Infused with rose water and colored with hibiscus tea, I’ll show you how to make an iced rose latte and an iced matcha rose latte.
Rose Latte
A rose latte is an infusion of rose water, rose petals, and hibiscus leaves.
The light rose flavor comes from the rose water and infusing the rose petals; the pink color comes from the red hibiscus flower petals.
To make this drink, instead of going through assembling the different ingredients and steps, I found a rose hibiscus concentrate that’s made for cocktails that did the trick.
To get the vibrant pink color, normally you’ll need to add food coloring, but I opted out of that since I’m using a concentrate and didn’t want to add anything more. (In reality: I was too lazy to figure out the food coloring.)
The sprinkling of rose petals adds such a pretty touch and really elevates the drink. The rose petals are more for visual appeal than flavor.
In NYC, the most Instagrammable rose latte can be found at Blank Slate Tea. It’s one of their most popular drinks and if you saw it, you would know why.
Matcha Rose Latte
Making a matcha rose latte is as simple as adding a layer of matcha to the rose latte.
I love the color contrast between the pink and the bright green, and it’s all made prettier with dried rose petals.
No need for special matcha equipment to make this drink. All you need is a wide-mouth bottle or a cocktail shaker.
Using the rose latte as a base, I added the matcha layer and topped with rose petals.
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What I Used to Make This Iced Rose Latte and Matcha Rose Latte
- Rose hibiscus concentrate
An easy shortcut to making this drink instead of having to brew rose water and hibiscus. - Edible rose petals
Takes the drink to another level with the petals. - Ice cubes (large and small)
- Milk
- Cocktail shaker or Wide mouth water bottle
This is a must for making iced matcha the easy way. - Matcha
No need if you’re making just a rose latte. There are two options with the matcha. You can get a lower priced one and a higher priced one. I get the higher priced one but if you’re new to buying matcha, get the one that’s less expensive.
Best Dried Roses for a Rose Latte
I bought two different edible dried roses — a package of rose petals and another with rose buds from two different sellers. Both were food grade and edible.
The color was so much more vibrant and had a nice bright pink with the rose buds. On the other hand, the rose petals were mostly brown instead of pink and didn’t look as pretty.
The rose buds come intact, so I cut the base of each bud and pulled off the petals and sprinkled that on the drinks. The core of the bud is brown so I threw that part out.
Using the rose buds are a little more work than getting just the rose petals but it looked so much better.
How to Make an Iced Rose Latte
Let’s go step by step. I’m starting with the rose latte since that’s the base of a matcha rose latte.
In a cocktail shaker or wide mouth water bottle with a tight lid, pour in the milk.
Just a note here that the whiter the milk, the bright pink your rose latte will be. Whole or skim milk works best.
Next goes in the rose hibiscus concentrate.
Rose Hibiscus Concentrate
I found that using just 1-2 tablespoons of the concentrate didn’t make the milk pink enough. (It turned the milk into a lavender color.) At least 3 tablespoons of the concentrate is needed to get a pinkish hue.
Use 4 tablespoons if you want more of a pink color.
The concentrate comes in a small bottle with a dropper so using 3 tablespoons will quickly use up the bottle — you’ll maybe get 3 drinks out of it.
If you don’t care about the color, the rose flavor will still come out by only using 2 tablespoons.
Shake, shake, shake. Shake that bottle.
RELATED: Matcha Butterfly Pea Flower Lemonade
Into a cup with ice, pour out the rose latte.
Top the latte with dried rose petals. I like to sprinkle a bit to just one side so it’s easier to drink without getting a lot of rose petals in the way.
Iced Rose Latte
INGREDIENTS
- 1 cup milk
- 3 tablespoons rose hibiscus concentrate
- 1 teaspoon edible dried rose petals
- Ice
INSTRUCTIONS
- In a cocktail shaker or a wide mouth water bottle with a tight lid, shake to combine milk and rose hibiscus concentrate.
- Pour rose latte into a cup of ice and top with dried rose petals.
How to Make an Iced Matcha Rose Latte
Making an iced matcha rose latte is basically taking the rose latte and adding a layer of matcha.
I’ll show you the easiest and simplest way I know how.
Combine milk and the rose hibiscus concentrate and shake in a cocktail shaker. Pour the rose latte into a cup of ice.
For the matcha part, rinse out the rose latte from the cocktail shaker and pour in water and matcha. Shake, shake shake — give it about 10 shakes.
Pour the matcha into the rose latte.
Top matcha latte with dried rose petals.
Iced Matcha Rose Latte
INGREDIENTS
- 1/2 cup milk
- 1/2 cup cold water
- 3 tablespoons [rose hibiscus concentrate]
- 1 teaspoon [matcha]
- 1 teaspoon [edible dried rose petals]
- Ice
INSTRUCTIONS
- In a cocktail shaker or a wide mouth water bottle with a tight lid, shake to combine milk and rose hibiscus concentrate.
- Pour rose latte into a cup of ice.
- Rinse out cocktail shaker or bottle and make the matcha. Pour in water and matcha powder and give it 10 shakes.
- Pour matcha into the cup of rose latte.
- Add more ice if needed and top drink with edible dried rose petals.
Hello! Thank you for sharing this delicious recipe. What is your tip to get the different layers of pink and green in the matcha rose latte? After I poured the matcha and water, it just blended and turned green. I look forward to your tips and suggestions!
Hi Twinks, make sure the rose layer is sweetened and the matcha isn’t. And pour the matcha directly onto the ice cubes instead of into the rose/pink layer.
This is so beautiful! What a great idea 🙂
Your drink looks so beautiful! I purchased the concentrate and added 1 tablespoon and tasted the drink and it had a tart flavor and no rose tea flavor at all. Do you think when it a bad bottle?
Hi Amy, make sure the concentrate you have it the rose and hibiscus and not just the hibiscus. Mine definitely had a rose flavor.
Photos are beautiful! I tried this with almond milk and the rose & hibiscus concentrate you recommended. It tasted good. However, the color wasn’t pink but a coffee brown. To get the color pink, I would just stick to using powdered beets.
Hi Alissa, the whiter the milk, the more pink the rose latte will be. I used whole milk which is a lot whiter than the almond milk. Thanks for your comment. I’ll make a note of it in the blog post.
You can always make your own almond milk. It’s actually white vs the brownish color that comes from store packaged nut milks! ( there is a huge difference in what almond milk taste made at home vs store…. you will never want to buy store milk again!)
No! Please don’t add heavy cream. The acid in the hibiscus will make it separate and look lumpy.
Hi Elspth, thanks for answering!
Would this work with heavy whipping cream? More keto friendly? Thanks
Hi Elizabeth, please see Elsbeth’s reply! (The answer is no.)
The matcha rose latte looks gorgeous!
If you dont have the rose hibiscus concentrate. Can one make it?
Hi Bonnie, I’m sure with some trial and error there is a way to make the concentrate at home with rose water, roses, and hibiscus.
This looks really neat to try. Thanks.
This sounds like such a great idea! Never again am I buying this outside. And I love the photos!
Hi Cindy, haha, the easiest way to drink this is to purchase it outside!
Wow, this would be interesting to try, especially the matcha version. I’ve made a rose hibiscus latte at home but I found that it’s too tart and doesn’t go well with milk. How about this concentrate, is it too tart?
Hi Daniela, nope, I didn’t find this concentrate too tart since there is more rose flavor than hibiscus.