Hot Jasmine Tea Latte Recipe

Bring 6 oz (about 175 ml) of fresh water to 175°F (80°C). If you do not have a thermometer, heat until just before simmering: small bubbles should form but water should not be boiling.

Place 2 tsp loose jasmine green tea (or 1 jasmine tea bag) into a teapot or heatproof cup. Pour the hot water over the tea and steep for 2–3 minutes for a bright, floral flavor. Avoid steeping longer than 3 minutes to prevent bitterness.

Strain the tea leaves and transfer the brewed jasmine tea into a 12 oz latte cup, leaving about 2–3 oz of room for steamed milk and foam.

Pour 4 oz whole milk into a milk pitcher. Steam the milk until it reaches about 150–155°F (65–68°C). If you do not have a steamer, heat gently on the stove until warm but not boiling (around 150°F), then whisk vigorously or use a handheld frother to create microfoam.

Create about 2 oz of milk foam: continue steaming a little longer for more foam, or aerate with a handheld frother to achieve a velvety microfoam. Aim for smooth, small bubbles.

Tap the pitcher on the counter and swirl gently to remove any large bubbles and settle the foam.

If using sweetener, add 1 tbsp simple syrup or honey and 1 tsp vanilla extract to the brewed jasmine tea in the cup. Stir to combine. Taste and adjust sweetness to preference.

Slowly pour the steamed milk into the cup over the back of a spoon or directly into the center to combine with the tea, leaving the foam to sit on top. Finish by spooning or pouring the 2 oz of milk foam onto the latte.

Optionally sprinkle a pinch (about 1/4 tsp) of dried jasmine blossoms or a very light dusting of matcha on top of the foam for aroma and presentation.

Serve immediately while hot. Enjoy your 12 oz Hot Jasmine Tea Latte.