Hot English Breakfast Tea Latte Recipe

Heat water

Bring water to near boiling (about 200–205°F / 93–96°C). For a 12 oz latte use 6 oz of hot water to make a concentrated tea.

Place 1 English breakfast tea bag (or 1 tbsp loose leaf in an infuser) in a heatproof cup or small pitcher. Pour the 6 oz of hot water over the tea.

Steep strongly for 4–5 minutes to extract a bold flavor. If you prefer less astringency, steep 3–4 minutes. Remove the tea bag or strain the leaves and discard.

Measure 6 oz whole milk. If using vanilla syrup and/or sugar, add them to the milk now (1 tsp vanilla syrup and/or 1 tsp sugar). For a richer latte, add 1 tsp heavy cream or butter to the milk.

Steam or heat the milk: for best texture, steam milk to 150–155°F (65–68°C) while creating microfoam. If you don't have a steamer, gently heat milk on the stovetop until hot but not boiling (about 140–150°F / 60–65°C).

Froth milk to create 1/4–1/2 inch of foam. Use a milk frother, handheld whisk, or briskly shake hot milk in a sealed jar for 20–30 seconds, then tap the jar on the counter to settle large bubbles.

Pour the concentrated English breakfast tea into a 12 oz serving cup (if steeped in a pitcher, transfer now).

Slowly pour the hot frothed milk over the tea, holding back foam with a spoon. Aim for roughly 6 oz milk to 6 oz tea to make a balanced latte.

Spoon the remaining foam on top to finish. If you added vanilla or sugar to the milk earlier, taste and adjust sweetness by stirring gently.

Optionally dust the foam with a light sprinkle of ground cinnamon or grated nutmeg (about 1/8–1/4 tsp) for aroma and presentation.

Serve immediately while hot. Enjoy with a biscuit or breakfast pastry.