Iced Green Pomegranate Tea Latte Recipe

Brew and chill tea

Brew 1 cup of strong green tea by steeping 1.5 teaspoons of loose-leaf green tea or 1 green tea bag in 1 cup of near-boiling water for 3 minutes. Remove leaves/bag and let cool to room temperature, then chill in the fridge or in an ice bath until cold (about 10–15 minutes).

In a mixing container, combine the chilled green tea with 1/2 cup pomegranate juice and 1.5 tablespoons simple syrup. Add 1/2 teaspoon fresh lemon juice if using. Stir or shake vigorously until well mixed and slightly aerated. Taste and adjust sweetness — add up to 1 tablespoon more simple syrup if you prefer sweeter.

Fill a 16 oz serving glass about two-thirds full with large ice cubes (roughly 1 to 1.5 cups).

Pour the tea-pomegranate mixture over the ice, filling the glass about 60% full.

In a separate small pitcher, combine 1/2 cup cold milk with 1/2 tablespoon vanilla syrup if using. If you prefer a frothy top, froth the milk using a handheld milk frother or by shaking vigorously in a sealed jar for 20–30 seconds until slightly foamy.

Slowly pour the cold milk over the back of a spoon or down the side of the glass to create a layered latte effect. The drink should reach the 16 oz mark when full.

Sprinkle 2 teaspoons pomegranate arils on top of the foam/milk layer. Add 1–2 small mint leaves for aroma if desired.

If using, lightly dust the top with a 1/8 teaspoon of matcha or dried green tea powder for color and aroma. Serve with a straw and stir before drinking to combine the tea and milk.