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Kind Vegan

Rose Masala Tea

Perfect for evenings, self-care routines, and festive moments, this rose-infused masala chai is dairy-free and easy to make at home.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Drinks
Cuisine: Indian
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 1½ cups water
  • 1 tsp loose black tea leaves or 1 tea bag
  • 1-2 tbsp dried edible rose petals
  • ½ inch fresh ginger crushed
  • 2 green cardamom pods crushed
  • 1-2 cloves
  • 1 small cinnamon stick
  • 1 cup plant-based milk almond, oat, soy, or coconut
  • Jaggery, coconut sugar, or sugar to taste

Method
 

Boil the tea base
  1. Add tea leaves, sugar, and rose petals to a pot with 2 tbsp water and bring to a boil.
Crush the spices
  1. While the tea base boils, mash the spices using a mortar and pestle.
Simmer with spices
  1. Add 1 1⁄2 cups water and the crushed spices to the pot and let it simmer gently.
Add plant milk
  1. Pour in the plant milk and boil for another 1 to 2 minutes.
Sweeten
  1. Adjust sweetness with sugar or sweetener of choice and simmer for another 30 seconds.
Strain and serve
  1. Strain into cups and enjoy warm.

Notes

  • Use organic, culinary-grade rose petals only
  • Add fennel seeds for enhanced digestive benefits
  • Skip milk for a rose masala herbal tea
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