Tea Latte Recipe

Boil Water

Bring 1 cup (240 ml) of fresh water to a rolling boil in a small kettle or saucepan. If using spices, add them to the water as it heats to extract extra flavor.

Steep Tea

Place 2 black tea bags in a heatproof container or teapot. Pour the boiling water over the tea bags and steep for 3 to 5 minutes, depending on desired strength (3 minutes for lighter, 5 minutes for robust). If you added spices, strain them out with the tea bags.

Remove the tea bags and lightly press them against the side of the container with a spoon to extract flavor, then discard. Taste the brewed tea and adjust steep time if necessary for future batches.

Heat Milk

While the tea steeps, pour 1 cup of whole milk into a small saucepan and warm over medium-low heat until steaming and small bubbles form at the edge (do not boil). Heat to about 140–150°F (60–65°C) if using a thermometer.

Sweeten Milk (optional)

Stir the 2 tsp sugar (or preferred sweetener) and 1/4 tsp vanilla extract into the warm milk until dissolved. If using honey or simple syrup, add and stir until incorporated.

Froth Milk

Froth the milk using your preferred method: an electric milk frother, handheld frother, French press (pump vigorously), or by vigorously whisking. Aim for about 1/4 cup of microfoam. If you want extra foam, froth an additional 1/4 cup of milk separately.

Combine

Pour the brewed black tea into a 12 oz (approx. 350 ml) mug, leaving room for milk. Slowly add the warm sweetened milk, holding back the foam with a spoon. Stir gently to combine the tea and milk.

Top with Foam

Spoon the milk foam on top of the latte. If you made extra foam, add to create a 1/2–3/4 inch foam layer.

Garnish & Serve

Dust with a light sprinkle of ground cinnamon or cocoa, if desired. Serve immediately while hot.