Rose Vanilla Syrup: Floral. Dreamy. Obsessed.
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Originally crafted as a spring seasonal delight at our previous matcha shop, our Rose Vanilla syrup bloomed into an instant favorite. Because let’s be honest, when something tastes this good, why wait for a specific season?
Elegant, floral, and subtly sweet with just the right kiss of vanilla—this syrup is like walking through a Parisian rose garden while sipping a latte in silk pajamas. It’s indulgent. It’s timeless. And it’s loved.
We use 30 grams of this syrup in every 12oz matcha, great hot or dreamy over ice in your favorite milk.
Wave 3 Rose Vanilla Syrup Recipe
Here’s how to make our signature Rose Vanilla Syrup.
Ingredients
- 350g sugar
- 300g rose water (we use a 10oz bottle of Cortas Rose Water—it’s the one)
- 17g vanilla extract
Instructions
- Simmer the sweet: In a small saucepan, combine sugar and rose water over low heat. Gently bring it to a simmer.
- Melt the magic: Once simmering, turn off the heat and stir until the sugar is completely dissolved.
- Finish with vanilla: Stir in the vanilla extract for that soft, warm finish.
- Bottle & store: Pour into a clean jar or bottle, label it (so you don’t forget your masterpiece), and refrigerate. It keeps for up to 2 weeks—if it lasts that long.
Our Fav Ways to Enjoy
- Hot: Add 30g to your matcha latte for a sophisticated floral twist.
- Iced: Add sparkling water to your matcha top with syrup
Romantic. Refined. Ridiculously good.