Hot Jasmine Tea Latte Recipe

Heat water

Bring 10 oz (about 300 ml) of fresh water to 175–185°F (80–85°C). If you don't have a thermometer, heat until steam rises and small bubbles form but before a full boil.

Steep tea

Place 1 tablespoon of loose jasmine green tea (or 1 tea bag) in a teapot or infuser. Pour the hot water over the tea and steep for 2–3 minutes for delicate flavor; steep up to 3.5 minutes for stronger aroma. Do not oversteep to avoid bitterness.

Sweeten (optional)

If using sugar, add 1 teaspoon to the hot brewed tea and stir until fully dissolved. Taste and adjust—add up to 1 tsp more if you prefer sweeter.

Prepare milk

Measure 4 oz whole milk and combine with 1/2 tablespoon vanilla syrup OR 1 teaspoon vanilla extract (use syrup for smoother sweetness; if using extract, add directly to milk).

Heat and froth

Heat the milk to 140–150°F (60–65°C). You can warm it on the stovetop in a small saucepan over low heat or in the microwave in 20–30 second bursts, stirring between. Do not boil. Froth the warmed milk until velvety microfoam forms using one of these methods: a handheld milk frother (20–30 seconds), a French press (pump vigorously 8–12 times), or by shaking vigorously in a tightly sealed jar for 30–45 seconds then tapping the jar on the counter to burst large bubbles.

Combine

Pour the brewed jasmine tea into a 12 oz cup, leaving room (about 1–1.5 inches) for milk. Gently pour the frothed milk over the tea, holding back foam with a spoon, then spoon the foam on top to create a latte layer. Aim for about 3/4 tea to 1/4 milk by volume (adjust to taste).

Lightly sprinkle 1/4 teaspoon dried jasmine petals or a pinch of matcha on top of the foam for aroma and visual appeal. Serve immediately.