There is something satisfying about a plain cup of tea: the steep, the steam and the first warm sip. But when you want a little more, a tea latte turns the same familiar ritual into something creamy, fragrant and worth lingering over.
These recipes are designed around all five AASANA blends. Use dairy milk or your favourite unsweetened plant-based option, then adjust the sweetness to suit your cup.
A Simple Tea Latte Base
Ingredients:
- 2 AASANA tea bags
- 3/4 cup (175 mL) freshly boiled water
- 1/2 cup (125 mL) warm or frothed milk
- Sweetener to taste, if desired
Method:
- Steep two tea bags in the water for 6 to 8 minutes so the flavour stays present after the milk is added.
- Remove the tea bags and stir in any flavour additions or sweetener.
- Top with warm, frothed milk and finish with the suggested garnish.
Mandarin Orange Spice Latte
Bright citrus and warm spice make this an easy cold-weather favourite, but the flavour is light enough to enjoy year-round.
- 2 Mandarin Orange tea bags
- 1/4 teaspoon vanilla extract
- A small pinch of cinnamon
- 1 teaspoon maple syrup, or to taste
- Orange zest for finishing
Prepare the latte using the base method. Stir the vanilla, cinnamon and maple syrup into the strong tea before adding the milk. Finish with a little orange zest.
Peppermint Chocolate Latte
Cool peppermint and chocolate are a classic pair. This one feels like dessert without requiring much more work than a regular cup of tea.
- 2 Peppermint tea bags
- 1 to 2 teaspoons cocoa powder
- 1 to 2 teaspoons sugar or maple syrup
- Dark chocolate shavings, optional
Whisk the cocoa and sweetener into the hot tea until smooth. Add the warm milk and finish with a few dark chocolate shavings. Cocoa contains a small amount of naturally occurring caffeine, even though the tea itself is caffeine-free.
Berry Vanilla Tea Latte
Berry Berry Blast makes a colourful latte with a lightly tart edge. Oat milk works especially well here because it stays creamy beside the fruit-forward blend.
- 2 Berry Berry Blast tea bags
- 1/4 teaspoon vanilla extract
- 1 to 2 teaspoons honey or maple syrup
- A few fresh berries for garnish
Brew the tea strongly, then let it cool for one minute before adding warm oat milk. Stir in vanilla and sweetener, then garnish with a few berries. A little natural separation can happen with tart herbal blends, so stir before sipping.
Rooibos Lemon Ginger Latte
Rooibos gives this latte a smooth base while ginger and lemon zest keep the flavour bright.
- 2 Rooibos Lemon Sunshine tea bags
- 2 thin slices fresh ginger
- 1 teaspoon honey, or to taste
- Finely grated lemon zest
Steep the tea bags and ginger together. Remove both, stir in the honey, then add the milk. Finish with lemon zest rather than lemon juice, which can cause milk to curdle.
Blue Nile Chamomile Vanilla Latte
Soft vanilla and honey settle naturally into chamomile for a gentle latte that feels especially good at the end of the day.
- 2 Blue Nile Chamomile tea bags
- 1/4 teaspoon vanilla extract
- 1 teaspoon honey, or to taste
- A small pinch of culinary lavender, optional
Prepare the latte using the base method, stirring the vanilla and honey into the brewed tea. Add the warm milk and finish with a very small pinch of culinary lavender if you enjoy a more floral cup.
Make It Iced
Use the same two tea bags but reduce the hot water to 1/2 cup (125 mL). Let the concentrate cool, pour it over a full glass of ice and add cold milk. Stir well and adjust the sweetness after tasting.
Start with the blend you already love, then make it your own.