Iced English Breakfast Tea Latte Recipe

Steep the tea

Bring 6 oz (about 175 ml) of water to a near-boil (just off boil, ~200°F / 93°C). Pour over 2 English breakfast tea bags in a heatproof container. Steep for 4 minutes for robust flavor, then remove and gently press the bags against the side of the container to extract remaining liquor. Discard tea bags.

Cool the tea quickly

Immediately transfer the steeped tea to a small bowl and place it in an ice bath or add 2–3 ice cubes to cool it to room temperature within a few minutes. Alternatively, allow tea to cool for 8–10 minutes at room temperature. You should have about 5–6 oz of cooled tea remaining.

Mix milk and cream

In a separate measuring cup, combine 8 oz whole milk and 1 oz heavy cream. For a lighter latte, substitute half-and-half for the cream or use all milk; for dairy-free, use an unsweetened oat or almond milk and reduce cream to maintain richness.

Froth (optional)

If you prefer a slightly frothy top, froth the milk mixture briefly with a handheld frother or by shaking vigorously in a sealed jar for 10–20 seconds. Do not over-froth—this is an iced beverage.

Sweeten the tea

While the tea is still slightly warm (but not hot), stir in 1.5 tablespoons simple syrup and 1/4 tsp vanilla extract until fully dissolved. Taste and adjust: add more simple syrup or a flavored syrup to taste if you prefer sweeter.

Fill a 16-oz (475 ml) glass with 1 cup of ice cubes.

Pour the cooled, sweetened tea over the ice, filling roughly one-third of the glass (about 5–6 oz).

Slowly pour the milk and cream mixture over the tea to create a layered effect. Leave a little room at the top for movement.

Stir gently to combine before drinking, or leave layered and stir as you sip. If you frothed the milk, spoon a small amount of foam on top.

Optional: Lightly dust the top with a pinch of ground cinnamon or grated nutmeg for aroma.

Serve immediately with a straw or stirring spoon. Enjoy chilled.