The first sip of an Iced English Tea Latte hits differently—cool, creamy, just the right touch of sweetness, and that signature malty black tea flavor swirling through the ice. Years ago, I stumbled upon this creamy homemade latte recipe at a tiny café in London. It was mid-July, and the city was sweltering. Hot tea? Not a chance! But then I spotted a barista pouring cold milk over strong, fragrant English breakfast tea, topping it with ice, and swirling in honey. I was hooked immediately. After that, I just had to figure out how to make this at home (and, honestly, I think my version is even better).
If you’re craving something refreshing but still want that cozy, classic tea flavor, this Iced English Tea Latte recipe is about to become your go-to. It’s perfect for sunny mornings, lazy afternoons, or any time you need a little pick-me-up without turning on the stove for ages. And let’s face it, those coffee shop tea lattes can get pricey. At home, you control the sweetness, the amount of ice, and just how creamy you want it. Plus, the ingredients are super basic—no weird syrups or fancy gadgets needed.
I’ve tested this recipe more times than I’ll admit (my family always lines up when I announce “tea latte time!”). Whether you’re a classic tea fan or just want to try something new that feels a bit fancy, this iced English tea latte has you covered. And if you’re like me—someone who loves a good drink that’s both comforting and cooling—this recipe is sure to find a permanent spot in your kitchen routine.
Why You’ll Love This Iced English Tea Latte
- Quick & Easy: Ready in under 10 minutes, with no complicated steps. Perfect for a last-minute craving or afternoon treat.
- Simple Ingredients: Uses classic staples like English breakfast tea, milk, honey, and ice—nothing you can’t find at any grocery store.
- Perfect for Any Occasion: Brunch with friends, a refreshing afternoon pick-me-up, or a fancy treat to sip while reading outside.
- Crowd-Pleaser: Even picky tea drinkers and coffee lovers give this their stamp of approval. My kids ask for a “fancy tea” version all the time!
- Unbelievably Delicious: The blend of robust black tea, creamy milk, and a touch of sweetness is pure comfort—cooling and soul-soothing at the same time.
What really makes my iced English tea latte different? I use a double-steep method for stronger tea flavor, then whisk the milk until it’s frothy before pouring over ice (even without a fancy frother, a good shake works wonders). You can adjust the sweetness or play with non-dairy milks, but the heart of this drink is the balance between the bold tea and silky milk. It’s not just another iced tea—it’s a creamy, dreamy experience that feels like a café treat but is secretly so easy. And honestly, isn’t it just the best when you can whip up something that looks and tastes special with almost no effort?
For me, there’s something about pouring that chilled tea over ice, watching the milk swirl in, and knowing you made it yourself. It’s a little everyday luxury. Trust me, once you try this, you’ll be making it on repeat all summer long (and maybe even in winter, if you’re like me and love iced drinks year-round!).
Ingredients Needed for a Creamy Homemade Iced English Tea Latte
This recipe keeps things simple and classic. Here’s what you’ll need for the perfect iced English tea latte—nothing fancy, just delicious basics that work magic together.
- English Breakfast Tea Bags (2): The heart of the latte. I swear by Twinings or Yorkshire Tea for a bold, malty base, but any good-quality black tea works. Loose leaf is lovely, too—just use about 2 teaspoons per cup.
- Water (1 cup / 240 ml): For steeping the tea. Filtered water is best—makes a fresher tasting brew.
- Milk (1/2 to 3/4 cup / 120-180 ml): Whole milk gives you that classic creamy texture, but I often swap in oat milk or almond milk for a dairy-free version. Skim milk works, but the latte is less rich.
- Honey or Maple Syrup (1-2 teaspoons / 5-10 ml): Adds gentle sweetness. I love using wildflower honey, but maple syrup brings a subtle caramel note. You can skip it or use your favorite sweetener (like agave or even simple syrup if you want a vegan option).
- Ice Cubes (1-1.5 cups): Plenty of ice chills the drink quickly and keeps it frosty. I sometimes use tea ice cubes (freeze leftover brewed tea) so the flavor doesn’t get watered down as the ice melts—just a little bonus trick!
- Optional Toppings:
- Ground cinnamon or nutmeg (for a cozy touch)
- Whipped cream (if you’re feeling indulgent)
- Vanilla extract (1/4 teaspoon for a sweet twist)
Ingredient Tips: For the strongest tea flavor, stick with English breakfast or another robust black tea. Earl Grey is lovely for a floral twist, but be aware the bergamot is more pronounced. If you’re out of honey, brown sugar or even vanilla syrup works in a pinch.
