Iced English Breakfast Tea Latte Recipe

Steep

Bring 240 ml of water to a rolling boil (about 100°C). Remove from heat and add 2 English breakfast tea bags (or 2 teaspoons loose-leaf in an infuser). Steep for 4–5 minutes for a strong base; steep 5–6 minutes if you want a very bold flavor suitable to stand up to milk and ice. Do not over-steep more than 6 minutes to avoid excessive bitterness.

Concentrate and cool

Remove the tea bags (or strain leaves) and immediately pour the hot tea into a heatproof cup filled with 4–6 ice cubes or into a small metal bowl to arrest steeping. This both chills the tea and creates a slightly concentrated iced tea. If using ice, allow the tea to cool for 1–2 minutes until lukewarm; some dilution from ice is expected and desired.

While the tea is still warm (or lukewarm), stir in 30 ml simple syrup (or 30 ml honey dissolved in a tablespoon of warm water) and 10 ml vanilla syrup if using. Adjust sweetener to taste. Stir until fully dissolved so sweetness blends evenly through the chilled tea.

Prepare glass

Fill a 16 oz serving glass about three-quarters full with ice (approximately 6–8 ice cubes), leaving room for tea and milk.

Combine tea and milk

Pour the chilled sweetened tea over the ice until the glass is about two-thirds full (roughly 180–200 ml of tea). Gently pour 180 ml cold whole milk (or chosen alternative) over the tea. For a richer mouthfeel, add 15 ml cold heavy cream on top or whisk the milk briefly to create light foam before pouring.

Layer and finish

If you prefer a layered look, pour milk slowly over the back of a spoon near the glass edge. Stir gently to combine if you want a uniform latte. Garnish with a pinch of ground cinnamon or nutmeg on top. Serve immediately with a straw or stirrer.

To make vegan: substitute oat or soy milk and use agave or maple syrup as sweetener. For an iced tea latte with stronger tea presence, brew with 3 tea bags and reduce water to 200 ml. For foamier top, use a milk frother or shake milk + cream vigorously in a sealed jar before pouring.