This recipe debuted last summer at the 2015 Midwest Tea Fest, and it’s still such a favorite around here. I mean really, it is hard to get over such a simple and tasty drink!
I love a good iced latte. Creamy, sweet, and full of coffee it’s hard to beat a good iced latte. Iced lattes bring a little bit of magic and a whole lot of fun to even the most blistering of summer days. And, when that latte is made with tea instead of coffee (sorry-not-sorry, I’m a little biased), it is even better.
This recipe has quickly become our favorite iced drink this summer. Easy, quick, and delicious, it’s a winner during the active summer months! We used Highland Hearth Rooibos for this, but you can easily substitute any tea of your preference. We’ve been told that Creme Brulee, Amaretto, and Paris all work really well for this.
Highland Hearth Iced Latte
The following recipe is for one cup at a time, but do a bit of math and you can make a whole pitcher to share! Click Here to download the recipe.
1/4 cup boiling water
2 teaspoons tea – this time we used Highland Hearth Rooibos
A handful of ice cubes
1/2 cup chilled whole milk (vanilla almond milk is also yummy!)
Get it brewing:
Measure 1/4 cup of boiling water into a 2 cup liquid measuring cup. Add 2 teaspoons of tea and let steep for up to 7 minutes.
As it’s brewing, get out your ice.
When the tea is done brewing, you’ll have a small amount of super concentrated tea. Take the steeping tea out of the Concentrate and add the ice. Stir thoroughly.
After you’ve iced down your tea, pour the chilled milk into your tea.
Serve over ice with a dash of cinnamon on top in the fanciest glass you can find. Trust me, it makes everything better!