Peach Oolong Tea Latte Recipe

In a small saucepan, combine the diced peach, 60 ml water and 2 tbs sugar. Give the mixture a quick stir to distribute the sugar.

Bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the peach is very soft and the sugar is dissolved, about 6–8 minutes.

Remove from heat and mash the peaches with the back of a spoon or a fork to release juices and break down flesh. If you prefer a smooth syrup, press the mixture through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard solids or reserve for another use. Let syrup cool to room temperature (about 10 minutes).

Taste the syrup and adjust sweetness with additional sugar or honey if desired. This yields approx. 3–4 tablespoons of peach syrup.

Heat 300 ml water to 90–95°C (just below boiling). If you don't have a thermometer, bring to a boil and let sit 1 minute.

Place 2 tsp oolong tea leaves in a teapot or heatproof pitcher. Pour the hot water over the leaves and steep for 3–4 minutes for medium strength. Taste at 3 minutes and steep up to 4 minutes if you prefer stronger tea.

Strain the brewed tea into a measuring cup and allow to cool slightly (about 3 minutes). You should have roughly 270–280 ml of brewed tea after absorption; measure out 200 ml for the latte and reserve any extra for another serving or iced refreshment.

Combine 240 ml milk and 30 ml heavy cream (skip cream or reduce to 15 ml for lighter version) in a small saucepan or microwave-safe pitcher. Heat gently until warm but not boiling (about 60–70°C / steam rising), approximately 2–3 minutes on stove or 1–1.5 minutes in microwave depending on power.

Add 1 tsp vanilla extract to the warmed milk and stir to combine.

Froth the warm milk using a handheld milk frother, French press (pump 20–30 times), or small whisk until you achieve a silky microfoam. If you prefer cold foam, chill the milk and use a high-speed blender or jar-shake method with cold milk and cream.

In a tall glass (approx. 350–400 ml capacity), add 3–4 tbs of the prepared peach syrup to the bottom.

Add 6 ice cubes over the syrup if making iced. If serving hot, skip the ice and warm the syrup slightly before proceeding.

Pour 200 ml of the brewed oolong tea over the ice (or into the warmed glass for hot version) and gently stir to combine with the syrup.

Slowly pour the frothed milk over the tea, using a spoon to hold back foam and then spooning foam on top for a layered latte appearance.

Garnish with 1–2 peach slices on the rim and a light drizzle of reserved peach syrup or a dusting of ground cinnamon if desired.

Taste and sweeten with honey or extra sugar to taste (about 1 tbs optional). Stir gently before drinking.