Step 1

Place water, sugar and rose petals in a sauce pan, bring it to boil on medium high heat.

Step 2

Now reduce the heat to low and simmer for about 15 minutes or until sugar completely dissolves and mixture thickens. Turn off the heat.

Step 3

Finally add dried hibiscus petals and steep for 3-4 minutes.

Step 4

Remove hibiscus petals and allow the syrup to cool down completely.

Step 5

Strain the syrup and discard rose petals.

Step 6

Store the syrup in sterilised glass container/bottle in fridge.

Step 7

In a saucepan, bring water to a rolling boil over medium heat.

Step 8

Switch the heat off once water starts boiling.

Step 9

Now add teabags and steep for 5 minutes and discard the tea bags.

Step 10

In a second pan, warm milk and foam with a milk frother for 30-40 seconds.

Step 11

Now mix in 1 tbsp rose syrup in each cup and add milk.

Step 12

Enjoy rose milk tea while hot.