are edible powders.
This rose flavored milk recipe is sweetened with white sugar. You can also sweeten the rose milk with plain simple syrup, or rose simple syrup. Use one and half tablespoons of syrup for every one tablespoon of white sugar.
Other sweetener options include maple syrup and honey. You can also use brown sugar as a sweetener for this homemade rose milk but do note that it may change the color of your rose milk to a light tinge of brown.
You can adjust the level of sweetness of this rose syrup milk by increasing or reducing the amount of sugar used.
Whole milk can be substituted with skim milk. If you wish to make a vegan version of this rose milk, you can substitute the whole milk with non-dairy milks or other plant-based milk such as coconut milk, soy milk, almond milk or even oat milk. Do note that the taste of the milk will be different when made with these non whole milk.
You can also turn this rose milk into rose milk boba by adding some cooked tapioca pearls in brown sugar syrup into a glass and topping it with ice cubes the rose milk.

Nutrition