Lemon Loaf Tea Latte Concentrate
A creamy lemon-vanilla tea latte concentrate made with TAZO Glazed Lemon Loaf tea, honey, vanilla syrup and frothed milk and cream. Make the tea concentrate ahead and keep it refrigerated for an easy and quick hot or iced tea latte.
Ingredients
For the Tea Base
- 7 cups hot water
- 8 TAZO Glazed Lemon Loaf tea bags
- 6 tablespoons sugar-free vanilla syrup
- 3 tablespoons vanilla honey
For One Hot Tea Latte
- 5 ounces Lemon Loaf Tea Latte Concentrate
- 2.5 ounces 2 percent milk
- 2.5 ounces half and half
For one Iced Tea Latte
- 6-8 ounces Lemon Loaf Tea Latte Concentrate
- 6-8 ounces milk
- glass ice
Instructions
Make the Tea Latte Concentrate
- Steep the tea in the hot water for 10–12 minutes. Remove the tea bags.
- While the tea is still warm, stir in the vanilla syrup and honey until completely incorporated.
- Serve immediately, or cool and refrigerate the tea base for later.
Make one Hot Tea Latte
- Heat the tea concentrate.
- Combine the 2% milk and half-and-half in a milk frother. If using a Nespresso Aeroccino, fill to the cappuccino line and hot-froth.
- Pour the hot frothed milk mixture into the tea, spooning the remaining foam over the top.
- The amounts above fit my mug, but the concentrate makes the recipe easy to adjust for yours. Fill your mug approximately halfway with tea concentrate, then use one-quarter of the mug’s capacity in 2% milk and one-quarter in half-and-half, leaving a little room for the milk to expand as it froths.
- Drink immediately.
Make one Iced Tea Latte
- Fill glass with ice. Add in 6-8 ounces of refrigerated tea latte concentrate, until glass is approximately half full. Fill rest of glass with cold milk. Stir and enjoy.
Notes
Storage: Refrigerate the tea concentrate in a covered pitcher or container for up to 5 days. Stire before using.
Make it Your Own: Adjust the amount of milk to taste. For a stronger tea flavor, use a little less milk; for a creamier latte, use a little more.