Iced Shaken Tea Latte Recipe

Brew the tea

Bring 0.5 cup (120 ml) hot water just off-boil. Steep 2 tea bags for 3–4 minutes for a strong brew (longer for bolder flavor).

Remove tea bags and allow the brewed tea to cool to room temperature (about 10–15 minutes) or place in the fridge for 5–10 minutes to speed cooling. You should end up with about 1 cup brewed tea.

Add 2 tablespoons simple syrup to the cooled brewed tea. If using vanilla syrup, add 1 tablespoon now. Taste and adjust sweetness — add up to 1 tablespoon more simple syrup if you prefer sweeter.

Fill a cocktail shaker (or large jar with a tight lid) with 1 cup ice cubes.

Pour the sweetened cooled tea over the ice in the shaker.

Shake vigorously for 10–15 seconds until the outside of the shaker feels cold and the tea is well aerated and slightly frothy.

In a separate cup, add 1/2 cup cold milk. If you prefer a layered presentation, pour the shaken tea over the milk slowly; otherwise, add the milk to the shaker and give a very gentle 3–4 second shake to combine.

Pour the finished drink into a 16 oz serving glass filled with fresh ice. If needed, top with up to 1/4 cup cold water to fill the glass while keeping flavor balance.

Optionally sprinkle 1/4 tsp ground cinnamon or a light dusting of grated nutmeg on top. Add a lemon twist or slice on the rim if you used Earl Grey and want a citrus accent.

Serve immediately with a straw. Stir before drinking if layers were kept separate.