Substitutions & Sourcing: For a vegan iced English tea latte, use your favorite non-dairy milk (oat, almond, or coconut are all great) and swap honey for maple syrup or agave. If you want a lower-carb version, try monk fruit sweetener. I sometimes use lactose-free milk for family members, and you honestly can’t tell the difference in flavor.
All these ingredients are easy to find, and you probably already have most in your kitchen. The best part? You can customize each component to fit your taste—no need to stick to one formula!
Equipment Needed
- Kettle or Saucepan: For boiling water. I use an electric kettle, but a stovetop pot works just as well. If you have a temperature-controlled kettle, aim for about 200°F (93°C) for black tea.
- Large Mug or Heatproof Measuring Cup: Perfect for steeping tea bags. Glass measuring cups make it easy to see the tea’s strength.
- Spoon or Small Whisk: For mixing in the sweetener. A mini whisk really helps dissolve honey or syrup, but a spoon is fine.
- Mason Jar with Lid or Cocktail Shaker: For frothing the milk. If you don’t have a frother, just shake the milk vigorously in a jar—works like a charm for creating foam.
- Tall Glass (16 oz/475 ml): To serve your iced English tea latte. A pint glass or even a mason jar is great for presentation.
- Strainer (if using loose leaf tea): Not needed for bags, but essential for loose tea leaves.
Personal Tips: I’ve made this recipe with everything from a basic saucepan to a fancy electric kettle, and honestly, the results are just as tasty. If you’re using a shaker, make sure it’s tightly sealed to avoid a milk shower (learned that one the hard way!). For frothing, a handheld milk frother is fun but totally optional.
Budget-Friendly Advice: You don’t need special gear. Just use what you have! And if you ever splurge on a milk frother, keep it clean—rinse after every use so the milk doesn’t dry inside.
Preparation Method: How to Make the Best Iced English Tea Latte
- Boil the Water:
Bring 1 cup (240 ml) of water to a boil using a kettle or saucepan. If you have a temperature-controlled kettle, set it to 200°F (93°C). This helps extract the boldest flavor from the black tea.
Tip: Use fresh, cold water—not water that’s been boiled before. It just tastes better. - Steep the Tea:
Place 2 English breakfast tea bags (or 2 teaspoons loose leaf) in a large mug or heatproof measuring cup. Pour the hot water over the tea, ensuring the bags are fully submerged.
Let it steep for 4-5 minutes for a strong, malty flavor. If you want your latte extra bold (like I do), press the bags gently with a spoon at the end.
Warning: Don’t over-steep longer than 6 minutes—otherwise the tea can get bitter. - Sweeten the Tea:
Remove the tea bags (or strain out loose leaves). Stir in 1-2 teaspoons (5-10 ml) honey, maple syrup, or sweetener of your choice while the tea is still hot. Mix until fully dissolved.
Troubleshooting: If the sweetener clumps, give it a brisk whisk or use a mini frother. - Cool the Tea:
Let the sweetened tea sit for 5 minutes to cool slightly. If you’re in a hurry, pop it in the fridge or freezer for a few minutes (just don’t forget it in there!). - Prepare the Milk:
Pour 1/2 to 3/4 cup (120-180 ml) milk into a mason jar with a lid, or a cocktail shaker. Add 1/4 teaspoon vanilla extract if using.
Seal tightly and shake for 30 seconds—until the milk is super frothy and a little bubbly. No frother? Just whisk it vigorously in a bowl.
Note: Don’t overfill the jar, or the milk won’t froth well. - Assemble the Drink:
Fill a tall glass with 1-1.5 cups ice cubes. Pour the cooled tea over the ice.
Slowly pour the frothed milk over the tea to create those beautiful swirls (my favorite part!). Give it a gentle stir if you like.
Top with a sprinkle of cinnamon or nutmeg, or a dollop of whipped cream for extra flair. - Serve and Enjoy:
Pop in a straw or sip straight from the glass. The flavors will meld as the ice melts—so good!
Efficiency Tip: Double or triple the recipe in advance and store the tea in the fridge, so you can make iced English tea lattes all week with hardly any effort.
Sensory Cues: The tea should be dark amber, fragrant, and robust. The milk should be creamy with tiny bubbles on top. When you pour the milk over the tea, you’ll see dreamy marbling—honestly, it’s so pretty you might want to snap a photo!
Cooking Tips & Techniques for the Perfect Iced English Tea Latte
After lots of trial and error (trust me, I’ve had a few weak or watery tea lattes in my day), I’ve picked up some tricks to guarantee a creamy, satisfying drink every single time.
