Ceylon Black Tea Latte Recipe

Boil water

Bring 240 ml water to a rolling boil in a kettle or small saucepan (roughly 100°C). Ceylon black tea benefits from fully boiling water to extract its bright, brisk flavor.

Add the 2 tsp loose Ceylon tea leaves to a teapot or infuser (or place 2 tea bags into a heatproof vessel). Pour the boiling water over the tea.

Steep for 3 to 5 minutes depending on desired strength: 3 minutes for lighter, 5 minutes for robust. Avoid steeping much longer than 5 minutes to prevent excessive bitterness.

After steeping, strain the loose leaves or remove tea bags and pour the brewed tea into a heatproof container. Keep hot.

In a small saucepan, combine 2 tablespoons granulated sugar, 1 tsp ground cinnamon, 1 tsp ground cardamom, and 1/4 tsp ground ginger (if using). Add 30 ml of the brewed tea (or water) to the pan to make a spiced syrup.

Warm the mixture over low-medium heat, stirring until the sugar fully dissolves and the spices bloom into the syrup, about 2 to 3 minutes. Do not boil vigorously. Remove from heat and stir in 1 tsp vanilla extract if using.

Combine 240 ml whole milk and 30 ml half-and-half in a separate small saucepan. Heat over medium-low until steaming and small bubbles appear at the edge (about 65–70°C), roughly 3 to 5 minutes. Do not let it boil.

Froth the hot milk to desired texture. Options: use a handheld milk frother for 20–30 seconds, a French press (pump 10–15 times), or an electric steam wand. For a creamier top, froth longer to create microfoam.

Pour the hot brewed Ceylon tea (about 200–220 ml remaining after reserved syrup) into a 12 oz (350 ml) mug or two smaller cups, reserving room for milk. If you made more tea than needed, measure about 180–200 ml of tea per serving; adjust proportionally for double servings.

Stir the warmed spiced syrup into the tea until fully combined. Taste and adjust sweetness as desired (add more sugar or honey).

Slowly pour the steamed, frothed milk over the spiced tea, holding back foam with a spoon and then spooning foam on top to create a layered latte.

Garnish with a light dusting of grated nutmeg and/or a cinnamon stick for stirring. Optionally sprinkle a pinch of extra ground cinnamon or cardamom on top.