Dirty Iced Lavender Or Rose Tea Latte Recipe

Brew and cool tea

Brew 1.5 cups strong black tea using double-strength leaves (use 1.5–2× the usual amount). Steep 4–5 minutes, then strain and cool to room temperature or chill quickly in the fridge or an ice bath.

Flavor the tea

While tea is still slightly warm (not hot), stir in 2 tablespoons lavender simple syrup OR 2 tablespoons rose simple syrup depending on which flavor you choose. Add 1/4 teaspoon vanilla extract. Taste and adjust sweetness by adding up to 1 more tablespoon syrup if desired. If using both syrups (for a hybrid), split total syrup amount but be careful not to overpower.

Prepare milk

Combine 1 cup milk and 2 tablespoons heavy cream (optional) in a pitcher. Chill briefly if very warm. For a silky latte texture, heat to 140–150°F (60–65°C) if making a warm latte; for iced, keep cold.

Froth or shake

For iced: add milk mixture to a jar with a tight lid and shake vigorously 30–45 seconds, or use a handheld milk frother to create lightly aerated foam. For hot: steam or froth using an espresso steam wand until velvety microfoam forms.

Pull espresso

Pull one fresh shot of espresso (about 1–1.25 oz). If you don't have espresso, use 1.5–2 oz strong cold brew concentrate or 2 tablespoons instant espresso dissolved in 1 oz hot water. Keep the shot hot if you want the classic 'dirty' contrast over iced milk; for iced drinks, let the shot sit a few seconds so a crema layer forms for a pretty pour.

Fill a 16-20 oz glass with 1 cup ice.

Pour the flavored cooled tea over the ice, filling about two-thirds of the glass (approx. 8–10 oz depending on glass size).

Slowly pour the chilled frothed milk over the tea, leaving a little room at the top for the espresso. The milk will create a layered effect.

Carefully float the hot (or warm) espresso shot over the milk by pouring slowly over the back of a spoon. This creates the 'dirty' streaks through the lavender or rose tea latte.

Garnish with a small pinch of dried culinary lavender buds or a few dried rose petals on top of the foam. Optionally sprinkle a tiny pinch of cinnamon or purple sugar on the rim or foam for extra visual appeal.

Serve immediately with a straw or stirring spoon so the drinker can blend the espresso into the tea/milk to taste.