Iced Shaken Tea Latte Recipe

Brew the tea

Bring 240 ml (about 1 cup) of water to near-boil (about 95°C / 203°F). Pour over 2 black tea bags in a heatproof container and steep 3–4 minutes for a strong brew. Do not oversteep to avoid excessive bitterness.

Sweeten and cool

Remove tea bags, gently squeeze to extract liquid, and stir in 15 g granulated sugar (or 15–20 ml simple syrup) while the tea is hot until dissolved. Stir in 1 tsp vanilla extract if using. Allow the sweetened tea to cool to room temperature (about 10 minutes) or place in the refrigerator for 5–10 minutes to speed cooling.

Measure 200 ml cold milk and 30 ml half-and-half (skip half-and-half if you prefer lighter texture). Keep cold until ready to shake so the drink chills quickly and retains froth.

Combine and shake

Fill a cocktail shaker halfway with ice (about 1 cup). Pour the cooled sweetened tea into the shaker, then add the cold milk and half-and-half. Secure the lid and shake vigorously for 15–25 seconds until the exterior of the shaker is very cold and the mixture is frothy.

Serve

Fill a 16 oz serving glass with ice (if not already using iced shaker ice). Strain the shaken tea latte into the glass over the ice. The shaking should produce a frothy top.

Garnish (optional)

Lightly dust the top with 1/8 tsp ground cinnamon or nutmeg if desired. Serve immediately with a straw.