Easy Homemade Rose Latte
The homemade Rose Latte presents an elegant aroma coupled with an aromatic flavor that can be enjoyed at home. The coffee recipe only needs espresso together with steamed milk alongside sweet rose syrup to create this enjoyable beverage.
Equipment
- Espresso machine (or Moka pot, French press for strong coffee)
- Milk frother (steam wand on espresso machine, handheld frother, or whisk)
- Coffee mug (approximately 8-12 ounce capacity)
- Measuring spoons (for rose syrup and rose water)
- Optional: Milk steaming pitcher (if using an espresso machine)
- Optional: Small spoon (for latte art or dolloping foam)
Ingredients
For the Rose Latte
- 1-2 shots of freshly brewed Espresso approximately 2-4 tablespoons or 30-60 ml
- 1 cup 240 ml of Milk (whole milk, skim milk, oat milk, almond milk, soy milk, or your preferred alternative)
- 1-2 tablespoons of Rose Syrup store-bought or homemade, adjust to your taste
- 1/4 teaspoon 1.25 ml of Rose Water (use with caution, as it can be overpowering) Optional
- 2-3 Edible Rose Petals or a small pinch of Dried Edible Rosebuds. Optional
For Homemade Rose Syrup
- 1 cup 240 ml Water
- 1 cup 200 grams Granulated Sugar
- 1/2 cup approximately 10 grams Dried Edible Rose Petals (culinary grade, unsprayed)
- 1 teaspoon 5 ml Fresh Lemon Juice (optional, helps prevent sugar crystallization)
Instructions
Part 1: Making Homemade Rose Syrup (Optional - Skip to Part 2 if using store-bought syrup)
- Combine Sugar and Water: In a medium saucepan, pour in the water and granulated sugar. Place the saucepan over medium heat and stir continuously until the sugar is completely dissolved and the liquid appears clear. This usually takes about 3-5 minutes. Avoid letting the mixture boil at this stage.
- Infuse with Rose Petals: Once the sugar is dissolved, add the dried edible rose petals to the hot sugar syrup. Stir gently to ensure they are submerged.
- Simmer Gently: Bring the mixture to a very gentle simmer. Reduce the heat to low and let it simmer, uncovered, for 10-15 minutes. You'll notice the syrup starting to thicken slightly and taking on a beautiful rosy hue and fragrance. Stir occasionally.
- Add Lemon Juice (Optional): If you're using lemon juice, stir it into the simmering syrup during the last 2-3 minutes of cooking.
- Steep and Strain: Remove the saucepan from the heat and cover it. Let the rose petals steep in the syrup for another 15-20 minutes to allow the rose flavor to fully infuse. The longer it steeps, the more intense the rose flavor will be.
- Strain the Syrup: Carefully pour the syrup through a fine-mesh sieve lined with cheesecloth (if you have it) into a clean, heatproof jar or bottle. Gently press down on the rose petals with the back of a spoon to extract as much syrup as possible. Discard the strained rose petals.
- Cool and Store: Let the homemade rose syrup cool completely to room temperature before sealing the jar or bottle. Store it in the refrigerator for up to 2 weeks.
Part 2: Assembling Your Rose Latte
- Brew Espresso: Prepare 1-2 shots of freshly brewed espresso using your preferred method. Ensure the espresso is hot for the best flavor. Pour it into your favorite coffee mug (about 8-12 ounce capacity).
- Add Rose Syrup (and Rose Water): Measure 1-2 tablespoons of your prepared rose syrup (homemade or store-bought) and stir it gently into the hot espresso. If you're using rose water for an extra floral boost, add just a few drops (start with 1/4 teaspoon or less) at this stage and stir well. Be cautious with rose water as its flavor can be very potent and can easily overpower the coffee if you use too much.
- Steam and Froth Milk: Choose your preferred method to heat and froth your milk:
- Espresso Machine with Steam Wand: Pour about 1 cup of cold milk into a stainless steel pitcher. Purge the steam wand briefly and then submerge the tip just below the surface of the milk. Steam until the pitcher feels warm to the touch (around 140-150°F or 60-65°C) and the volume has increased by about 20-30% due to the microfoam. Swirl the pitcher gently to incorporate the foam.
- Stovetop: Heat the milk in a saucepan over medium heat until it is steaming and small bubbles begin to form around the edges (around 150°F or 65°C). Remove from heat and whisk vigorously with a handheld whisk or use a handheld milk frother until you achieve your desired level of frothiness.
- Microwave: Pour the milk into a microwave-safe mug and heat it on high for about 1-2 minutes, or until it's hot but not boiling (around 150°F or 65°C). Use a handheld milk frother or vigorously whisk the milk to create some foam.
- Combine Milk and Espresso: Gently pour the steamed milk into the mug containing the rose-infused espresso. If you have created a good amount of microfoam, hold back the foam with a spoon as you pour the milk, then spoon the foam over the top for a classic latte finish.
- Garnish (Optional): For an elegant presentation, carefully place 2-3 edible rose petals on top of the foam or sprinkle a tiny pinch of dried edible rosebuds.
Notes
Tips and Variations:
- Adjust Sweetness: Modify the amount of rose syrup to your personal preference for sweetness and rose flavor intensity.
- Milk Temperature: Aim for a milk temperature of around 150°F (65°C) for optimal flavor and texture. Overheating the milk can make it taste slightly burnt.
- Iced Rose Latte: For a refreshing iced version, brew your espresso and let it cool. Fill a glass with ice, add the rose syrup and cooled espresso, then top with cold milk. Stir well.
- Rose Cardamom Latte: Add a pinch of ground cardamom to your espresso grounds before brewing or directly into your mug with the rose syrup for a warm, spicy note.
- Vegan Option: Use your favorite plant-based milk for a delicious vegan Rose Latte. Oat milk often creates a particularly creamy texture.