Tea Lattes: Types, Flavours and Easy Recipes to Make at Home

A tea latte is a strong tea base combined with steamed or frothed milk and, if you like, a little sweetener. The best tea lattes to make at home are matcha (grassy and creamy), chai (spiced and warming), London Fog (Earl Grey with vanilla), hojicha (roasted and toasty) and rooibos (naturally caffeine-free and mellow). To choose one, think about how much caffeine you want, which flavours you enjoy, and the occasion: a slow weekend breakfast, an afternoon catch-up or an evening get-together with friends.

This guide explains the main tea lattes types, compares their flavours, and gives tea lattes recipes you can make in a home kitchen without a café machine. It also covers glassware, food pairings and simple ways to serve tea lattes to a group.

What is a tea latte?

A tea latte is a drink made from a concentrated tea base topped up with hot milk, usually in a ratio of roughly one part tea to two or three parts milk. The word latte comes from the Italian for milk. Unlike a cup of tea with a splash of milk, a tea latte is mostly milk, so the tea must be brewed stronger than usual to keep its flavour.

Every tea latte has three building blocks:

• Tea base: a strong brew, a concentrate, or a powdered tea such as matcha whisked with a little water.
• Milk: dairy milk or a milk alternative, heated and frothed so it turns silky and slightly foamy. Milk heated and aerated with steam is called steamed milk.
• Sweetener (optional): honey, sugar, maple syrup, vanilla syrup or condensed milk, depending on the style.

What are the main tea lattes types?

The main tea lattes types are defined by their tea base: powdered green tea (matcha), roasted green tea (hojicha), spiced black tea (chai), bergamot-scented black tea (London Fog), strong black tea with condensed milk (Thai-style), and caffeine-free herbal infusions such as rooibos. The table below compares them.

Which tea latte suits beginners?

A chai latte or London Fog is usually the easiest starting point for people new to tea lattes, because familiar spices and vanilla make the drink taste approachable and sweet. Matcha has a more distinctive grassy flavour that some people love immediately and others grow into.

What are green tea lattes?

Green tea lattes are tea lattes made with green tea, most commonly matcha or hojicha, rather than black or herbal tea. They tend to be lighter and more vegetal than black tea lattes, and they are popular both hot and iced.

Matcha latte

Matcha is finely ground green tea powder, traditionally from Japan. Because you whisk the powder into water and drink the whole leaf rather than an infusion, matcha gives a vivid green colour and a concentrated flavour. Look for a bright green powder labelled for lattes or culinary use; dull, yellowish powder tends to taste flat and bitter. Ceremonial-grade matcha is smoother but more expensive and is often saved for drinking with water alone.

Hojicha latte

Hojicha is Japanese green tea that has been roasted, which turns the leaves brown and gives a toasty, nutty taste. A hojicha latte looks more like a coffee drink than a green tea, which makes it a good choice for guests who find matcha too grassy. You can buy hojicha as loose leaf or as a powder; the powder is prepared like matcha.

Other green tea options

Brewed green teas such as sencha or jasmine green tea can also be used, but they need to be brewed strong to stand up to milk. Jasmine green tea with oat milk and a little honey makes a fragrant, floral latte.

How do you choose the best tea lattes for your taste and occasion?

The best tea lattes for you depend on three things: the flavour family you prefer, how much caffeine you want, and when and with whom you are drinking. Use these quick guidelines:

• If you like earthy, fresh flavours: choose a matcha latte.
• If you like coffee or toasted notes: choose a hojicha latte.
• If you like warming spices: choose a chai latte.
• If you like floral or citrus notes: choose a London Fog.
• If you want something rich and sweet: choose a Thai-style tea latte.
• If you want no caffeine: choose a rooibos latte, or a latte made from another herbal infusion.

For a morning brunch, matcha and chai feel lively and pair well with breakfast foods. For an afternoon catch-up, London Fog and hojicha are gentle and conversational. For an evening gathering, offering a rooibos latte alongside one caffeinated option means every guest has something that suits them.

Which ingredients do you need for tea lattes?

