In a small bowl, combine the instant coffee and warm water. Use a coffee beater(electric beater or hand mixer) to whisk for 2–3 minutes until the mixture becomes smooth, frothy, and slightly creamy.
Pour the rose syrup into a tall serving glass.
Add the chilled milk and stir gently until the rose syrup is evenly mixed with the milk.
Fill the glass with ice cubes, leaving a little space at the top.
Slowly pour the whipped coffee mixture over the milk to create a beautiful layered effect.
Garnish with dried edible rose petals (optional) and serve immediately. Stir before drinking to blend the floral and coffee flavors together.