Spiced Rose Tea Recipe – Cardamom, Ginger & Vanilla Blend

Last Updated on 4 months by Neha Deshmukh

Spiced Rose Tea Recipe – Cardamom, Ginger & Vanilla Blend

Introduction

There’s just something magical about a warm, fragrant cup of tea, isn’t there? Especially when it’s infused with the delicate aroma of roses and a comforting blend of warming spices. I first stumbled upon this recipe while trying to recreate the flavors of my grandmother’s chai, but with a floral twist. This Spiced Rose Tea isn’t your average cuppa; it’s a little bit of sunshine in a glass, perfect for a cozy afternoon or a special occasion. It’s surprisingly easy to make, and the concentrate keeps beautifully, so you can enjoy a touch of floral spice whenever the mood strikes!

Why You’ll Love This Recipe

This Spiced Rose Tea is more than just a drink; it’s an experience. It’s wonderfully aromatic, subtly sweet, and incredibly refreshing. Plus, it’s a fantastic way to impress guests with something a little different. You’ll love how easily it comes together, and how versatile it is – perfect on its own, or as a base for lattes and desserts.

Ingredients

Here’s what you’ll need to create this aromatic delight:

• 6 green cardamom pods
• 1 inch ginger, sliced
• 10 peppercorns
• 2 dried edible roses
• 2 cloves
• 1 cinnamon stick
• 1 star anise
• 4 black tea bags
• 1 cup water (240ml)
• 1 cup sugar (200g)
• 0.5 teaspoon vanilla extract (2.5ml)

Ingredient Notes

Let’s talk ingredients! Getting the right quality makes all the difference.

Cardamom Pods: Quality & Freshness
Look for plump, bright green cardamom pods. You want them to be fragrant even before you crush them. If they feel light and empty, they’ve lost their flavour.

Ginger: Regional Variations & Benefits
I prefer using a slightly younger ginger root for this recipe – it has a lovely, bright zing. But feel free to experiment! Different regions in India have different ginger varieties, each with its own unique flavour profile. Ginger is also fantastic for digestion, a little bonus!

Dried Edible Roses: Sourcing & Flavor Profile
This is key! Make sure you’re using edible roses, sourced from a reputable supplier. The flavour can vary depending on the rose variety, but generally, they add a delicate floral sweetness. You can often find them online or in specialty spice shops.

Black Tea Bags: Choosing the Right Blend
I like to use a robust black tea like Assam or English Breakfast. These hold up well to the spices. Avoid anything too delicate, like Earl Grey, as the flavours might get lost.

Spices: The Art of the Garam Masala Influence
The combination of cardamom, cloves, cinnamon, and star anise is reminiscent of a simplified garam masala, lending a warm, comforting base to the rose and ginger. Don’t be afraid to adjust the spices to your liking!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, take your cardamom pods, ginger slices, peppercorns, dried roses, cloves, cinnamon stick, and star anise. Place them in a mortar and pestle and give them a good crush. You want to release those beautiful aromas!
2. Now, transfer the crushed spices to a small saucepan. Dry roast them over medium heat for about a minute. This really wakes up the flavours. Keep a close eye – you don’t want them to burn!
3. Pour in the water (1 cup/240ml) and bring to a simmer. Let it bubble gently for about 5 minutes, allowing the spices to infuse the water.
4. Remove the saucepan from the heat. Add the tea bags, sugar (1 cup/200g), and vanilla extract. Stir until everything is completely dissolved.
5. Let the tea cool completely. This is important! It allows the flavours to fully develop and the tea to steep properly.
6. Once cooled, strain the tea through a fine-mesh sieve or cheesecloth into a clean bottle or jar.

Expert Tips

• Don’t skip the dry roasting step! It makes a huge difference in the flavour.
• For a stronger spice flavour, let the tea simmer for a longer period, up to 10 minutes.
• A good quality vanilla extract really elevates the flavour.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation
Simply substitute the sugar with a vegan-friendly alternative like agave nectar or maple syrup.

Sugar Substitutions
I’ve used regular granulated sugar here, but you can easily swap it for brown sugar for a richer, molasses-like flavour, or a sugar substitute like stevia or erythritol if you prefer.

Spice Level Adjustment
If you like a bit more heat, add a pinch of cayenne pepper or a few extra peppercorns. My friend, Priya, loves adding a tiny piece of chili for a real kick!

Festival Adaptations (Holi, Diwali)
During Holi, I sometimes add a pinch of saffron for a vibrant colour and flavour. For Diwali, a sprinkle of nutmeg adds a festive warmth.

Serving Suggestions

• Classic Tea: Use 1 oz (30ml) of the concentrate per serving, topped with hot water.
• Iced Tea: Mix with cold water and ice for a refreshing summer drink.
• Tea Latte: Froth some milk (dairy or non-dairy) and combine with the tea concentrate.
• Dessert Base: Use the concentrate to flavour cakes, puddings, or even ice cream!

Storage Instructions

Store the Spiced Rose Tea concentrate in an airtight bottle in the refrigerator. It will keep for up to 2 weeks. You can also freeze it in ice cube trays for longer storage – perfect for adding a quick flavour boost to your drinks!

FAQs

What is the shelf life of homemade spiced rose tea concentrate?
It will last for up to 2 weeks in the refrigerator in an airtight container.

Can I use fresh roses instead of dried edible roses?
While tempting, fresh roses aren’t recommended. They often haven’t been grown for consumption and may contain pesticides. Stick to dried edible roses for safety.

What type of tea bags work best in this recipe?
A robust black tea like Assam or English Breakfast is ideal.

How can I adjust the sweetness of the tea?
Simply add more or less sugar to the recipe, or use a sugar substitute.

Can this tea be served hot or cold?
Absolutely! It’s delicious both ways.

Is it possible to make a larger batch of this spiced rose tea?
Yes, you can easily double or triple the recipe. Just make sure you have a large enough saucepan and storage container!