Iced Breakfast Tea Latte

By
Lindsey Goodwin
Lindsey Goodwin
Lindsey Goodwin is a food writer and tea consultant with more than 12 years of experience exploring tea production and culture.
Learn about The Spruce Eats' Editorial Process
Updated on 05/25/22
Tested by
Jacqueline Tris
Jacqueline Tris
Tested by Jacqueline Tris
Jacqueline is a freelance recipe tester and developer, with a love of content creation and fun recipes.
Learn about The Spruce Eats' Editorial Process
Coffee break
michellegibson/Getty Images
Prep: 12 mins
Cook: 0 mins
Total: 12 mins
Serving: 1 serving
Nutrition Facts (per serving)
31 Calories
1g Fat
3g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 31
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 4%
Cholesterol 5mg 2%
Sodium 38mg 2%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 2g
Vitamin C 0mg 1%
Calcium 80mg 6%
Iron 0mg 0%
Potassium 90mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With so many caffeinated options multiplying by the minute in coffee shops around the world, it's easy to forget that tea is also a delicious caffeinated beverage that can give you a quick boost of energy. Usually containing between 15 and 70 milligrams of caffeine per cup, compared to the whopping 200 milligrams a cup of coffee could contain (depending on the brew and preparation), black tea has the highest level of caffeine of all teas when brewed very dark, whereas white and green teas have the least.

For this delicious any time beverage (created in a beloved Colorado tea spot smartly named The Tea Spot), you'll need a bold breakfast blend tea. The options are varied, as not all breakfast blends are the same. They're all highly caffeinated black tea leaves, which you might need in the morning, but their flavors depend on the mixture of tea leaves. Breakfast blends have strong flavors and are intended to pair well with milk and sugar, and also to hold their own while accompanying a hearty breakfast.

English, Irish, and Scottish blends are all different, having different percentages of different tea leaves, from Assam to Ceylon or Darjeeling, among many other teas from Asia and Africa. To make this iced latte choose a blend you enjoy and your preferred milk or milk substitute. If using a plant-based option go for soy, hazelnut, or oat, as these are thicker and make a heartier beverage. Mix this iced latte right before enjoying and you'll find a new way of getting an energy kick with tons of flavor minus excessive caffeine.

"If you don’t like coffee or need a midday boost, this latte is for you. I used a blend of coconut and almond milk, which paired perfectly with English tea. I love how you can choose your adventure with this drink and pick the milk substitute and sweetener of your choice." —Jacqueline Tris

Iced Breakfast Tea Latte Spruce/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 to 4 teaspoons English breakfast tea leaves, or other breakfast tea blend

  • 8 ounces boiling water

  • 2 ounces milk, or non-dairy milk substitute

  • Honey, agave, or vanilla, to taste, optional

Steps to Make It

  1. Gather the ingredients.

  2. Steep 2 teaspoons of tea leaves in the boiling water for 5 minutes. If you like a stronger, darker beverage, steep the full 4 teaspoons of tea leaves.

  3. Strain the tea leaves and discard.

  4. Pour the tea concentrate into a large shaker filled 2/3 with ice. Shake well.

  5. In a large glass, steam or froth 2 ounces of milk or milk substitute to twice its original volume.

  6. Add the iced tea concentrate to the milk. Sweeten with honey, agave, or vanilla if desired, and serve.

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