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.
Want the background, not just the brew?
Brewed with: Lipton Black Tea with Vanilla and Caramel, 20 Tea Bags 34g
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