Bring 480 ml water to just under a boil, about 80–85°C (175–185°F). If you don't have a thermometer, heat until steam rises and small bubbles form but before a rolling boil.

Heat water

Place 2 tsp loose jasmine green tea (or 2 tea bags) into a heatproof container. Pour the hot water over the tea and steep for 2–3 minutes to avoid bitterness. Taste at 2 minutes and remove tea if flavor is bright and floral.

Steep tea

While the tea is still warm, stir in 1.5 tbs granulated sugar and 0.5 tsp lemon juice until dissolved. Allow the tea to cool to room temperature, then chill in the fridge for at least 15 minutes if you plan to serve cold. Reserve 180 ml of the brewed tea for two lattes; remaining tea can be stored refrigerated for other uses.

Sweeten and finish

Drain 8 canned lychees, reserving a tablespoon of their syrup if desired. Roughly chop 8 lychee pieces and measure 1 cup chopped peach (fresh peeled or thawed frozen).

Prepare fruit

In a small saucepan combine chopped lychee, chopped peach, 120 ml water, 3 tbs sugar, and 0.5 tsp lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 6–8 minutes until fruit softens and sugar dissolves.

Cook syrup

Remove from heat. Use an immersion blender or transfer to a blender and puree until smooth. For a silkier syrup, strain the puree through a fine mesh sieve into a bowl, pressing solids to extract flavor. You should have about 150–180 ml syrup. Cool to room temperature, then refrigerate if not using immediately.

Blend and strain

If using vanilla syrup, add 1 tsp to 300 ml milk. Warm slightly if you prefer a warm latte, or use cold milk for an iced latte.

Sweeten milk (optional)

For hot: heat milk to 60–65°C (140–150°F) and froth with a milk frother or whisk until lightly foamy. For iced: combine cold milk and ice in a cocktail shaker or jar and shake vigorously for 15–20 seconds to create a slight froth.

Froth milk (for hot) or shake (for cold)

In two tall glasses, add 1–2 tbs lychee-peach syrup to each glass (adjust to taste). Add 4 ice cubes to each glass. Pour 90 ml chilled jasmine green tea into each glass over the syrup and ice. Gently pour 150 ml milk (75 ml per glass) over the tea to create layered effect. Stir gently to combine if desired.

Assemble iced latte

In two heatproof cups, spoon 1–2 tbs lychee-peach syrup into each. Pour 90 ml warm jasmine green tea into each cup, then top with 150 ml frothed milk (75 ml per cup). Spoon foam on top and gently swirl to combine flavors.

Assemble hot latte

Garnish each latte with 2 lychee halves and 2 thin peach slices. Taste and add extra syrup or a splash more tea/milk to adjust sweetness and balance. Serve immediately.

Garnish and serve

loose-leaf jasmine green tea or jasmine green tea bags

water (for steeping)

granulated sugar

freshly squeezed lemon juice

canned lychee (in syrup), drained

ripe peach (or 125 g frozen peach slices, thawed), peeled and chopped

water (for syrup)

fresh lemon juice

whole milk (or plant milk: oat or almond)

vanilla syrup (optional)

ice cubes

lychee halves (for garnish)

thin peach slices (for garnish)

Jasmine Green Tea Lychee Peach Latte

Make Jasmine Green Tea Lychee Peach Latte Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jasmine Green Tea Lychee Peach Latte Recipe

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