Bring the water to a gentle boil in a small saucepan over medium heat. Once boiling, remove from the heat and add the chamomile flowers and dried rose petals, allowing them to steep for 5–7 minutes until delicately infused.
As the tea rests, warm the milk in a separate saucepan over low to medium heat, stirring occasionally to keep it smooth and prevent scorching. Once warmed through, stir in the vanilla extract and honey until fully dissolved and lightly fragrant.
Strain the infused tea into a cup, discarding the softened flowers and petals. Slowly pour in the warm milk, letting it blend seamlessly with the floral infusion. Stir gently to combine.
Finish with a light dusting of ground cinnamon, and serve immediately while warm, soothing, and beautifully aromatic.
A few details make all the difference
01
Infuse the Tea Gently
Why it matters: A gentle steep preserves the delicate floral notes of chamomile and rose without making the tea bitter.
02
Warm the Milk Slowly
Why it matters: Gentle heating prevents scorching and allows the honey and vanilla to blend smoothly.
03
Pour the Milk Gradually
Why it matters: Slowly combining the milk and tea creates a silky, beautifully blended drink without disturbing the delicate infusion.
Why this recipe works
There is a certain stillness to this latte; a sense of pause. The chamomile settles the senses, while rose petals lend a graceful sweetness that feels both refined and restorative. It is a drink made for unhurried moments—late afternoons bathed in soft light, or evenings spent in quiet reflection.
Cook’s notes
The milk
Take care not to bring the milk to a boil, as this may affect both its texture and flavour.
Make it richer
For a richer, more indulgent finish, opt for whole milk, or choose oat or almond milk for a softer, plant-based alternative.
Adjust the sweetness
Sweetness can be adjusted to taste—honey offers a gentle warmth, while maple syrup lends a deeper, more rounded note.
The rose water
A few drops of rose water may be stirred into the milk to heighten the floral character.
Straining
Strain the infusion through a fine mesh sieve to ensure a perfectly smooth, petal-free cup.
Bring the water to a gentle boil in a small saucepan over medium heat. Once boiling, remove from the heat and add the chamomile flowers and dried rose petals, allowing them to steep for 5–7 minutes until delicately infused.
As the tea rests, warm the milk in a separate saucepan over low to medium heat, stirring occasionally to keep it smooth and prevent scorching. Once warmed through, stir in the vanilla extract and honey until fully dissolved and lightly fragrant.
Strain the infused tea into a cup, discarding the softened flowers and petals. Slowly pour in the warm milk, letting it blend seamlessly with the floral infusion. Stir gently to combine.
Finish with a light dusting of ground cinnamon, and serve immediately while warm, soothing, and beautifully aromatic.
Cook’s notes
The milk: Take care not to bring the milk to a boil, as this may affect both its texture and flavour.
Make it richer: For a richer, more indulgent finish, opt for whole milk, or choose oat or almond milk for a softer, plant-based alternative.
Adjust the sweetness: Sweetness can be adjusted to taste—honey offers a gentle warmth, while maple syrup lends a deeper, more rounded note.
The rose water: A few drops of rose water may be stirred into the milk to heighten the floral character.
Straining: Strain the infusion through a fine mesh sieve to ensure a perfectly smooth, petal-free cup.
Cooking mode
Chamomile & Rose Petal Tea Latte
Bring the water to a gentle boil in a small saucepan over medium heat. Once boiling, remove from the heat and add the chamomile flowers and dried rose petals, allowing them to steep for 5–7 minutes until delicately infused.
As the tea rests, warm the milk in a separate saucepan over low to medium heat, stirring occasionally to keep it smooth and prevent scorching. Once warmed through, stir in the vanilla extract and honey until fully dissolved and lightly fragrant.
Strain the infused tea into a cup, discarding the softened flowers and petals. Slowly pour in the warm milk, letting it blend seamlessly with the floral infusion. Stir gently to combine.
Finish with a light dusting of ground cinnamon, and serve immediately while warm, soothing, and beautifully aromatic.
A letter from table number seven
Something delicious for the weekend.
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