Coffee Drink
Rose Latte Recipe: Hot, Iced & Rosewater Explained
A rose latte is espresso with milk and culinary rose flavoring, giving the coffee a sweet floral aroma. This version uses rose syrup for a gentle floral finish.
Drink Snapshot
- Caffeine
- About 75 mg (reference)Defined 36 g espresso portionThis home extraction has not been measured.
- Calories
- Estimated 135 kcalHot recipe; whole milk and named syrupNo honey, whipped cream or topping included.
Serving, sugar and sources
- Serving
- 36 g prepared espresso + 160 g (⅔ US cup) whole milk + 10 ml (2 US tsp) Monin US regular Rose Syrup
- Made with
- Espresso + whole milk + culinary rose syrup
- Sugar
- Estimated 16.4 g total. 8.1 g from milk and 8.3 g from syrup; total sugar includes milk sugar.
- Preparation
- About 5 minutes; espresso equipment ready
Monin US regular Rose label and USDA SR28 records, checked 26 September 2026. The hot and iced portions use the same named syrup. See the full calculation or label comparison.
Key Takeaways
- Choose rose syrup for floral flavor and sweetness together; rosewater lets you decide the sweetener separately.
- Keep the floral note gentle if you want the coffee’s finish to remain distinct.
- Stir the syrup into the espresso before pouring milk so sweetness is evenly distributed.
On This Page10 Sections
Rose Latte Recipe
Recipe
Rose Latte
- Makes:
- 1 serving
- Time:
- About 5 minutes; espresso equipment ready
Ingredients
- 18 g coffee, ground for espresso, to yield 36 g espresso
- 160 g (⅔ US cup) cold whole milk
- 10 ml (2 US tsp) Monin US regular Rose Syrup
Equipment
- Espresso machine with steam wand
- Grinder and tamper
- Scale
- Measuring spoon or small graduated measure
- Milk pitcher suited to 160 g (⅔ US cup) milk
- Thermometer
- Spoon
- 250 ml (8.5 US fl oz) heatproof cup
Method
- Measure 10 ml (2 US tsp) rose syrup into a warmed 250 ml (8.5 US fl oz) heatproof cup.
- Brew 18 g ground coffee to 36 g prepared espresso. Add it to the syrup and stir.
- Steam 160 g (⅔ US cup) cold whole milk to 60–65°C (140–149°F) with fine, pourable foam. Turn off the steam before removing the wand. Wipe and purge the wand after steaming.
- Swirl the pitcher, pour all the milk into the flavored espresso and serve promptly.
Estimated nutrition: 135 kcal · 16.4 g total sugar. Per latte, using whole milk and the named rose syrup.
Use a culinary rose syrup intended for drinks. Another culinary rose syrup can work, but its strength and sugar content may differ.
Equipment and Preparation
The espresso brewing guide explains how to brew the 18 g dry coffee dose to 36 g collected espresso. Use a pitcher and steaming setup that can handle the 160 g (⅔ US cup) milk portion.
If your pitcher needs extra milk for steaming, count only the amount poured into the cup. The plain latte guide covers the underlying milk texture. The goal is a flowing milk-and-coffee mixture, not a thick foam cap.
Iced Rose Latte
Keep the 36 g espresso and 10 ml (2 US tsp) syrup; use 120 g (½ US cup) cold whole milk and 120 g (4.2 oz) ice. Stir syrup into the espresso and let it cool briefly. Put the ice in a 350 ml (11.8 US fl oz) heatproof glass, add the cold milk, then pour in the flavored coffee and stir. Leave the milk cold rather than steaming it first.
This smaller milk portion makes room for ice. With the same ingredient references, the iced version has an estimated 110 kcal and 14.4 g total sugar, with the same reference caffeine as the hot recipe. More ice melt changes dilution, not the total sugar or caffeine already in the glass.
Rose Latte Syrup vs. Rosewater
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| Ingredient | What it contributes | How to use it here |
|---|---|---|
| Culinary rose syrup | Rose flavoring and sweetness together | The defined recipe uses 10 ml (2 US tsp) of a named regular syrup |
| Food-grade rosewater | Rose aroma; sweetening depends on the product | Follow a recipe written for that rosewater rather than replacing syrup 1:1 |
| Homemade rose syrup | Sweetener plus the flavoring used in its recipe | Record the finished yield and ingredients; bottled-label calculations no longer apply |
| Decorative petals or fragrance products | Not the measured beverage ingredient | They do not replace the syrup; use only products specifically suitable for food |
Culinary petal powder and sweetened latte powder are different forms. Anima Mundi's Rose powder lists rose petals; it is an ingredient to add to a drink rather than a complete coffee mix. Use its food-use directions instead of substituting it for the measured syrup.
