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.
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 (any kind)
- Cocktail shaker or Wide mouth water bottle
This is a must for making iced matcha the easy way.
No need if you’re making just a rose latte.
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.
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.
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.
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.
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.