STEEP: Bring the water to a boil either on the stovetop or using an electric kettle. Allow the water to cool just slightly, then pour it into a heat proof jug before adding the tea bags and rose petals. Steep according to the instructions, using more tea bags if you would like a stronger brew. Once the tea has brewed, remove and discard the tea bags.
WARM: While the tea is steeping, add the coconut milk and honey to a small saucepan on the stovetop. Whisk together and heat until the coconut milk is steaming — do not boil. Remove the warmed milk from the stovetop.
FROTH: Pour the brewed tea through a tea strainer to remove the rose petals and discard them. Divide the tea evenly between two cups or glasses. Pour the warmed coconut milk into a 12 oz frothing pitcher. Use a handheld milk frother and froth until the coconut milk has increased in volume and has plenty of bubbles on top. (Alternatively, if your saucepan has a pouring lip, you could froth it in the pan and pour straight from the pan, too.) Add the vanilla powder or rose water, to taste, if using, then divide the frothed coconut milk between the two cups or glasses.
GARNISH: Sprinkle the foam with additional rose petals or a drizzle of honey if you like. I made a fine rose petal powder using my spice grinder that looks super pretty!