A chai recipe with a twist. This rose, saffron almond tea recipe can be served hot or cold, making it perfect for any time of the year! Made with real rose petals, almonds and saffron this tea recipe couldn’t be easier.
To celebrate the launch of our first ever glassware item; the double walled drinking glass we are so excited to share with our first-ever recipe! This recipe can be served in any glass or teacup, but our unique drinking glass makes it easy to switch between cold and hot drinks.
For low carb, keto or sugar free
This recipe can be easily substituted for low carb or keto lifestyle. Simply replace the sugar with Stevia or your choice of sweetener. You can also skip the sugar altogether if that’s what you prefer.
For dairy-free or lactose intolerant
One thing to be aware of is almond milk can curdle when added to hot beverages. We recommend heating the milk to bring it to a similar temperature of the tea or mixing a little tea and almond milk in a separate glass before adding the almond milk to the main tea mixture.
This recipe is vegetarian and vegan friendly! Simply replace the whole milk with our recommended almond milk.
It’s really important for this chai to use good quality rose petals. Please do not use fresh roses from the market, or from your garden unless it’s grown to be organica and food grade. We recommend these rose petals by The Indian Chai.
Rose, Saffron, Almond Tea Recipe
Serving: For 2
Preparing Time: 20 minutes
Ingredients (Makes tea for two):
- 3 tsp (6gm) black tea leaves
- 1 tsp dried rose petals or ½ tsp of Food grade rose water
- 2 whole almonds
- 4-6 strands of Saffron
- 1.5 cups (375ml) water
- 2 tsp caster sugar or organic sugar (you can also use any other sweetener of your choice)
- ¼ cup (60ml) warm milk of your choice (almond milk is a great option)
- Crush the almonds roughly in a mortar and pestle. Leave it aside.
- Take water in a pan and bring it to a boil.
- Add the tea, rose petals, crushed almonds and saffron into the boiling water and take the pan off heat immediately.
- Add the sugar, and mix it in well.
- Cover the pan and let the tea infuse for 5-10 minutes (longer for a stronger flavour).
- Strain into your double walled glass, or other cup.
- Add milk into each glass or cup, as desired. If you are adding almond milk, read above how to ensure your milk does not curdle.
- Top with sliced almonds, rose petals and a few saffron strands for an indulgent experience.
- You can add some additional whipped cream, if you are not dairy free.
- After step 5, strain the tea and leave in the fridge until cool. Add cold milk if desired and ice.
This recipe was created by Shilpa from Vanilla Trails with our double walled drinking glasses in mind.
We hope you enjoy this recipe! If you do try it, please do leave us a comment or tag us!