Gulab Masala Chai - Indian Milk Tea with Rose
This post may contain affiliate links. Read our disclosure policy
Never in my wildest dreams did I think I’d be incorporating so much rose into my recipes!
When I think of roses, I definitely think about happiness. Making a Rose Masala Chai is definitely a special occasion! This rose milk tea recipe has all of the goodness of a classic Indian chai, plus rose goodness for extra antioxidant benefits - and of course, a delicious flavour! To put your heart in a cup, be sure to try Rose Masala Chai today as part of your Live to Cook one-month challenge! Sign up to my newsletter to get started on your cooking journey for free, and you’ll get all of my new recipes delivered right to your inbox!
Be sure to watch the video at the botom of this post to follow along with all of the steps to set you up for success! If you’re not already, I’d appreciate it if you subscribe to my YouTube channel. Don’t forget to hit the bell button to be notified when all of my video recipes go live! Let’s get brewing!
What is Gulab Chai?
Gulab Chai translates to “Rose Tea.” Chai is an Indian milk tea that is made with black tea leaves and whole spices. This Rose Tea will have rose petals and will be sweetened with rose syrup. We will also add some whole spices, a “masala chai” blend, inspired from a classic Indian masala chai.
Can I Have Rose Chai Before Bed?
While there is a bit of caffeine in black tea leaves, the amount is not too much. Rose petals in particular have properties that assist with relaxation and sleep, so this is an excellent drink to have before bed!
DO I HAVE TO MAKE THE ROSE SYRUP?
Well, technically you don’t. I’m adding the rose syrup at the end when serving for sweetness. If you don’t want any sugar added to your chai, you can omit the rose syrup. However, you could also use some rose essence, which is much more concentrated than rose water. This can be added directly into your chai for extra rose flavour, but you won’t have any sugar added.
WHAT DOES Rose Chai TASTE LIKE?
It’s really delicious! You get the heat from the spices and the ginger, but you also get the sweet aromatic flavour infused into the tea. Without adding your rose syrup, you still get a wonderful flavour of the dried rose petals that were brewed with the water, but the prominence of the rose is less intense.
What are the Benefits of Rose Chai?
Rose Chai is excellent for your health! Let’s begin by listing the benefits of chai:
The risk of heart disease can be reduced thanks to polyphenols
Heart health improved with flavonoids
Can help reducing LDL cholesterol
Assists with digestion
Assists with reducing blood pressure
Check out this article by Healthline to learn more about the health benefits of chai.
Rose petals themselves are loaded with antioxidants, containing anti-inflammatory properties. The antioxidants in rose petals can help the overall quality of your eye health, skin health, and hair health. Furthermore, antioxidants can reduce the risk of heart disease. Moreover, rose petals are loaded with vitamins, particularly, vitamins C and A.
What Tips For A Warm cup of Gulab CHai
The longer you boil the tea masala and ginger, the more intense the flavour would get in the tea. Make sure to smash it to release all the juices from the ginger into the tea.
You require a good quality fine mesh sieve to ensure any bits of the brewed tea leaves are filtered from your serving.
The milk only needs to come up to a simmer and not a boil. Keep stirring to ensure it doesn’t burn and keep a close eye to ensure it does not boil over.
The amount of rose syrup while serving can be adjusted based on sweet preferences and how intense you’d like to enjoy the sweet rosy flavour.
Double walled cups or a teapot can be helpful to keep the tea hot for a long time - especially if you drink slow.
Tools Needed to Make
Ingredients for Indian Milk Tea with Rose
For all ingredients and their quantities and to save the recipe for later, scroll to the bottom of this post or press the “Jump to Recipe” button for the FULL PRINTABLE RECIPE CARD. You can also scale the recipe based on how many cups of chai you want to make so that you have the right amount of syrup and chai masala for your most delicious rose chai!
For the Rose Syrup
Edible rose petals: Mine are dry, but you can use fresh rose petals if you can find them.
Cane sugar: Any sweetener of your choice - liquid or powdered - will work for your rose syrup. Cane sugar has just been my favourite lately! Other sweetener choices could be honey, maple syrup, sugar or jaggery.
For the Rose Chai
Water: You need some water for boiling the tea and spices.
Milk: I always like to add full fat dairy milk for creaminess to the tea, but you can definitely make this vegan with whatever milk you have on hand. As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, if you have a suitable substitute, then go ahead and use it! Great plant-based milk for creaminess are soy milk and coconut milk. However, you could also go ahead and use oat milk, cashew milk , or almond milk (if you make your own almond milk, that can be best!)
Black tea leaves: Black tea bags can also work, but tea leaves will give a more intense chai.
Ginger: Some ginger root will be mashed and added to the chai for
Whole spices: These spices make up our “chai masala.” We will be using a cinnamon stick, green cardamom pods, black peppercorns and cloves.
Edible rose petals: To boil in the water with the tea.
Rose water: Add this after the milk for even more rose flavour.
Rose syrup: From above.
How To Make Rose Chai
For the chai masala
Take the whole spices and place in a spice grinder or mortar and pestle and grind until broken down into a coarse mixture. You do not have grind it completely until it turns into a powder.
Alternatively, you can bundle the spices in a bunch in a kitchen towel and use a heavy pan or rolling pin to create the ground masala.
For the rose syrup
Add the rose petals and water to a saucepan and bring the water to a gentle simmer over low to medium-low heat. Simmer for 15-25 minutes or until the rose petals release most of the colour into the water. The petals should turn almost greyish-pink in colour.
Strain the water into a bowl using a sieve and press upon the petals with a spatula to release any remaining colour/water. Return the water to the saucepan and add the sweetener. Mix well and bring the water back up to a gentle simmer. Simmer for 15-20 minutes or until the rose syrup thickens slightly.
Once cooled slightly, transfer to a jar and store for use later.
For the rose masala chai
In a large saucepan, add water, tea leaves and rose petals. Bring the water to a simmer.
Add all of the chai masala, ginger and simmer for 30 seconds to 3 minutes. The longer you simmer, the more intense the flavour. Then add in the milk and mix well.
Add rose water and bring the milk up to a gentle simmer.
Once the milk starts to simmer, immediately take the saucepan off the heat and transfer through a sieve to a teapot.
Add rose syrup from earlier to the serving tea cups, as much as you prefer and then pour in the tea. Serve hot and garnish with more rose petals if desired.
Enjoy!
Can I Make Rose Chai Iced?
Yes, you can! Here are some modifications to the recipe for making Iced Rose Chai.
Don’t add the milk while brewing the tea.
Let the tea sit for a little while before serving.
Place ice cubes in your glass, then pour in the Rose Chai, the rose syrup, and milk. Mix well and enjoy!
What to Eat with Rose Chai?
Technically you can have whatever you want with chai! However, if you’re looking for some tea time snacks to have with your chai, you could do
Other Chai Variations
Other Yummy Hot Drinks!
Watch How to Make Rose Masala Chai here:
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!