Iced Breakfast Tea Latte Recipe

Written by
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 our editorial process
Lindsey Goodwin
Lindsey Vee Goodwin sipping tea
Published on 07/26/19 by 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's Editorial Process

Updated 07/26/19

Coffee break
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  • Total: 12 mins
  • Prep: 12 mins
  • Cook: 0 mins
  • Yield: 16 ounces (1 serving)

This Iced Breakfast Tea Latte Recipe was created by The Tea Spot in Boulder, Colorado. Like an iced espresso latte, it is made of ice and milk and is a strong, concentrated, caffeine-rich drink.

Ingredients

  • 4 teaspoons breakfast tea leaves (Bolder Breakfast tea leaves or other "breakfast tea" blend, such as English Breakfast Tea)
  • 8 ounces water (boiling)
  • 2 ounces milk (or milk substitute such as soy, almond, or rice milk)
  • Optional: sweetener (such as honey, agave or vanilla)

Steps to Make It

  1. Steep an 8-ounce concentrate of Bolder Breakfast tea using 2 teaspoons of tea leaves in boiling water for 5 minutes.

  2. Strain tea leaves.

  3. Pour into 16-ounce shaker filled 2/3 with ice cubes and shake well.

  4. Steam or froth 2 ounces of milk or milk substitute to twice its original volume.

  5. Add iced tea concentrate to milk or milk substitute and sweeten with honey, agave or vanilla if desired.

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