Bring the water to a gentle boil in a small saucepan over medium heat. Once boiling, remove from the heat and add the chamomile flowers and dried rose petals, allowing them to steep for 5–7 minutes until delicately infused.
As the tea rests, warm the milk in a separate saucepan over low to medium heat, stirring occasionally to keep it smooth and prevent scorching. Once warmed through, stir in the vanilla extract and honey until fully dissolved and lightly fragrant.
Strain the infused tea into a cup, discarding the softened flowers and petals. Slowly pour in the warm milk, letting it blend seamlessly with the floral infusion. Stir gently to combine.
Finish with a light dusting of ground cinnamon, and serve immediately while warm, soothing, and beautifully aromatic.
