Iced Chamomile Tea Latte Recipe

Heat water and steep

Bring 240 ml water to a near boil (about 95°C / 203°F). Remove from heat and add 2 tablespoons chamomile flowers (or 2 tea bags). Cover and steep for 7–8 minutes for a strong concentrate.

Sweeten and finish

After steeping, strain the flowers (or remove tea bags) into a heatproof container. Stir in 1 tablespoon honey or simple syrup while warm so it dissolves. Add 1 teaspoon vanilla extract if using. Allow concentrate to cool to room temperature, then chill in the refrigerator for at least 10 minutes (can be made ahead and chilled up to 24 hours). Yield: about 180–200 ml concentrate.

Prepare glass

Fill a 16-ounce (about 480 ml) glass with 1 cup (approx. 240 ml) of ice cubes to chill the drink and create proper dilution.

Add chamomile concentrate

Pour 120 ml of the chilled chamomile concentrate over the ice. For a milder tea flavor, use 90 ml; for stronger, use up to 150 ml. The recipe is balanced for 120 ml.

Add milk

Pour 240 ml milk of choice over the chamomile concentrate and ice. Stir gently to combine. If you prefer a layered look, pour milk slowly over the back of a spoon so it floats above the tea before stirring at the table.

Adjust sweetness and texture

Taste and add additional honey or simple syrup (up to 1 tsp) if desired. If you want a frothier latte, froth 60 ml of the milk before pouring on top.

Garnish and serve

Sprinkle a pinch (about 1 tsp) of edible chamomile petals or a light dusting (about 1 tsp) of ground cinnamon or nutmeg on top. Serve immediately with a straw.