Iced Chamomile Tea Latte Recipe

Steep the chamomile

Bring 250 ml water to just under boiling (about 90–95°C). Place 2 tablespoons dried chamomile (or 2 tea bags) into a heatproof container and pour the hot water over them. Cover and steep for 6–8 minutes for a robust infusion.

Strain the flowers through a fine mesh sieve or remove tea bags, pressing gently to extract liquid. You should have roughly 200–230 ml of chamomile infusion.

Stir in 1 tablespoon honey or simple syrup while the infusion is still warm so it dissolves fully. Add 1/2 teaspoon lemon zest if using. Taste and adjust sweetness; for a slightly stronger concentrate you may reduce the water later.

Allow the concentrate to cool to room temperature, then chill in the refrigerator for at least 10 minutes or use an ice bath to speed cooling (do not over-dilute with ice in this step).

Fill a 16 oz serving glass with 1 cup of ice (about 8–10 oz by volume). Pour 60 ml cold water into a measuring cup and then add 1 cup (240 ml) milk and 1/4 teaspoon vanilla extract; stir to combine. (Note: if using a thicker plant milk, you can thin it with the 60 ml cold water to reach a smooth, latte-like consistency.)

Pour 120–150 ml of the chilled chamomile concentrate over the ice. Adjust volume depending on how strong you want the chamomile flavor (120 ml for lighter, 150 ml for stronger).

Slowly pour the milk mixture over the back of a spoon or gently down the side of the glass to create a layered look, if desired. Stir briefly to combine before drinking, or leave layered for presentation.

Taste and add additional sweetener to taste (up to 1 tablespoon extra honey/simple syrup).

Top with a single dried chamomile blossom and/or a thin lemon slice on the rim for visual appeal. Serve immediately with a straw.