Hot English Breakfast Tea Latte Recipe

Boil water

Bring 6 fl oz (about 175 ml) of fresh cold water to a rolling boil in a kettle or saucepan.

Steep tea

Place 1½ English breakfast tea bags in a heatproof mug or small teapot. Pour the boiling water over the tea bags. Steep for 4–5 minutes for a robust, full-bodied brew (4 min for slightly lighter, 5 min for stronger).

Remove the tea bags, gently pressing them against the side with a spoon to extract flavor without squeezing bitter compounds. Stir in 1/4 tsp vanilla extract and, if using, 1 tablespoon brown sugar or simple syrup until dissolved.

Heat milk

While the tea steeps, heat 6 fl oz whole milk to 150–160°F (65–71°C) on the stovetop over medium-low heat or in a microwave in 20–30 second bursts, stirring between bursts to prevent scalding. Do not boil.

Froth milk

Froth the heated milk using a milk frother, French press, or handheld whisk until you have a velvety microfoam and about 0.5 fl oz of foam. Aim for small, tight bubbles for a smooth latte texture.

Pour the brewed tea (about 6 fl oz) into a 12 oz cup. Slowly add the steamed milk (about 6 fl oz), holding back the foam with a spoon to pour the liquid milk first, then spoon 0.5 fl oz of milk foam on top.

Optional: Sprinkle a light dusting (about 1/8 tsp) of ground cinnamon on the foam. Taste and add more sweetener if desired.

Serve immediately. Estimated drink temperature should be warm but not scalding (around 140°F / 60°C).