What you'll need
Froth This Way: A Creamy Tea Latte
Coffee has monopolised frothy milk for long enough.
A tea latte combines a concentrated brew with warm, creamy milk and a cloud of foam. It feels indulgent, looks café-worthy and works with far more teas than you might expect—not just chai.
Start with the basic recipe, choose the milk that suits your blend and finish it with a little something extra.
How to make it
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Add the tea to 100ml of water and brew for the time recommended on the pack.
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While the tea is brewing, gently heat the milk in a small saucepan or microwave until steaming but not boiling.
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Froth the warm milk using a handheld frother, milk frother or French press. No specialist equipment? Whisk it vigorously until foamy. Your arm gets a small workout; your tea gets a lovely hat.
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Remove the teabags or strain the leaves. Stir in any maple syrup, honey or sugar while the tea is still hot.
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Pour in most of the warm milk and stir gently.
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Spoon the remaining foam over the top and add your chosen finishing touch.
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Admire it briefly, then drink it while it’s warm.
Choose your milk
Your choice of milk changes both the flavour and texture of the finished latte.
Whole dairy milk
Rich, smooth and creamy with a rounded finish. It works especially well with bold black teas, chai and chocolatey blends.
Semi-skimmed milk
A balanced everyday choice that still froths well without making the drink feel too heavy.
Oat milk
Creamy with a gentle natural sweetness. Brilliant with malty, biscuity, spiced and vanilla-led teas. A barista-style version will usually create better foam.
Soya milk
Full-bodied with a subtle nuttiness and plenty of creaminess. Heat it gently, particularly when using a more acidic blend, as it can sometimes separate.
Almond milk
Light and distinctly nutty. It suits vanilla, chocolate and warming spice, although it creates a less creamy latte than oat or cashew.
Cashew milk
Smooth, creamy and milder than many other nut milks. It lets the tea keep plenty of its character while still giving the latte a rich texture.
Coconut milk
Creamy, naturally sweet and definitely not shy. Use a coconut milk drink from a carton rather than thick tinned coconut milk, and pair it with teas that can handle its tropical flavour.
Whichever milk you choose, heat it gently and avoid boiling. Too much heat can affect the flavour, texture and its ability to create lovely foam.
Dress it up
The basic tea latte is only the beginning.
Cinnamon
Adds familiar warmth and works beautifully with black tea, chai, apple, vanilla and biscuity blends.
Nutmeg
Rich, fragrant and slightly sweet. Use the tiniest pinch—a little nutmeg goes a very long way.
Cardamom
Crush one pod and infuse it with the tea, or add a light dusting on top for a fragrant chai-like twist.
Vanilla
Add a drop of vanilla extract to make the latte taste softer, sweeter and more dessert-like.
Cocoa
Dust a little cocoa powder over the foam or stir half a teaspoon into the hot tea for a chocolatey finish.
Maple syrup
Adds caramel-like sweetness and works especially well with oat, cashew and dairy milk.
Orange zest
A tiny grating over the top brings fragrant citrus without adding enough juice to split the milk.
You can also add a tiny pinch of sea salt to chocolate, caramel or vanilla-led lattes. It shouldn’t taste salty; it simply makes the other flavours feel a little fuller.
Choose the right tea
Black tea, chai, rooibos, honeybush and blends featuring cocoa, vanilla, nuts or warming spices are natural latte material.
Very delicate teas can disappear beneath the milk, while citrus-heavy or acidic fruit blends may cause some milks to separate. There are plenty of delicious experiments available without inviting curdling into your afternoon.
A brilliant blend to try
Biscuit Break
Malty black tea, date, chicory, cocoa shells and vanilla make Biscuit Break practically destined for latte life. Try it with oat or cashew milk, a little maple syrup and a dusting of cinnamon for full biscuit-tin energy.
Strong tea, creamy milk and a flourish on top. Your kitchen is now the café - and fortunately, nobody is asking you to spell your name.