To make tea lattes at home you need a good tea base, a milk that froths well, a sweetener you enjoy, and a way to heat and froth the milk. A café-style machine is not required.

Choosing the tea base

Use loose-leaf tea, quality tea bags or tea powder. Because milk dilutes flavour, use about twice the amount of tea you would use for a normal cup, or steep it longer. A spoonful of loose tea per cup is a typical starting point for regular tea, so a latte might use two. Taste and adjust to your preference.

Milk and milk alternatives

Whole dairy milk froths into a creamy, stable foam and has a natural sweetness. Milk alternatives behave differently:

• Oat milk: creamy and mildly sweet; barista versions froth very well and suit matcha and chai.
• Soy milk: foams well and has a neutral, slightly beany taste; very hot or acidic conditions can make some soy milks separate.
• Almond milk: thinner, with a nutty flavour that suits hojicha and chai; foam is lighter.
• Coconut milk drink: adds tropical flavour that works with chai and Thai-style lattes.

Products sold as barista editions are formulated to froth more like dairy milk, so they are worth trying if foam matters to you.

Sweeteners

Sweeteners soften bitterness and round out spice. Honey suits London Fog and rooibos; maple syrup suits hojicha and chai; plain sugar syrup or vanilla syrup suits matcha; sweetened condensed milk is traditional in Thai-style tea. Add sweetener gradually, because some milk alternatives are already sweetened.

Heating and frothing the milk

Heat milk until it is hot and steaming but not boiling; around 60–65°C (140–150°F) is a common target, as hotter milk can taste cooked and froths less well. Ways to froth at home include:

• a handheld electric milk frother;
• a cafetière (French press), pumping the plunger up and down in warm milk;
• a lidded heatproof jar, shaken vigorously before or after heating;
• a steam wand on an espresso machine, if you have one.

Tea lattes recipes to make at home

The following tea lattes recipes each make one mug of about 300 ml (10 fl oz). Scale them up for guests, and adjust strength and sweetness to taste.

Matcha latte recipe

1. Sift 1–2 teaspoons of matcha into a wide bowl or mug to remove lumps.
2. Add about 60 ml (2 fl oz) of hot water at around 70–80°C (160–175°F); boiling water can make matcha bitter.
3. Whisk briskly in a zigzag motion until smooth and slightly frothy. A bamboo whisk, called a chasen, works best, but a small electric frother also works.
4. Heat and froth about 200–240 ml (7–8 fl oz) of milk.
5. Pour the milk over the matcha, holding back the foam with a spoon, then spoon the foam on top.
6. Sweeten lightly with sugar syrup, honey or vanilla syrup if you wish.

Iced variation: fill a glass with ice and cold milk, then pour the whisked matcha over the top for a layered green-and-white drink.

Chai latte recipe

1. Put 250 ml (about 1 cup) of water in a small pan with a few lightly crushed cardamom pods, a small cinnamon stick, 2–3 cloves, a few slices of fresh ginger and a pinch of black pepper.
2. Simmer for about 5 minutes to draw out the spice flavours.
3. Add 2 teaspoons of strong black tea such as Assam, or 2 tea bags, and simmer for 2–3 minutes more.
4. Strain the spiced tea into a jug. Use about half of it per mug.
5. Heat and froth about 180–200 ml of milk and pour it over the spiced tea.
6. Sweeten with sugar, honey or maple syrup and finish with a dusting of ground cinnamon.

Ready-made chai concentrates are a quick alternative; follow the dilution suggested on the label.

London Fog recipe

1. Steep 2 Earl Grey tea bags, or 2 teaspoons of loose Earl Grey, in about 120 ml (4 fl oz) of freshly boiled water for 4–5 minutes.
2. Remove the tea and stir in 1–2 teaspoons of vanilla syrup, or honey plus a few drops of vanilla extract.
3. Heat and froth about 180 ml (6 fl oz) of milk.
4. Pour the milk into the tea and top with the foam. A pinch of dried lavender on top adds a floral note.

