Bring the water, sugar, rose petals, and vanilla extract to a boil in a small saucepan. Stir for just a few seconds, then remove from heat. Stir until honey is dissolved. Let cool. Strain out rose petals. Store in fridge.
Brew a double shot of espresso. Add one tablespoon of rose coffee syrup. Add in half and half. Stir gently. Sip. Enjoy!