Iced Jasmine Tea Latte Recipe

Brew strong jasmine tea

Bring 12 oz (about 355 ml) of water to just under boiling (about 175–185°F / 80–85°C). Place 3 jasmine green tea bags into a heatproof container and pour the hot water over them. Steep for 4 minutes for a bright floral flavor, up to 6 minutes if you prefer stronger jasmine. Avoid steeping longer than 6 minutes to prevent bitterness.

After steeping, remove the tea bags (or strain out loose leaf). While the tea is still warm, stir in 1 tablespoon of simple syrup (adjust to taste) until dissolved. Allow the concentrate to cool to room temperature, then refrigerate or briefly chill in an ice bath until cold (about 10–15 minutes in an ice bath, longer in fridge). This yields a concentrated jasmine tea for the latte.

Combine 6 oz whole milk and 2 oz half-and-half in a small pitcher. If using vanilla, add 1 tsp of vanilla extract. For a silky texture, froth or vigorously shake the milk mixture for 10–20 seconds (using a handheld frother, milk steamer, or sealed jar shaken hard) until slightly aerated. Keep the milk cold in the refrigerator until ready to assemble.

If you prefer a dairy-free version: substitute 8 oz unsweetened oat milk or almond milk and omit half-and-half. Adjust vanilla and sweetener as desired.

Fill a 16 oz serving glass about 3/4 full with ice (roughly 1 cup of ice; adjust to taste).

Pour the chilled jasmine tea concentrate over the ice until it fills about half to two-thirds of the glass (approximately 4–5 oz of tea concentrate).

Slowly pour the milk mixture over the tea so the layers remain slightly separated for a pretty latte effect (about 6–8 oz depending on how strong you want the tea). If desired, gently stir once to combine.

Taste and adjust sweetness by adding additional simple syrup (½ tsp at a time) if needed. Garnish with a few dried jasmine petals or an edible flower if using.

Serve immediately with a straw or spoon. Stir before drinking to combine the milk and tea evenly.