⏱ Read time: 1 min
📅 Date: 6 Jan 2026
Rose Vanilla Matcha
What you need:
1 tsp (2–3g) Gua Cha matcha
60 ml hot water (~80°C)
120–150 ml milk of choice (oat or dairy)
¼ tsp vanilla extract or vanilla syrup
¼ tsp rose water or rose syrup (very light)
Ice (optional)
Whisk (or frother), bamboo spoon, glass tumbler
What you do:
Sift the matcha. This keeps the texture clean.
Add hot water and whisk in a steady zig-zag until frothy.
Stir vanilla and rose into the milk gently — less is more here.
Fill your glass with ice if going cold, then pour in the milk.
Top with the matcha shot.
Sip slowly. Floral, balanced, and softly grounding.
🧠 Pro tip:
If the rose feels strong, dilute it with a little warm milk before adding. You want fragrance, not perfume.
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