Hot Jasmine Tea Latte Recipe

Heat water

Bring 240 ml of water to 80–85°C (175–185°F). If you don't have a thermometer, bring to a near-simmer and let cool 1 minute.

Place 2 tsp jasmine green tea leaves (or 2 tea bags) in a small teapot or infuser. Pour the hot water over the leaves and steep for 2 to 3 minutes. Avoid over-steeping to prevent bitterness.

Strain the leaves (or remove tea bags) and transfer the brewed jasmine tea to a heatproof container. Set aside and keep hot.

Warm the milk

Pour 200 ml whole milk into a small saucepan and warm over medium-low heat until the milk reaches about 60–65°C (140–150°F). Do not boil; you should see small bubbles around the edge.

Sweeten (optional)

If using sweetener, stir 15 ml simple syrup or honey and 2 ml vanilla extract into the warmed milk until dissolved. If using matcha for extra color/umami, whisk 1 tsp matcha with a tablespoon of a little warmed milk to make a smooth paste, then whisk into the warmed milk.

Froth the milk

Froth the warmed milk using a milk frother, handheld whisk, or by vigorously shaking in a sealed jar for 20–30 seconds. If you have extra 40 ml milk, froth that separately to create a thicker foam layer. Aim for microfoam — creamy and slightly velvety.

Preheat a 12 oz cup by rinsing with hot water, then pour out the rinse. Add the brewed jasmine tea (approximately 120–140 ml) to the cup, leaving room for milk (target final volume 12 oz / ~355 ml).

Slowly pour the warmed, frothed milk into the tea, holding back the foam with a spoon. Fill to near the top, then spoon the remaining foam on top to create a creamy layer.

Taste and adjust sweetness, adding a little more simple syrup or honey if desired (up to another 10 ml).

Garnish with a light dusting of matcha or a few dried jasmine petals on top of the foam, if using.

Serve immediately while hot. Stir gently before sipping to blend the top foam with the tea if desired.