Iced Rose Matcha Latte
Nataliia Petrova
1
American
Beverage
Valentine’s Day is right around the corner, and it’s time for everything pink, floral, and soft to make an appearance. Roses, an eternal symbol of affection, are not only a gift that’s always appreciated, but also a flavor that pairs beautifully with a wide range of ingredients. This Valentine’s Day, let’s explore roses in a unique way. Rose has a naturally sweet taste and a light floral aroma, and in this matcha latte, it comes together with earthy, vegetal matcha to create a drink that feels sweet, beautiful, and unique. Let’s begin!
Ingredients
1 tsp high-quality ceremonial matcha
2 oz (60 ml) hot water (about 75–80°C / not boiling)
1 cup (240 ml) milk of choice
15–20 ml rose syrup (good quality)
Ice cubes
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A tiny pinch of vanilla powder or 1/2 tsp vanilla extract
Dried rose petals for topping
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1/2 tsp food-grade rose water
1–2 tsp simple syrup, honey, or sugar (adjust to taste)
Rose water is quite concentrated, which means a little goes a long way. Start small and adjust as needed for the best result. Add 1–2 drops of beet juice for a pink color without affecting flavor.
Directions
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Sift the matcha powder into a bowl or cup to remove clumps. Add hot water and whisk briskly in a W or M motion with a bamboo whisk until fully smooth and lightly frothy. Set aside.
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Add rose syrup directly to the glass. The dense texture of rose syrup ensures it layers beautifully at the bottom.
Optional tip: Add 1 tablespoon of cold milk and gently stir just the bottom. This softens the syrup so it doesn’t stick to the base.
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Fill the glass with ice all the way.
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Stir 1/2 tsp vanilla or a pinch of vanilla (if using) into the milk. Slowly pour cold milk over the ice until the glass is about 3/4 full. Usually, at this point, you will see beautiful layers of pink at the bottom, white in the middle, and do not stir.
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Hold a spoon just above the milk surface and slowly pour the matcha over the back of the spoon.
Add a few dried rose petals for garnish and serve cold!
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Go light on rose: The rose layer should have a soft scent and taste, not overpowering or perfume-like. Checking the strength of the rose syrup before pouring the rose layer helps ensure the flavors of matcha and rose work beautifully together.
Choice of milk: This matcha rose latte is best enjoyed with oat milk or almond milk. Both bring a subtle nuttiness that complements the flavor notes of this recipe.
