How to make tea latte

(c) Crystal Derma for use by The English Tea Store, all rights reserved.

I recently made a visit to the Washington DC area to visit my fiance. Now, I am engaged to a wonderful man. He makes me coffee and cups of tea whether I want it or not and I always want to return the favor. So when I was out there, I offered to make him a cup of tea. However, he was surprised when I brought him his cup of Lover’s Leap with just milk and sweetener in it. “I thought you were going to steam the milk,” He said. “Like make it a latte.” It made me raise an eyebrow. The people in Britain do not take their tea in latte form. I take my tea with a simple milk and sweetener. I’m still trying to pick up the habit of drinking it more than once a day.

What exactly is a tea latte? It’s just like a latte made with coffee or espresso. It has steamed milk but instead of the eye-opening java, it’s tea! My fiance works for a certain coffee shop that makes a very popular kind of tea latte. Actually, two types. Green tea and chai tea are very popular among the masses but it can also be made with other kinds of tea like black.

In order to make a tea latte, one would need a steaming wand to froth the milk. I know that not everyone possesses that type of equipment. However, my fiance told me that I could make it at home by using a whisk while heating up some milk. So I brewed some Yorkshire Tea just like I normally would and added my homemade whisked milk. The addition of sweetener made things even better. The result? Very creamy and delicious! The latte stays hot with the addition of hot milk rather than cold milk when making a British style cup of tea.

The most popular types of tea lattes are chai and green tea. The one I made was pretty much considered a “London Fog” with the latte being made with black tea. I enjoyed the one I made so I can’t wait to make one for my loving fiance next time I see him. I can show him my latte making skills!

Simple Tea Latte

Teabag
8oz water
8oz milk (either dairy or non)
Whisk or fork

Boil the water and steep your teabag like you normally would, discard teabag. Then, using a saucepan over low heat, heat the milk and whisk/stir with fork until the milk becomes hot and/or frothy. Pour into tea, and sweetener or syrup. Enjoy!

~CD

Editor’s note: I used to be a barista, and am a bit of a snob. I have the Brevelle machine in my kitchen to prove it. 🙂 I highly recommend using a steaming wand. A note on steamed milk, regardless, is that when it reaches the proper temperature (130-160 degrees F) the natural sugars are brought out and it is the sweetest – too hot you scald; not hot enough you do not draw out the natural sugar. The steaming also stretches the milk – expands it – and you want about 30% stretching or you end up with a cappuccino consistency. One final note – you do not want to add too much air when you whisk, or you can destroy the smooth consistency of the milk.

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