Start by boiling 2 cups of water in a kettle. Once boiling, remove it from the heat and steep 2 teabags of rose tea or 2 tablespoons of dried rose buds for 5–7 minutes. Strain the tea and set aside to cool slightly.

While the rose tea is steeping, bring a separate pot of water to a boil. Cook ¼ cup of tapioca pearls according to the package instructions, usually about 5–7 minutes. Drain and rinse the pearls under cold water, then set aside.

In a blender, combine the brewed rose tea, 1 cup of strawberries, and 2 cups of vegan milk. Add 2 tablespoons of liquid sweetener and 1 teaspoon of vanilla extract if desired. Blend until completely smooth.

If using, add cooked tapioca pearls to prepared glasses, then gently pour the rose milk tea latte over them, creating a layered effect. Serve immediately.