- Double Up the Tea Bags: Never skimp on the tea—two bags (or 2 tsp loose leaf) per cup of water is key for that strong, punchy base. The ice and milk will mellow things out, so starting strong is best.
- Don’t Over-Steep: More time doesn’t mean more flavor—just more bitterness. Set a timer (I always forget otherwise) for around 4-5 minutes.
- Add Sweetener While Hot: It dissolves much better this way. If you wait until the tea is cold, you might end up with little granules or clumps.
- Froth by Hand: If you don’t have a milk frother, shake your milk in a mason jar or whisk by hand. It’s surprisingly effective and makes the latte feel extra fancy.
- Use Tea Ice Cubes: Freeze leftover brewed tea in an ice tray—this keeps your latte from getting watery as you sip.
One of my early mistakes was using just one tea bag and lots of milk—the result was bland. Also, sometimes I’d forget to cool the tea before pouring over ice, and all the ice would melt instantly! Now, I always let the tea cool a few minutes first, or I prep a batch ahead and keep it in the fridge. For multitasking, I make the tea while prepping breakfast or tidying up, then finish assembling when I’m ready to enjoy.
For consistent results, always measure your water and milk (no eyeballing, especially if you’re new to tea lattes). And don’t be afraid to taste and tweak—maybe you like more milk, or a splash less sweetener. That’s the beauty of a homemade iced English tea latte: you make the rules!
Variations & Adaptations
This iced English tea latte is endlessly customizable. Here are some of my favorite twists and tweaks (and a few reader favorites!):
- Dairy-Free or Vegan: Use almond, oat, or coconut milk, and swap honey for maple syrup or agave. Oat milk is especially creamy and steams up beautifully.
- Chai Latte Style: Steep the tea with a pinch of ground cinnamon, ginger, or cardamom for a spicy kick. You could even use a chai tea bag instead of English breakfast for a warming twist.
- Earl Grey Variation: Swap English breakfast tea for Earl Grey for a citrusy, floral note. Top with a dash of lavender sugar if you’re feeling fancy.
- Low-Carb: Use unsweetened almond milk and monk fruit sweetener for a low-sugar, low-carb treat.
- Cold Brew Method: Steep tea bags in cold water overnight in the fridge for a smoother, less tannic flavor. This is great when you want to prep ahead.
- Allergen Substitutions: If you’re allergic to nuts, stick to cow’s milk or oat milk. For soy allergies, avoid soy milk (obviously!).
One of my absolute favorites is the vanilla-cinnamon twist. I add a splash of vanilla extract and a sprinkle of cinnamon on top—makes it taste like a bakery treat! Don’t be afraid to get creative; this recipe is super forgiving. If you come up with a new variation, let me know—I love trying your ideas!
Serving & Storage Suggestions
This iced English tea latte shines brightest served ice-cold in a tall glass. I always use plenty of ice (sometimes even crushed for extra chill) and a straw—it’s somehow just more fun that way. For a brunch spread, set out a “latte bar” with toppings like cinnamon, nutmeg, and whipped cream so everyone can customize their own drink.
Pair this creamy drink with flaky pastries, buttery scones, or a fresh fruit salad. If you’re hosting, I love serving it alongside a platter of tea sandwiches for a playful afternoon tea vibe. For a cozy solo treat, just add your favorite book or a sunny window.
To store, keep the steeped tea (without milk or sweetener) in the fridge for up to 3 days. When you’re ready for a latte, just add ice, milk, and sweetener fresh. If you’ve already assembled the latte, it’s best enjoyed right away, but you can refrigerate leftovers for up to 24 hours (just give it a good stir before drinking).
Reheating is not really the goal here (since it’s iced), but if you want a hot version, just skip the ice and heat the milk before combining. Over time, the tea flavor deepens a bit in the fridge, which I actually love—so don’t worry if you forget it for a day!
Nutritional Information & Benefits
Each iced English tea latte (made with whole milk and honey) has approximately:
- Calories: 100-130
- Protein: 4-6g
- Fat: 4-7g (depends on milk choice)
- Sugar: 7-10g (varies with sweetener)
- Caffeine: 40-60mg (from black tea)
Black tea is rich in antioxidants (like theaflavins and catechins) that support heart health and boost focus. Milk adds a dose of calcium and protein, too. If you go dairy-free, oat milk still provides fiber and a creamy texture. Adjust the sweetener for your dietary needs, or skip it for a lower-sugar option.
There’s a small amount of caffeine, so keep that in mind if you’re sensitive. For gluten-free needs, all ingredients here are naturally gluten-free. As always, check labels if you have allergies (especially with non-dairy milks—they sometimes sneak in additives).
