Want a creamy, cafe-style tea drink you can build at home in minutes? Here is how to make an iced tea latte: brew a strong tea concentrate, sweeten it while it is still warm, chill it, then pour it over a glass of ice and top with cold milk. That extra-strong brew is the whole trick — it keeps the tea flavour bright and bold once the milk softens it, so the drink tastes rich instead of watery.
An iced tea latte sits somewhere between a plain glass of iced tea and a milky coffee latte. Think of an iced Earl Grey London Fog, a warmly spiced tea latte, or a whisked matcha over ice: bold tea, cold milk, a little sweetness. Below you will find the core method, exact ratios for one tall glass, a no-heat cold-brew option, and easy variations.
What Is an Iced Tea Latte?
An iced tea latte is tea plus milk served cold over ice — a distinct drink from a plain iced tea, which is simply chilled tea with no milk. The milk is what makes it a latte: it rounds out the tannins, adds body, and gives the drink that smooth, creamy finish. You can use any milk you like — whole dairy, half-and-half for extra richness, or a plant milk such as oat, soy, almond or coconut.
Because milk mutes flavour, the tea has to work harder than it would in a normal cup. That is why the secret to a good iced tea latte is not the milk or the ice — it is a concentrated brew.
The Best Teas for an Iced Tea Latte
Almost any bold tea makes a good latte, but some shine brighter than others:
- Black tea — English breakfast, malty breakfast blends, or a robust black blend stand up beautifully to milk. Earl Grey, scented with bergamot, becomes a London Fog when you add vanilla. If you want to understand the base, see what black tea is.
- Spiced blends — a warmly spiced, chai-style blend (cinnamon, cardamom, ginger, clove and a little black pepper) is practically made for milk and ice.
- Matcha and hojicha — whisked matcha (a stone-ground green tea powder from Japan) and roasted hojicha both make gorgeous grassy or toasty lattes. For the green-tea basics, see how to make green tea.
- Rooibos — this reddish herb from South Africa is naturally caffeine-free, so it is the go-to for an evening or a kid-friendly latte.
The Key Technique: A Strong Tea Concentrate
The single most important step is brewing a tea concentrate — roughly double or triple the usual amount of leaf or bags, in less water. A normal cup might use one bag per cup; for a latte, use two to three bags in about half a cup of water. When you pour that over ice and add milk, the flavour holds instead of fading to a pale, milky nothing.
Sweeten the concentrate while it is still warm so the sugar dissolves cleanly. Getting a good brew in the first place comes down to water temperature and steeping time, and both matter even when you are pulling a concentrate. One caution: green, white and delicate black teas turn bitter in boiling water, so brew those in cooler water (around 70-80 C / 160-175 F) or steep them for a shorter time, even when you are making a concentrate.
Ingredients for One Tall Glass
- About 1/2 cup (120 ml) strong tea concentrate — from 2-3 tea bags or 2-3 teaspoons loose leaf steeped in about 1/2 cup water
- 1/2 to 3/4 cup (120-180 ml) cold milk of your choice (dairy or plant)
- Sugar, simple syrup or honey to taste (start with 1-2 teaspoons)
- A glass of ice
- Optional: a splash of vanilla, or a pinch of cinnamon or cardamom
How to Make an Iced Tea Latte, Step by Step
- Brew a strong concentrate. Steep 2-3 tea bags in about 1/2 cup of hot water (use cooler water for green, white or delicate teas). Give black tea 4-5 minutes; green and white teas 2-3 minutes. Remove the bags.
- Sweeten while warm. Stir in your sugar, simple syrup or honey while the concentrate is still hot so it dissolves fully. Add vanilla or spice now if you are using it.
- Chill it. Let the concentrate cool, then refrigerate until cold. Brewing hot and then chilling — rather than leaving tea to sit warm — keeps it safe and tasting fresh.
- Build the glass. Fill a tall glass with ice. Pour in the cold concentrate, then top with cold milk and stir. Taste and adjust the sweetness or milk.
- Optional foam. For a cafe look, froth some of the cold milk with a handheld frother or shake it in a sealed jar, then spoon the foam on top.
A Cold-Brew Concentrate (No Heat)
You can skip the stove entirely. Put 3-4 tea bags in about 3/4 cup of cold water, cover, and steep in the refrigerator for 6-12 hours (a little less for green tea, which can turn bitter). Strain, sweeten with simple syrup — since sugar dissolves poorly in cold liquid — and use it just like the hot-brewed concentrate. Cold-brewing is gentler and pulls slightly less caffeine. For more on chilled brewing, see our guide to cold-brew tea. Whichever route you choose, always cold-brew in the fridge — never leave tea to steep warm on the counter for hours, since warm water can let bacteria grow.
Iced Tea Latte Styles
| Style | Tea base | One-line note |
|---|---|---|
| Classic / London Fog | Black tea or Earl Grey | Malty and bold; add vanilla to Earl Grey for a London Fog. Contains caffeine. |
| Spiced | Warmly spiced black blend | Cinnamon, cardamom, ginger and clove; cozy over ice. Contains caffeine. |
| Matcha | Whisked matcha | Bright green and grassy; whisk the powder with a little water first. Contains caffeine. |
| Rooibos | Rooibos herb | Naturally sweet and caffeine-free; great for the evening. |
Caffeine-Free and Spiced Variations
Caffeine-free: swap in rooibos or a herbal blend and brew it just as strong. Rooibos is naturally a little sweet, so you may need less added sugar.
Spiced version: add a cinnamon stick, a few crushed cardamom pods and a slice of fresh ginger to the concentrate as it steeps, then strain. A pinch of ground cinnamon over the foam finishes it.
Storage, Make-Ahead & Food Safety
The sweetened concentrate is the make-ahead hero: brew a batch, keep it covered in the refrigerator, and it will stay good for about 2-3 days. Add the milk fresh to each glass rather than storing the two mixed together — tea and milk combined do not keep as well and can separate. Green and white tea concentrates are best within about 2 days.
For food safety, always brew-then-chill (or cold-brew in the fridge), keep the concentrate covered and refrigerated, and keep your dairy or plant milk cold and use it promptly. Do not let the finished latte sit warm for long.
Serving Ideas
Finish with a dusting of cinnamon or cocoa over the foam, a drizzle of vanilla syrup, or a light grating of nutmeg. A tall glass, plenty of ice, and a wide straw make it feel like a treat. Matcha lattes look striking layered — pour the milk over ice first, then float the green matcha on top.
A Note on Caffeine and Safety
Be honest with yourself about caffeine: a latte built on black, green or matcha tea contains caffeine, while a rooibos or herbal version is caffeine-free. Cold-brewing pulls a touch less caffeine than a hot brew. Hojicha, a roasted green tea, is lower in caffeine but not caffeine-free. Any effects vary from person to person, so treat this as general food guidance and not medical advice — responses vary. One firm rule: never give honey to infants under 12 months. If you use a nut milk, check the label for tree-nut allergens such as almond.