My special rose masala chai is the perfect cozy drink. It’s bold, spicy, and has a sweet, floral twist thanks to rose petals. Perfect for Valentine’s Day or any time you want to sip on something special.
I recently discovered my new favorite chai company and I can’t wait to share it with you! I got this masala chai bundle from Kolkata Chai Co. to serve my guests after Thanksgiving dinner and everyone was raving about it.
Once I saw how pretty their rose masala chai mix was, I had to try it. I’ve used it to create a hot drink recipe that’s just amazing. It’s a strong, authentic, homemade chai with the lightly sweet, floral flavor of rose.
Much like my Shirley Temple float or my pumpkin spice chai latte, my rose masala chai recipe adds a little twist to a classic. I think it’s perfect for Valentine’s Day — or any day you want a sweet, spiced treat. As always, share a cup with someone you love!
What is Rose Masala Chai?
Rose chai is a spiced tea blend. It’s a mix of traditional masala chai with the light, fragrant flavor of dried rose petals.
Along with loose-leaf black tea, a rose masala chai mix includes spices like:
- Cardamom – warm with a hint of citrus
- Cinnamon – cozy, spicy flavor
- Cloves – rich, earthy taste
- Ginger – spicy and fresh
- Anise – light licorice flavor
- Rose Petals – light and floral
Rose Masala Chai Recipe Ingredients
- Rose Masala Chai Mix: The base for my homemade rose chai. You can also substitute with regular masala chai plus dried rose petals.
- Whole Milk: I’m using whole milk, but you can use any kind of milk you prefer. Creamy plant-based milks like oat milk and cashew milk also work well.
- Rose Water: To really enhance the rose flavor of the chai. I prefer using Cortas brand in my rose masala chai recipe.
- Sugar: Helps balance the spices. Granulated white sugar works best, but you can substitute with honey or coconut sugar for a different flavor profile.
Expert Tip: I always keep a bottle of rose water in my pantry for drinks and dessert recipes! Rose syrup goes so well with rose lattes, summer cocktails, and fruity desserts.
How to Make The Perfect Homemade Rose Chai
Scroll down to see my simple step-by-step recipe video.
- Make the Rose Syrup: In a small saucepan, combine rose water, sugar, and a bit of water. Heat over medium, stirring until the sugar fully dissolves. Let it cool, then pour it into a glass jar.
- Boil the tea: In a medium saucepan, add cold water and the rose masala chai mix. Bring it to a rolling boil so the tea and spices release their full flavor.
- Add the Milk: Pour in the milk and stir to combine. Heat gently until the milk starts to foam, but keep an eye on it so it doesn’t boil over. Remove from heat.
- Add the Rose Syrup: Stir in the rose syrup until it’s fully dissolved. Return the pan to the heat just until the milk bubbles again, then remove.
- Serve: Pour the hot chai into mugs and enjoy with your favorite sweet treat.
Expert Tip: Chai is best enjoyed with friends, so invite someone over! Make a spread with your favorite cookies/biscuits and snacks and you’ll have the perfect tea time.
Most Common Issues with Homemade Chai
- Boiling Over: You have to boil milk to make homemade chai, and it’s easy for milk to go from nothing to a violent boil very quickly. Just keep a close eye on the pot and remove it from the heat if the liquid rises too high.
- Pot Too Small: Because the milk needs space to expand, make sure you use a medium saucepan or larger for this rose masala chai recipe.
- Sugar Not Dissolved: One of the signature flavor notes of homemade chai is the extra sweet, caramelized sugar flavor. This is achieved by re-heating the tea after adding the sugar to make sure it’s fully dissolved. Don’t forget this step!
- Color Too Dark: Because the black tea leaves are so strong, it takes a lot of milk to offset the color. Your rose masala chai should be a warm, caramel color.
- Leaves in Your Cup: Be sure to strain out any solid tea and spices before pouring the drinks into your mugs. Use a small sieve.
Expert Tip: Don’t walk away from the stove. The second you turn around, chai is known to boil over!
Rose Masala Chai
Equipment
- small saucepan
- Medium saucepan
- small sieve or strainer
Ingredients
For the Rose Syrup Simple Syrup
- 1-3 tsp rose water to taste
- ½ cup granulated sugar
- ½ cup water
For the Tea
- 2 cups cold water
- 2 Tbsp Rose Masala Chai mix (I used Kolkata Chai Co.)
- 2 cups whole milk (or your preferred milk)
- 2 Tbsp Rose simple syrup per this recipe
Instructions
Make the rose simple syrup
- In a small saucepan, combine the water, sugar and rose water. Cook on medium heat, stirring until the sugar has dissolved. When the water comes to a simmer, remove from heat and set aside to cool.
Make the rose masala chai
- In a medium saucepan, add the cold water and Kolkata Chai Co. Rose Masala Chai Mix. Stir slightly and bring to a boil on medium heat.
- When the water is at a rolling boil, add all the milk and stir. Bring the milk to a boil, watching carefully so that it doesn't boil over. As you watch, stir to aerate the tea until it is foamy, about 5 minutes.
- When the milk is bubbling and the foam almost reaches the top of the pan, remove from heat.
- Add the rose simple syrup and stir. Return the pot to heat on low stirring to aerate. Cook an additional 1-2 minutes.
- Remove from heat and strain tea into two large mugs. Serve with biscuits or other sweet treats.
Video
Notes
Before You Go…
Don’t forget to leave a comment below if you’ve tried my Rose Chai recipe.
If you’re looking for some delicious recipes to go with your tea, try these:
- Raspberry Swirl Cheesecake – Creamy cheesecake with sweet-tart raspberry swirls throughout.
- Brown Butter Chocolate Chip Cookies – Chewy cookies with rich, nutty brown butter flavor.
- Raspberry Charlotte Cake – Light sponge cake with raspberry mousse and fresh berries.
