Recipe for Salted Rose Caramel Earl Grey latte
Hot and cold option for the beautiful of salted rose caramel tea latte. Earl Grey is brewed with rose petal for a lingering fragrance, top with caramel and milk foam.
Prep Time 25 minutes
Total Time 25 minutes
The Rose – or rose caramel
- ½ cup sugar
- 4 Tbsp water
- 4 Tbsp dried edible rose
The Beauty – or milk foam
- 4 Tbsp heavy cream
- 1 tsp sugar
- 1/4 tsp sea salt
- 1 tsp milk powder baby milk powder is fine too - optional
- 3 tsp whole milk
The Beast – or tea
- 2 Tbsp Earl Grey loose leaf tea
- 1 Tbsp dried edible rose
- 1 cup boiled water
The crowd – just everything else
- ½ cup whole milk
- 1 cup ice cold option
Brew the tea
Prepare a mug/jar with lid or tea pot for brewing the tea.
Add 2 tablespoons of Earl Grey loose tea and a full spoon of rose buds/petal (about ten small buds or so). Use the back of your spoon to crush the rose buds a little.
Pour 1 cup of boiling hot water into mug/tea pot, close and let it brew in 10 minutes (hot served) to 20 minutes (cold served).
Whip some foam
Whip 4 tablespoons of heavy cream and 1 teaspoon sugar until peak.
Add 1/4 teaspoon sea salt, 1 teaspoon milk powder - if any, and 3 tsp whole milk (gradually) while beating to soften the foam.
Chill in fridge until serving.
Caramel the Rose syrup
While waiting for the tea, let make some rose caramel. Start by adding 4 Tbsp rose buds, ½ cup of sugar and 4 tablespoons of water to a small sauce pan.
Stir over low heat until all sugar is dissolved and caramelized (about 3-5 minutes).
Remove from heat, strain and crush through a sieve to obtain the rose caramel syrup.
Charm up some latte (Hot served method)
Warm or steam ½ cup whole milk with 3 teaspoon rose syrup. Stir to mix and froth a little.
Get the brewed tea and stir in 1 teaspoon of the rose caramel syrup.
Pour tea into serving cup and then add the warm milk in. Finally add the salted milk foam.
Sprinkle on some crushed rose petals or powder for decoration. Serve warm immediately.
Engage the milk tea (Cold served method)
Froth the milk with a whisk or mixer head.
Add the tea into a shaker, stir in 4 teaspoon rose syrup and swirl a couple times to mix.
Then add about 5 ice cubes into shaker, cover and shake rigorously. This will make the tea quickly cool down.
Put the remaining ice cubes into serving glasses.
Pour tea, froth milk and finally milk foam in.
Decorate with rose petal and serve cold.