A hand holding a cup of English tea latte on a wood board

Creamy. Smooth. Not bitter. Comforting.

What else is there to say about this English tea latte?

We all know what a standard cup of tea is like. Tea bag, hot water, milk. Maybe a bit of sugar, if you want, but that's about it. Not much to it.

And while there's nothing wrong with a cup of tea like that, I like a tea with a bit more depth.

I like my tea creamy, smooth, and not bitter. Just like I said above!

I ordered an English tea latte from Starbucks once and was impressed by how good it was. But why would I want to keep paying $4 for a drink that seems so simple and gets served in a paper cup?

And the answer to that question is that I don't have to, and neither do you!

It literally takes only two ingredients to make this delightfully yummy cuppa English tea latte. Yes, TWO.

Pay attention now. It takes:

1) a tea bag

A dry tea bag in an empty white cup for English tea latte

2) milk.

White milk in a metal pot for English tea latte

Did you get all of that??

It is so ridiculously easy to make. You can simply heat up the milk and pour it over the tea bag, steep, remove the tea bag and you're done!

To fancy it up a bit, I learned that using a simple whisk to froth the milk up a bit as it heats up makes the latte look a little more coffee-shop-ish with that nice foam on top! Or, if you happen to have one of those handy-dandy battery-operated milk frothers, they work great and don't require as much wrist action on your part!

A metal whisk in frothy milk in a pot for English tea latte

I don't add any sugar to this English tea latte and find that it tastes perfect as is because the milk gives just the right amount of sweetness. If you want to add sweetener to yours, however, feel free!

I mentioned that this tea is not bitter. I think that, quite often, tea brewed in water tends to be bitter, and so we want to add sugar to try and mask it a bit. But when tea is steeped in milk, the milk mellows that bitterness and creates a richer flavor, and, not to mention, a nicer finish.

Milk being poured into a white mug with a tea bag for English tea latte

Creamy. Smooth. Not bitter. Easy. Two ingredients. Comforting. No paper cup.

I don't think there's any more to say except to go get your favorite mug and make this tea today!

~ Lisa.

Recipe

Yummy Cuppa English Tea Latte

A rich tea beverage you can make easily in your own home for a fraction of the cost at an expensive coffee shop.

4.38 from 8 votes

Print Pin Rate

Prep Time: 1

Cook Time: 5

Total Time: 6

Makes: 1 cup

Ingredients

▢ Milk (see Notes below)
▢ Tea bag (I use PG Tips)

Instructions

Place tea bag in your favorite cup or mug.
Measure out enough milk for the cup you will be using. Pour into a small saucepan and heat over low heat.
Whisk the milk occasionally, creating a froth. Do not let the milk come to a boil.
Once you see steam coming from the milk, give it another good whisk to work up the froth.
Pour into your cup and let the tea bag steep for in the hot milk for your desired amount of time. (I like to steep my tea bag for about 3-4 minutes.)
Give the tea bag a gentle stir and remove.

Notes

I use whole milk to make this tea. The whole milk makes for a creamier tea and it also froths up nicely.
If you want to use a non-dairy milk, use a nut milk or other variety which has enough fat content to froth up a foam.
Rice milk does not work well for creating a foam because there is little or no fat. That being said, if you do not care about the foam, go ahead and use rice milk! It will not taste as creamy or rich as using a milk with more fat.
Try making this tea latte with other teas such as chai, green tea, peppermint, etc.!

Nutrition

Calories: 208kcal

Have you made this recipe?Share a photo on Instagram and be sure to tag me @dayinthekitchen!

Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!

A white mug containing English tea latte, sitting on a brown wooden board

This post was originally published on May 21st, 2017, but was republished in December 2018 with new photos, instructional photos, and updated recipe notes.