For a documented rosewater approach, Nespresso Canada’s rose-and-pistachio latte uses 5 ml (1 US tsp) rosewater and 5 ml (1 US tsp) honey with 100 ml (3.4 US fl oz) milk and 40 ml (1.4 US fl oz) coffee. Follow that complete method for its cardamom and garnish additions; it is a separate recipe from our syrup-based latte.
The 1883 Rose Latte takes a syrup-based approach with its own amounts and caramel garnish. Our recipe uses a different named syrup and omits that garnish.
What Does a Rose Latte Taste Like?
A rose latte has a sweet, petal-like aroma above its creamy coffee base. The rose is most noticeable as you lift the cup and can linger after the roasted flavor fades. A small amount gives the milk a delicate floral character; a larger pour makes perfume and sweetness the main impression.
I prefer a faint rose aroma because I enjoy it above the milk without it covering the espresso’s finish.
How Much Rose Syrup Should You Use?
Start with 5 ml (1 US tsp) if floral drinks are new to you; the defined recipe uses 10 ml (2 US tsp). Measure the syrup rather than guessing a pump count. A pump is not a universal unit, and a vivid pink syrup does not guarantee an equally pink or equally strong-tasting latte.
Keeping 36 g espresso and 160 g (⅔ US cup) whole milk fixed, the named label gives this comparison:
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| Syrup portion | Estimated calories | Estimated total sugar |
|---|---|---|
| 5 ml (1 US tsp) | 120 kcal | 12.2 g |
| 10 ml (2 US tsp), defined recipe | 135 kcal | 16.4 g |
| 15 ml (1 US tbsp) | 150 kcal | 20.6 g |
Each additional 5 ml (1 US tsp) adds about 17 kcal and 4.2 g sugar. It adds rose flavoring too, so reducing this syrup changes both sweetness and aroma.
If the Rose Tastes Too Strong
For the next serving, reduce the syrup before changing several ingredients. If sweetness is already right but the aroma is not appealing, try another culinary rose product with its own directions rather than adding more of the same syrup. For a different floral profile, see lavender latte.
If one sip is much sweeter than the next, stir the syrup into the espresso thoroughly and stir an iced drink again before drinking. If the milk is coarse and bubbly, introduce less air while steaming and swirl before pouring. Extra syrup will not correct milk texture.
Rose Latte with Oat Milk, Vanilla or Honey
- Rose oat milk latte: combine 36 g espresso, 160 g (5.6 oz) oat drink intended for coffee and 10 ml (2 US tsp) rose syrup. Follow the carton’s heating instructions and use its label for nutrition.
- Rose vanilla latte: use 36 g espresso, 160 g (⅔ US cup) whole milk, 5 ml (1 US tsp) rose syrup and 5 ml (1 US tsp) vanilla syrup. The vanilla latte guide explains that flavor separately.
- Rose honey latte: decide whether you are using rosewater plus honey or rose syrup plus extra honey. The second option adds another sweetener. See honey latte for a measured honey preparation.
- Without an espresso machine: follow the moka-pot method, then combine 36 g (1.3 oz) prepared coffee, 160 g (⅔ US cup) whole milk and 10 ml (2 US tsp) rose syrup. Its caffeine differs from the espresso reference here.
Rose Latte Calories, Sugar and Caffeine
For 36 g espresso, 160 g (⅔ US cup) whole milk and 10 ml (2 US tsp) Monin US regular Rose Syrup, the hot latte has an estimated 135 kcal, 16.4 g total sugar and 75 mg reference caffeine. It contains milk.
Serving calculation and source assumptions
USDA whole milk supplies 61 kcal and 5.05 g sugar per 100 g: 160 g contributes 97.6 kcal and 8.08 g sugar. The generic prepared-espresso record gives 9 kcal and 212 mg caffeine per 100 g: 36 g contributes 3.24 kcal and 76.32 mg caffeine. Monin US regular Rose Syrup lists 100 kcal and 25 g total and added sugar per 30 ml: 10 ml contributes 33.33 kcal and 8.33 g sugar.
The hot total is 134.17 kcal and 16.41 g sugar before rounding. With 120 g milk, the iced total is 109.77 kcal and 14.39 g sugar. Ice adds neither. At 5 ml or 15 ml syrup, the hot totals are 117.51 or 150.84 kcal and 12.25 or 20.58 g sugar. The displayed values are rounded estimates.
The caffeine number is a composition reference, not a measurement of this 18 g extraction.