Hot English Breakfast Tea Latte Recipe

Preheat cup

Pour the 60 ml hot water into your 12 oz (about 355 ml) serving cup to warm it. Let sit 30 seconds, then discard the water.

Heat water for tea

Bring 180 ml of water to just off boiling (about 95–98°C / 203–208°F).

Steep tea

Place 2 English breakfast tea bags into a small teapot or heatproof pitcher. Pour the 180 ml hot water over the bags and steep 3.5–4 minutes for a full, robust brew. Remove tea bags and gently squeeze out excess liquid into the vessel. Set brewed tea aside.

While the tea steeps (or immediately after removing the bags), add 1.5 tbs brown sugar (or equivalent simple syrup) and 1 tsp vanilla extract to the hot brewed tea. Stir until fully dissolved. Taste and adjust sweetness—add up to another 0.5 tbs if you prefer sweeter.

Heat milk

Pour 180 ml whole milk into a small saucepan and warm over medium-low heat until it reaches about 60–65°C (140–150°F). Do not boil. Alternatively, steam milk with an espresso steam wand to the same temperature.

Froth milk

Using a milk frother, French press, or steam wand, froth the warmed milk to produce velvety microfoam. Aim for a silky texture with fine bubbles and about 1–1.5 cm of foam for topping. If using a French press, pump vigorously for 20–30 seconds.

Pour the sweetened brewed tea into the warmed 12 oz cup, filling roughly halfway (about 180 ml brewed tea).

Gently pour the warmed milk into the cup over the back of a spoon or directly into the tea to create a layered latte effect, leaving the microfoam to pour on top. Aim for total beverage volume around 340–355 ml (12 oz) including foam.

Spoon or allow about 1–1.5 cm of milk foam to settle on top. Lightly dust with a pinch (about 1/4 tsp) of ground cinnamon, if desired.

Serve immediately with a teaspoon for stirring. Enjoy hot.