Jasmine Green Tea Latte Recipe

Warm and steep the tea

Heat 240 ml (about 1 cup) of water to 75–80°C (not boiling). Place 2 tsp loose-leaf jasmine green tea in a teapot or heatproof infuser. Pour the hot water over the tea and steep for 2–3 minutes for a fragrant, slightly vegetal brew. Avoid steeping longer to prevent bitterness.

Strain the tea leaves and transfer the brewed tea to a small cup or bowl. Set aside while you prepare the milk mixture so the tea cools slightly (to around 60–65°C) before combining.

Combine milk and sweeteners

In a small saucepan combine 1 cup whole milk and 1/2 cup unsweetened almond milk. Add 1 tbsp granulated sugar, 1 tsp honey, 1 tsp vanilla extract, and a pinch of fine sea salt. Whisk gently to dissolve sugar.

Heat and froth

Warm the milk mixture over medium-low heat until it reaches 60–65°C (steaming but not boiling), stirring frequently. Remove from heat just before it reaches a simmer. If you prefer a frothy latte: use a handheld milk frother or small French press to aerate the milk for 15–30 seconds until light foam forms. Alternatively, whisk vigorously for 30–45 seconds.

Taste the milk mixture and adjust sweetness with an extra 1/2 tsp sugar or honey if needed.

Mix tea and milk

Pour the slightly cooled jasmine green tea (about 240 ml) into a large mug or heatproof glass. Slowly add the warmed milk mixture, holding back the foam with a spoon and then spooning foam on top. For an iced version, fill a tall glass with 4 ice pieces and pour chilled brewed tea over the ice, then add cold milk mixture and foam on top.

If using, stir in 1 tsp vanilla syrup for extra aroma.

Garnish: Lightly dust the foam with 1/4 tsp matcha or jasmine sugar for color and fragrance.

Serve immediately. Optional: pair with a light biscuit or shortbread.