Iced English Breakfast Tea Latte Recipe

Time25m

Serves1

16 oz

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Ingredients

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1
Brew concentrated tea
Heat 10 oz (about 300 ml) of fresh water to just off boil (about 200–205°F / 93–96°C). Steep 2 English Breakfast tea bags in the hot water for 4–5 minutes for strong, concentrated flavor. Do not over-steep more than 6 minutes to avoid excessive bitterness. Remove tea bags, gently pressing (not squeezing) against the side of the vessel to capture liquid but avoid too much tannin extraction. Let the brewed tea cool at room temperature for 5–10 minutes, then place in the refrigerator or an ice bath to chill for 10–15 minutes while preparing other components.

2
Prepare syrup
If using store-bought simple syrup, measure 1.5 tablespoons. If making quick syrup: combine equal parts granulated sugar and hot water (e.g., 1.5 tbsp sugar + 1.5 tbsp hot water), stir until fully dissolved and cool slightly. Stir in 1/4 teaspoon vanilla extract if desired. Adjust sweetness to taste — this amount yields a lightly sweet latte; increase up to 2–3 tbsp for a sweeter drink.

3
Prepare milk and foam (optional)
Measure 8 oz milk and 2 oz extra milk if you want a small layer of cold foam. For a creamier mouthfeel, use whole milk or a barista-style alternative. To create cold foam: pour the 2 oz extra milk into a small jar or frother and froth vigorously until thick and velvety (about 15–30 seconds in a hand frother or 45–60 seconds shaken in a jar). Alternatively, use a milk frother set to cold. Keep milk chilled until assembly.

4
Combine tea and syrup
Fill a 16-oz serving glass about three-quarters full with ice (approximately 1 cup). Pour the chilled, concentrated English Breakfast tea over the ice. Add 1.5 tablespoons of simple syrup (and vanilla if using). Stir gently to combine and dissolve the syrup into the tea.
5
Add milk
Pour 8 oz of cold milk over the tea and ice, leaving room at the top for foam if used. Stir once gently to create a uniform latte color and texture. If you prefer a layered look, first pour milk slowly over the back of a spoon.
6
Top with foam and garnish
Spoon the prepared cold foam (if making) onto the top of the latte. Finish with a light pinch of grated nutmeg or cinnamon as garnish if desired. Serve with a straw or stirring spoon.