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Two floral tea cups with rose chai. A brown hand holding one rose chai cup. A small bowl with sugar cubes in the background. Dried rose petals in the lower left of the photo

Rose Chai | Indian Rose Tea with Milk

  • Author: Shri Repp
  • Total Time: 15 minutes
  • Yield: 3 cups 1x
  • Diet: Vegetarian


Rose chai is a creamy and floral Indian spiced black tea with rose water, cardamom, and fennel seeds for a sweet and delicate flavor that isn't overpoweringly rose-y.


  • 1 1/2 cup water
  • 5 green cardamom pods, slightly crushed
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon loose leaf black CTC tea
  • 2 tablespoons of sugar, plus more to taste
  • 1 teaspoon rose water
  • 1 1/2 cups whole milk


  1. Bring water to a boil in a small saucepan on medium-high heat. Add cardamom, fennel seeds, tea, and sugar; allow the spices and tea to steep together for ~2-3 minutes.
  2. Reduce the heat to medium-low. Add milk and stir. Allow the milk to boil, foam, and rise, which should take 5-7 minutes. Once it starts to rise, turn off the heat. It is important to keep a close eye on the pot, or the milk may overflow. Turn off heat.
  3. Add rose water to the chai and mix. It’s important to add rose water once the heat is turned off, as the flavor of the rose diminishes with heat.
  4. Using a tea strainer, pour tea into cups, making sure to divide equally. Add more sugar to taste.


  • You can substitute 1/2 the amount of rose essence for rose water
  • Add rose water once the heat is turned off or else the flavor of the rose will diminish
  • Cook Time: 15
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: Indian

Keywords: Rose Chai | Indian Rose Tea with Milk