Hot Green Pomegranate Tea Latte Recipe

Steep tea

Bring 10 oz (300 ml) water to 175–185°F (80–85°C). Place the green tea bag (or 2 tsp loose-leaf in an infuser) into a heatproof cup or small teapot and pour the hot water over it. Steep for 2–3 minutes for a bright, slightly astringent base. Remove the tea bag or strain leaves and set the brewed tea aside.

Make quick syrup

In a small saucepan, combine 2 oz pomegranate juice and 1 tablespoon granulated sugar. Warm over low heat, stirring until sugar dissolves, then let simmer gently for 2–3 minutes to slightly thicken. Stir in 1 teaspoon fresh lemon juice to brighten flavor. Remove from heat and keep warm.

Taste the syrup — it should be pleasantly sweet-tart. If you prefer sweeter, add up to 1 teaspoon additional sugar and stir until dissolved.

Prepare milk

Combine 4 oz milk with 1 teaspoon vanilla extract (and optional 1 teaspoon sweetener if desired) in a small pitcher. Heat gently to about 140–150°F (60–65°C) on the stove or in the microwave until warm but not boiling.

Froth milk

Froth the warmed milk until silky and slightly foamy using a milk frother, handheld whisk, or by vigorously shaking in a lidded jar for 30–45 seconds. Aim for a smooth microfoam rather than large bubbles.

Combine

In a 12‑oz serving cup, pour the warm pomegranate syrup (all of it, about 2 oz) into the bottom. Add the brewed green tea (about 8 oz remaining after prep — pour 8 oz). Stir gently to blend syrup and tea.

Add milk

Slowly pour the frothed milk over the tea-syrup mixture, holding back foam with a spoon and then spooning the foam on top to create a layered latte texture. The final volume should be approximately 12 oz.

Garnish & serve

Lightly dust the foam with 1/4 tsp matcha powder if using, and scatter ~1 teaspoon pomegranate arils on top. Serve immediately while hot.