Sep 06 2026
Restaurants›HTEA CAFE›Osmanthus Tea Latte Recipe

Osmanthus Tea Latte Recipe

Inspired by HTEA CAFE
Time20m
Serves2

Make Osmanthus Tea Latte Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Osmanthus Tea Concentrate

Milk & Foam

Garnish

Method

Osmanthus Tea Concentrate

  1. 1

    Bring water to temperature

    Heat 300 ml water until it reaches about 80–85°C (just below boiling for green tea). If you don't have a thermometer, bring to a simmer and let stand 1 minute.

  2. 2

    Steep tea and osmanthus

    In a heatproof container, combine 2 tsp green tea leaves and 2 tbs dried osmanthus flowers. Pour the hot water over them and steep for 3 minutes for a bright flavor. If you prefer stronger floral notes, steep up to 4 minutes but avoid oversteeping to prevent bitterness.

  3. 3

    Sweeten and strain

    While the infusion is hot, stir in 1.5 tbs granulated sugar and 1 tsp honey (if using) until dissolved. Strain the concentrate through a fine mesh sieve into a small pitcher, pressing gently on solids to extract flavor. Discard solids. You should have roughly 250–270 ml of concentrate after losses.

  4. 4

    Adjust sweetness

    Taste the concentrate and adjust sweetness with up to 0.5 tbs extra sugar or a touch more honey if desired. Keep warm while preparing milk.

Milk & Foam

  1. 5

    Heat the milk

    Pour 400 ml milk into a small saucepan and warm over medium-low heat until it reaches about 60–65°C (warm but not boiling). If using plant milk, heat gently and stir to avoid skin forming.

  2. 6

    Add vanilla (optional)

    Remove milk from heat and stir in 1/4 tsp vanilla extract if using. This enhances the overall aroma and rounds the floral notes.

  3. 7

    Froth the milk

    Froth 350–400 ml of the warmed milk using a milk frother, French press, or handheld whisk until you have microfoam and about 50 ml of foam for topping. If you prefer a creamier latte, foam less and keep more steamed milk.

Assembly & Garnish

  1. 8

    Combine concentrate and milk

    Divide the warm osmanthus tea concentrate between two mugs (about 120–135 ml each). Pour steamed milk over the concentrate, holding back the foam with a spoon, then spoon the foam on top. Aim for a ratio of roughly 1:3 concentrate to milk.

  2. 9

    Finish and garnish

    Sprinkle about 1/4 tsp dried osmanthus flowers on the foam of each latte. Optionally express a thin strip of lemon zest over the drink to add a bright citrus aroma, then drop the strip on top for presentation.

  3. 10

    Serve

    Serve immediately while warm. Provide a small spoon so drinkers can stir in the floral garnish if desired.

More from HTEA CAFE