I’m by no means a connoisseur, but I do enjoy tea. I downed iced tea by gallon over the summer but now that the temperature is beginning to turn chilly, I find myself making hot tea almost every day. A few weeks ago, I started to crave a tea latte and went about coming up with my own recipe. And, voila! I came up with a cinnamon tea latte.
For this recipe, I use: Teatulia’s Earl of Bengal Tea, warm milk and a cinnamon-infused simply syrup. The tea itself is a black tea, and I enjoy its naturally citrus-bergamot flavor mixed with a hint of cinnamon. However, most any black tea should do. Also, I use two tea pyramids per cup and this may seem too strong or too weak depending on your own tastes, so adjust accordingly.
Tea latte:
8 oz. water
2 pyramid bags
1/8-cup warm milk
Cinnamon-infused simple syrup to taste (see recipe below, make in advance)
First, set your water to boil. Then put your milk on the stove or in the microwave to heat—but don’t let it boil! When the water is ready, pour it over your tea bag(s) or loose leaf tea and let it steep according to package directions. Once the tea is done, add the warm milk. You can add more or less milk, depending on your own preferences. I don’t like my tea overly sweet, so I add around 1/8 of a teaspoon of the cinnamon simple syrup—but add the amount of syrup that meets your own preferences.
Cinnamon-infused Simple Syrup:
1-cup water
1-cup sugar
3 cinnamon sticks
Combine the water, cinnamon sticks and sugar in a saucepan, bringing the water to a gentle boil on the stove. The syrup will be finished when all of the sugar has dissolved into the water. Carefully remove the cinnamon sticks and then let the mixture cool. Store in the refrigerator, in an airtight container. (For me, the simple syrup usually last for 7-10 if refrigerated.)
If you have your own variation of a tea latte recipe, please let me know in the comments! I’m always curious to try something new.