For me, an iced English tea latte is the perfect balance of flavor, refreshment, and a little energy boost—without any guilt. It’s one of those rare drinks that feels indulgent but is actually pretty wholesome.
Conclusion
This Iced English Tea Latte recipe has truly become my favorite way to enjoy tea, especially when I want something refreshing but still comforting. The creamy homemade latte is so easy, so customizable, and always delivers that “ahh” moment after the first sip.
I hope you give this recipe a try and make it your own—play with the tea, the milk, the sweetener, and all the fun toppings. There’s no right or wrong, just what tastes best to you. Personally, I love how it turns any regular afternoon into a little occasion (even if I’m just sitting on the porch with a good book).
If you try this iced English tea latte recipe, I’d love to hear how you make it your own! Drop a comment below, share your favorite twists, or tag me if you post a photo. Let’s make every day a little more delicious, one creamy homemade latte at a time. Cheers to simple joys and good tea!
Frequently Asked Questions
Can I use a different tea for my iced English tea latte?
Absolutely! While English breakfast tea gives the classic flavor, you can try Earl Grey, Irish breakfast, or even chai for a unique twist. Just make sure the tea is strong enough to stand up to the milk and ice.
What’s the best milk for a creamy iced tea latte?
Whole milk creates the creamiest texture, but oat milk is a wonderful dairy-free option. Almond, soy, or coconut milk all work well, too—use your favorite!
How do I make this recipe vegan?
Just use a plant-based milk (like oat or almond) and swap the honey for maple syrup or agave. The drink turns out just as creamy and delicious.
Can I prepare the tea in advance?
Yes, you can brew a batch of tea and keep it in the fridge for up to 3 days. Just add milk, sweetener, and ice when you’re ready to enjoy.
How do I keep my iced English tea latte from getting watery?
Try using tea ice cubes—just freeze brewed tea in an ice cube tray. They melt slowly and keep your drink bold and flavorful without dilution.
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Iced English Tea Latte
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
This Iced English Tea Latte is a creamy, refreshing drink made with strong English breakfast tea, frothy milk, and a touch of sweetness. It’s easy to make at home and perfect for a cozy pick-me-up on a hot day.
Ingredients
- 2 English breakfast tea bags (or 2 teaspoons loose leaf black tea)
- 1 cup (240 ml) water
- 1/2 to 3/4 cup (120–180 ml) milk (whole, oat, almond, or preferred milk)
- 1–2 teaspoons (5–10 ml) honey or maple syrup (or sweetener of choice)
- 1 to 1.5 cups ice cubes
- Optional: 1/4 teaspoon vanilla extract
- Optional toppings: ground cinnamon, nutmeg, whipped cream
Instructions
- Boil 1 cup (240 ml) of water using a kettle or saucepan (ideally to 200°F/93°C).
- Place 2 English breakfast tea bags (or 2 teaspoons loose leaf) in a large mug or heatproof measuring cup. Pour the hot water over the tea and steep for 4-5 minutes for a strong flavor.
- Remove tea bags (or strain loose leaves). Stir in 1-2 teaspoons honey, maple syrup, or sweetener of choice while the tea is still hot. Mix until dissolved.
- Let the sweetened tea cool for 5 minutes. For faster cooling, place in the fridge or freezer briefly.
- Pour 1/2 to 3/4 cup milk into a mason jar with a lid or cocktail shaker. Add vanilla extract if using. Seal and shake for 30 seconds until frothy, or whisk vigorously in a bowl.
- Fill a tall glass with 1-1.5 cups ice cubes. Pour the cooled tea over the ice.
- Slowly pour the frothed milk over the tea to create swirls. Stir gently if desired.
- Top with a sprinkle of cinnamon or nutmeg, or a dollop of whipped cream if desired.
- Serve immediately with a straw or drink straight from the glass.
Notes
For a stronger flavor, use two tea bags per cup of water. Sweeten while the tea is hot for best dissolving. Use tea ice cubes to prevent dilution. Oat milk is a great dairy-free option. Adjust milk and sweetener to taste. Store brewed tea in the fridge for up to 3 days. For a vegan version, use plant-based milk and maple syrup or agave.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Cuisine: British
Nutrition
- Serving Size: 1 tall glass (about 16 oz/475 ml)
- Calories: 100130
- Sugar: 710
- Sodium: 60120
- Fat: 47
- Saturated Fat: 24
- Carbohydrates: 1216
- Fiber: 1
- Protein: 46
Keywords: iced tea latte, English tea latte, creamy tea latte, homemade tea latte, summer drinks, British drinks, easy tea latte, dairy-free tea latte, vegan tea latte, afternoon tea, cold tea latte
