Iced Shaken Tea Latte Recipe

Brew concentrated tea

Bring 240 ml water to near-boil (about 95°C). Pour over 2 black tea bags (or 2 tablespoons loose-leaf in an infuser) in a heatproof container. Steep for 4 minutes for strong flavor, then remove tea bags (or strain leaves).

While the tea is still hot, add 25 g granulated sugar and 1 tsp vanilla extract. Stir until sugar is fully dissolved to make a sweetened tea concentrate. Allow the tea to cool at room temperature for 10–15 minutes, then chill in the fridge or an ice bath until cold (or use cooled brewed tea). You should end up with approximately 180–200 ml of sweetened tea concentrate.

Fill shaker

In a cocktail shaker or jar with a tight lid, add a generous handful of ice (about 150–200 g) and pour in the chilled sweetened tea concentrate.

Shake to aerate

Close the shaker and shake vigorously for 10–15 seconds. Shaking chills and slightly froths the tea, creating a light foam and cooling it rapidly.

Prepare serving cup

Fill a 16 oz (about 475 ml) glass with fresh ice cubes (about 100 g).

Combine tea and milk

Strain the shaken tea over the ice in the glass, filling it about two-thirds full. Pour 180 ml whole milk (and 30 ml half-and-half if using) slowly over the back of a spoon or down the side of the glass to create a layered latte effect.

Optional garnish & serve

Sprinkle a pinch of ground cinnamon on top if desired. Serve immediately with a straw or stirrer so the drinker can mix to taste.