Exact quantities, then the method.
A spiced pear latte is the autumn answer to a pumpkin spice latte: a strong, mulled pear and cinnamon concentrate under frothed oat milk, with no caffeine and no syrup pump in sight. Fruit tea carries a little acidity, so it wants barista milk and the right pour order to keep it from splitting.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Spiced Pear Latte (Plant Based) recipe. Canonical: https://teas.co.uk/recipes/iced-tea/spiced-pear-latte-plant-based/
It uses Teapigs Spiced Pear, a caffeine-free fruit and spice infusion. Ten minutes, dairy-free.
You'll need
- 3 Teapigs Spiced Pear tea temples
- 150ml rolling boil water, for a strong concentrate
- 200ml barista oat milk
- 1 teaspoon maple syrup, to taste
- A pinch of cinnamon and a slice of pear, to serve
Method
- Make a concentrate: steep the 3 temples in 150ml rolling boil water, covered, for 7 minutes. Three bags in little water with a long covered steep is what makes the pear come through under milk.
- Lift the temples out, stir the maple syrup through, and let it cool for a minute; very hot acidic fruit tea curdles plant milk.
- Heat the barista oat to about 60C, steaming not boiling, and froth it.
- Pour the concentrate into a warmed cup, add the warm milk slowly while stirring, not the other way round.
- Spoon the foam on top, dust with cinnamon and tuck a slice of fresh pear into the glass.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Spiced Pear, 15 Tea Bags 25g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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