Hojicha latte recipe

1. If using hojicha powder, whisk 2 teaspoons with about 60 ml of hot water until smooth. If using loose leaf, steep 2 tablespoons in 120 ml of very hot water for 2–3 minutes, then strain.
2. Heat and froth about 200 ml of milk; oat or almond milk suits hojicha's nutty flavour.
3. Combine, sweeten lightly with maple syrup or brown sugar, and serve.

Rooibos vanilla latte recipe (caffeine-free)

1. Steep 2 rooibos tea bags in about 120 ml of boiling water for 5–7 minutes; rooibos does not turn bitter with longer steeping, so a long brew is fine.
2. Stir in honey and a few drops of vanilla extract.
3. Top with about 180 ml of frothed milk and a pinch of cinnamon or nutmeg.

Thai-style iced tea latte recipe

1. Brew a very strong black tea using 3 tea bags in 150 ml of boiling water for 5 minutes. Thai tea mixes, often flavoured with spices, give the classic orange colour.
2. Stir in 1–2 tablespoons of sweetened condensed milk while the tea is hot, then let it cool.
3. Pour over a tall glass of ice and top with a splash of evaporated milk, whole milk or coconut milk drink.

How should you serve tea lattes at a gathering?

Tea lattes work well at gatherings because they are warm, welcoming and alcohol-free by nature, and most of the preparation can be done ahead. A little planning makes serving several guests easy.

Batch preparation tips

• Make chai, Earl Grey or rooibos concentrate in advance and keep it warm in a pan or flask.
• Whisk matcha just before serving, as it settles and loses its froth if left standing.
• Heat milk in a large pan and froth it in batches with a handheld frother.
• Offer at least one dairy milk and one milk alternative, plus a caffeine-free tea base.

Setting up a tea latte bar

A tea latte bar is a self-serve station where guests combine a tea base, milk and toppings themselves. Set out two or three tea bases in labelled flasks, a jug of hot frothed milk, sweeteners such as honey and vanilla syrup, and toppings like cinnamon, cocoa powder and grated nutmeg. This lets guests with different tastes, caffeine limits or dietary needs build a drink they will enjoy.

Glassware and cups

• Wide ceramic mugs or cups: keep hot lattes warm and give room for foam and dusted toppings.
• Heatproof glass mugs or double-walled glasses: show off the colours of matcha, hojicha and chai and the layers of milk and foam.
• Tall tumblers: suit iced matcha and Thai-style tea lattes.
• Chawan: a wide Japanese tea bowl that makes whisking matcha easier and looks striking on the table.

If you would like an adults-only variation, a small splash of spiced rum in chai or a little cream liqueur in a London Fog is an occasional treat; keep portions modest and make sure the alcohol-free versions are just as appealing, so no one feels left out.

What food pairs well with tea lattes?

Tea lattes pair best with foods that echo or balance their main flavour: spiced lattes with baked goods and warm spices, green tea lattes with light, delicate sweets, and floral lattes with buttery bakes and citrus.

For a brunch, pair matcha or chai lattes with a mix of sweet and savoury dishes. For an afternoon tea, London Fog with scones and small cakes makes a cohesive spread. For a relaxed evening, rooibos and hojicha lattes with chocolate or a cheese board keep the mood calm.

How do you get the best results with homemade tea lattes?

Great homemade tea lattes come down to a strong tea base, milk heated without boiling, and sweetness added gradually. Keep these points in mind:

• Brew stronger than usual: milk mutes flavour, so double the tea or steep longer.
• Watch the water temperature: cooler water for matcha and green tea, freshly boiled water for black tea and rooibos.
• Sift matcha: it prevents lumps and gives a smoother drink.
• Do not overheat milk: boiling milk tastes flat and froths poorly.
• Taste before sweetening: many milk alternatives and concentrates already contain sugar.
• Experiment gradually: once you know which tea lattes types you enjoy, change one element at a time, such as the milk or sweetener, to find your favourite combination.

With a few tea bases on hand and a simple way to froth milk, you can offer friends and family a café-style drink that suits almost any taste, caffeine preference or occasion.