Exact quantities, then the method.
A caramel latte is mostly milk, sweetness and warmth, and a flavoured tea can carry all three without the Coffee. Brewing two bags in just a splash of water gives you a strong little concentrate that stands up to the milk rather than vanishing into it. Warm the milk gently and froth it, fold the two together, then run a thread of caramel over the top to finish. Pudding in a mug, more or less.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Vanilla and Caramel Tea Latte recipe. Canonical: https://teas.co.uk/recipes/black-tea/vanilla-and-caramel-tea-latte/
You'll need
- 2 tea bags of Lipton Black Tea with Vanilla and Caramel (for concentrate)
- 100ml freshly drawn water at 100C, just off the boil
- 200ml whole milk
- 1 teaspoon of caramel sauce (plus extra for drizzle)
- 1 drop of vanilla extract
- 1 300ml mug, warmed
- 1 small saucepan and a saucer for covering
- 1 small balloon whisk or milk frother
Method
- Steep the 2 tea bags in just 100ml of just-boiled water for four minutes under a saucer, then lift them out and give them a gentle press. You want a strong concentrate.
- Stir the caramel sauce and the drop of vanilla into the hot concentrate until smooth.
- Warm the milk until steaming but not boiling, then froth it with a whisk or frother until silky.
- Pour the concentrate into a warmed mug and top with the milk, holding the foam back with a spoon and then spooning it on.
- Finish with a thin drizzle of caramel across the foam.
- Tip: oat or skimmed milk froths lighter and airier if you want it less rich than whole milk.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Lipton Black Tea with Vanilla and Caramel, 20 Tea Bags 34g
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