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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.
Course Drinks
Prep Time 25 minutes
Total Time 25 minutes
Servings 2
Author Victoria


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.