Iced Jasmine Tea Latte Recipe

Brew the tea

Bring 300 ml water to about 85–90°C (185–194°F). Place 8 g jasmine green tea in a heatproof container or teapot. Pour the hot water over the leaves.

Steep

Steep the tea for 3 minutes for a bright, floral flavor (up to 4 minutes if you prefer stronger). Avoid over-steeping to prevent bitterness.

Sweeten (optional)

If using sugar, stir 10 g granulated sugar into the hot concentrate until fully dissolved. Adjust sweetness to taste.

Strain and cool

Strain the leaves and transfer the concentrate to a container. Allow to cool to room temperature, then place in the refrigerator until cold (about 15–30 minutes). You should have roughly 300 ml jasmine tea concentrate.

Prepare milk

Combine 200 ml whole milk with 40 ml half-and-half (if using) in a chilled pitcher. Add 15 ml vanilla syrup if you want the drink sweetened and flavored. Stir gently to combine.

Chill

Place the milk mixture in the refrigerator for a few minutes if it warmed while preparing, or keep it chilled until assembly.

Fill a 16-oz (about 475 ml) glass with ice cubes (approximately 200 g of ice).

Pour 120–150 ml of the chilled jasmine tea concentrate over the ice. If the concentrate is very strong or very sweet, start with 120 ml.

Add the chilled milk mixture to the glass, pouring about 120–150 ml to reach approximately 16 oz total volume. Reserve a little milk to adjust creaminess if desired. If the drink is too strong, top with up to 100 ml cold water to balance.

Stir gently to combine the tea and milk. Taste and adjust sweetness by adding more vanilla syrup or sugar dissolved in a small amount of warm water.

Garnish with a few jasmine petals or a thin slice of lemon if desired. Serve immediately with a straw.