Cepresso Tea Recipe

Combine tea and coffee

Measure 2 tsp black tea and 1 tsp finely ground espresso-roasted coffee. Place the tea and coffee together in a small infuser or teapot so they steep evenly. The coffee should be very finely ground but not tamped like espresso; it contributes flavor rather than producing crema.

Heat water

Bring 12 oz (about 350 ml) water to a near-boil, about 200–205°F (93–96°C). If you don't have a thermometer, bring to a full boil and let rest 20–30 seconds.

Steep

Pour the hot water over the tea-coffee blend. Steep for 3 to 4 minutes for a balanced strength. For a stronger coffee note, steep up to 4½ minutes but avoid over-steeping longer than 5 minutes to prevent excessive bitterness from the tea.

Strain

Strain the brewed liquid into a heatproof cup or a small pitcher to separate the tea leaves and coffee grounds. If grounds remain, pour through a fine-mesh sieve or paper filter to remove most sediment.

While the brew is hot, stir in 1 tsp simple syrup (or preferred amount to taste) and 1 tsp vanilla extract if using. Taste and adjust sweetness. The sweetener helps meld the tea and coffee flavors into a smooth profile.

Heat and froth milk

Warm 4 oz whole milk to about 140–150°F (60–65°C). Froth or steam until it has a velvety microfoam. If you don't have a steamer, vigorously whisk hot milk, shake in a tightly sealed jar, or use a hand frother to create foam.

Assemble

Pour the brewed tea-coffee base into a serving cup (approximately 8–10 oz capacity). Gently add the warmed milk, holding back the foam with a spoon, then spoon 1 oz of foam on top. Stir gently to integrate if you prefer a uniform cup, or leave layered.

Garnish

Lightly dust 1/4 tsp ground cinnamon or cocoa powder on the foam. Serve immediately.