Iced Green Pomegranate Tea Latte Recipe

Brew and cool tea

Brew 1.25 cups of green tea using 1.25 tea-strength (e.g., 1.5 teaspoons of loose leaf or one strong tea bag per cup) with hot water for 2–3 minutes to avoid bitterness. Strain and let cool to room temperature, then refrigerate briefly until cold. Measure out 1 cup cooled green tea for the recipe; reserve any extra for another use.

Mix tea and pomegranate

In a mixing glass or small pitcher, combine 1 cup cooled green tea with 1/2 cup pomegranate juice. Stir gently to combine.

Add 2 teaspoons simple syrup (or honey/agave) to the tea and pomegranate mixture. Add 1/2 teaspoon fresh lemon juice and 1/4 teaspoon vanilla extract if using. Stir until the sweetener is fully dissolved. Taste and adjust sweetness by adding up to 1 more teaspoon syrup if desired.

Prepare milk and foam

Pour 1/2 cup cold milk into a small jar or frother. Froth vigorously for about 20–30 seconds (use a handheld frother, French press, or shake vigorously) until it develops a light foam. If you prefer no foam, simply pour chilled milk without frothing.

Measure the remaining 1/2 cup cold milk to use as the top layer if you want a creamier latte; otherwise use all as the frothed milk.

Fill a 16 oz glass with about 1 cup (approx. as measured in ingredients) of ice cubes.

Pour the tea + pomegranate + sweetener mixture over the ice, filling the glass to about 3/4 full.

Slowly pour the frothed milk over the back of a spoon or directly into the glass to create a layered latte effect. If you reserved additional cold milk, add it now to reach the 16 oz volume and desired creaminess.

Garnish with 1 tablespoon pomegranate arils and a lemon wheel or mint sprig if desired.

Serve with a straw and stir before drinking to combine layers. Best enjoyed immediately.