Hot Green Pomegranate Tea Latte Recipe

Steep green tea

Bring 180 ml water to about 75-80°C (not boiling). Place 1 tsp sencha in a teapot or infuser and pour the hot water over the leaves. Steep for 1.5–2 minutes for a bright, slightly vegetal cup. Strain and set aside.

Make quick pomegranate syrup

In a small saucepan combine 60 ml pomegranate juice and 30 g granulated sugar. Add 5 ml lemon juice. Stir over medium-low heat until sugar dissolves and mixture comes to a gentle simmer. Reduce heat and simmer 2–3 minutes until slightly thickened (it will thicken more as it cools). Remove from heat and let cool 1–2 minutes.

Taste and adjust sweetness: if you prefer a sweeter latte, add up to 1–2 tsp more sugar while warm and stir to dissolve.

Heat and froth milk

Pour 150 ml milk into a small saucepan and warm over medium-low until it reaches 60–65°C (steaming and small bubbles at edges) — do not boil. Stir in 1/4 tsp vanilla extract. Froth the warmed milk using a milk frother, handheld whisk, or by vigorously shaking in a tightly sealed jar for 20–30 seconds until velvety microfoam forms.

If using non-dairy milk, heat gently and froth as above; some plant milks produce less stable foam.

Combine tea and syrup

In a 12 oz (approximately 360 ml) serving cup, pour the steeped green tea. Add the warm pomegranate syrup and stir to combine. This yields a bright, slightly tart base.

Add milk

Slowly pour the frothed milk into the cup over the back of a spoon to layer if desired, holding back foam with a spoon and then spooning foam on top. Aim for total liquid plus foam to fill a 12 oz cup (approximately 360 ml).

Garnish and finish

Sprinkle 1 tbsp pomegranate arils on top and optionally dust a light 1/4 tsp of matcha powder over the foam for color and an extra green-tea note. Serve immediately.