Boil the water to reach a temperature of 180 degrees Fahrenheit. Place two rose tea bags in a teapot and add the boiling water. Place the teapot lid and steep for 3-5 minutes.
Warm the coconut milk and use a whipping tool or milk frother to achieve a frothy milk.
Add honey to a cup, serve the hot tea and mix with the honey. Pour the milk and make sure to spoon some of the foam. Garnish with dehydrated edible rose petals.