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Rose Pink Chai Latte

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4 from 63 reviews

This Rose Pink Chai Latte is a romantic, refined twist on traditional Kashmiri Noon Tea, featuring a soft rosy hue, creamy texture, gentle spices, and a delicate floral finish. Perfect for cozy mornings, quiet evenings, or sophisticated gatherings, it combines authentic techniques with a subtle rosewater infusion for a smooth, café-style experience. Served warm with optional garnishes like crushed pistachios or edible rose petals, it is a delightful beverage ideal for February or Valentine-inspired moments.

Ingredients

Scale

Tea Base

  • 4 cups water
  • 2 tbsp Kashmiri or Himalayan green tea leaves
  • ½ tsp baking soda
  • 1–2 star anise
  • 2 crushed cardamom pods
  • 1 cinnamon stick
  • ¼ tsp salt

Creamy Finish

  • 2 cups whole milk (or oat milk for vegan version)
  • ½–1 tsp rose water (light, never overpowering)
  • Sugar or honey, to taste

Garnish (Optional)

  • Crushed pistachios
  • Edible rose petals
  • Saffron strands

Instructions

  1. Create the Pink Tea Base: Bring 4 cups of water to a rolling boil. Add 2 tablespoons of Kashmiri or Himalayan green tea leaves and boil for 5 minutes. Stir in ½ teaspoon baking soda; the liquid will turn a deep burgundy color. Boil for an additional 2 minutes. Add 1–2 star anise, 2 crushed cardamom pods, and 1 cinnamon stick. Reduce heat and simmer the mixture gently for 20 to 30 minutes, allowing it to reduce slightly and deepen in color.
  2. Add Milk & Flavor: Stir in ¼ teaspoon salt and 2 cups whole milk (or oat milk for a vegan version). Bring the mixture to a gentle boil while whisking lightly; this causes the tea to turn a beautiful pink shade. Remove from heat, then add ½ to 1 teaspoon rose water to preserve its delicate floral aroma.
  3. Sweeten + Serve: Sweeten the chai to taste using sugar or honey. Strain the tea into warm cups. Garnish with optional crushed pistachios, edible rose petals, or saffron strands. Serve immediately for the best flavor and aroma.

Notes

  • Use a subtle amount of rose water—start with ¼ to ½ teaspoon to avoid overpowering the flavor.
  • Oat milk is recommended for the creamiest vegan version.
  • Longer simmering deepens the pink color and enriches the flavor profile.
  • Avoid boiling the tea after adding rose water to protect its delicate aroma.

Find it online: https://yumfoodusa.com/rose-pink-chai-latte/