Thai Green Tea Latte with Jasmine
A silky, aromatic green tea latte inspired by Thai tea culture. Jasmine flowers steep with green tea to create a floral, slightly sweet base, then the brewed tea is combined with evaporated and condensed milk for a creamy, rich drink. Served hot with a gentle sweetness that balances the tea's natural earthiness and jasmine's delicate perfume. Perfect for a midday pick-me-up or after-dinner treat.
- Prep
- 5 min
- Cook
- 8 min
- Wait
- 3 min
- Total
- 16 min
- Makes
- 2 servings (about 10 oz / 300 ml each)
Steps
Before you start
- Heat water to a rolling boil (212°F / 100°C)
- Use a kettle with a pouring spout or heat water in a small saucepan
- Measure all ingredients before brewing so you can work quickly
- Have mugs or glasses ready to serve
Boil waterOven 212°F / 100°C
- Fill a kettle with water and bring to a rolling boil.
- The water should reach 212°F (100°C).
- If using a saucepan, heat until small bubbles rapidly break the surface.
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Ready when: Water is at a rolling boil with steam rising steadily
Tip: Using freshly boiled water is essential for proper tea extraction and the best flavor.
Measure tea and flowers
- While water heats, measure 1 teaspoon (2.5 g) of loose green tea leaves and 0.5 teaspoon (0.5 g) of dried jasmine flowers into a fine mesh strainer or tea infuser.
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Tip: For a stronger jasmine flavor, use up to 1 full teaspoon of jasmine flowers, but this may overpower the delicate green tea.
Brew tea and flowers
- Pour the 8 fl oz (240 ml) of boiling water over the tea leaves and jasmine flowers in the infuser.
- Let steep for 3 to 4 minutes.
- The liquid will turn pale green with a light golden hue.
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Ready when: Liquid is pale green with a floral aroma; tea leaves have softened
Tip: Avoid steeping longer than 4 minutes or the tea will become bitter. If using jasmine green tea (pre-blended), reduce steeping time to 2.5 to 3 minutes.
Remove infuser and divide tea
- Remove the infuser or strain the tea carefully into a measuring cup or small pitcher.
- Divide the brewed tea evenly between two 8–10 oz (240–300 ml) mugs, pouring about 4 fl oz (120 ml) into each.
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Tip: Pour slowly to avoid disturbing any fine particles at the bottom of the infuser.
Add sweetened condensed milk
- Pour 1 tablespoon (15 ml) of sweetened condensed milk into each mug.
- Stir gently with a spoon until the condensed milk is fully incorporated into the hot tea.
- The mixture will lighten in color and develop a subtle sweetness.
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Ready when: Condensed milk is fully dissolved and liquid is uniform in color
Tip: Stir the condensed milk into the hot tea rather than adding milk first; the heat helps it dissolve smoothly.
Add evaporated milk
- Pour 1.5 fl oz (45 ml) of evaporated milk into each mug and stir to combine.
- The drink will become creamy and pale green in color.
- If using palm sugar, add 0.25 teaspoon (1.5 g) per mug and stir until dissolved.
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Ready when: Evaporated milk is fully blended; drink is creamy and uniform
Tip: Regular whole milk can replace evaporated milk if preferred, using the same amount, though the drink will be less rich.
Taste and adjust
- Sip carefully and taste.
- If the drink is not sweet enough, add a small amount of additional condensed milk (about 1 teaspoon per mug) and stir.
- If you prefer it less sweet, add a touch more hot water.
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Tip: The drink should taste balanced between creamy, sweet, and gently floral—not overly sweet or overwhelmingly perfumed.
Serve immediatelyOven 170°F / 75°C
- Pour the latte into your final serving mugs if desired.
- Serve while hot, ideally at 160–170°F (70–75°C).
- You may enjoy it as is, or for a special touch, top with a light foam by whisking the remaining milk on the surface with a small whisk or fork for 10–15 seconds.
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Tip: Do not let the drink cool below 140°F (60°C) or the milk's flavor will flatten and the experience will be diminished.
Good to know
Tips
- Green tea is delicate and scalds easily at high heat; use water at exactly 212°F (100°C) and never exceed 4 minutes of steeping time, or bitterness will dominate the floral notes.
- The ratio of evaporated to condensed milk is key: evaporated milk adds body without extra sweetness, while condensed milk provides the distinctive creamy-sweet character. Do not skimp on either.
- For a cooler version, let the brewed tea cool to room temperature, then combine with the milks and chill for at least 2 hours. Serve over ice. The jasmine flavor becomes more pronounced when cold.
- Quality matters: use a good-quality loose jasmine green tea or pure dried jasmine flowers, not dusty tea bags or artificial flavorings, for the best aromatic result.
Storage & reheating
Best consumed immediately while hot. If prepared ahead, store in a covered container in the refrigerator for up to 24 hours. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming (about 3 minutes). Do not microwave, as it can scald the milk unevenly. Brewed tea (without milk) can be made up to 8 hours ahead, covered and refrigerated; reheat before adding milk.
Substitutions
- dried jasmine flowers → Jasmine green tea bags (1 bag) or additional loose jasmine green tea (use 1.5 teaspoons total). If you don't have dried jasmine flowers, pre-blended jasmine green tea is readily available and gives a similar floral sweetness. Adjust steeping time to 2.5 to 3 minutes to avoid bitterness.
- sweetened condensed milk → Regular whole milk (2 tablespoons / 30 ml) mixed with 0.5 teaspoon honey or agave syrup. For a less sweet or dairy-free version, though the drink will lack the distinctive creamy-sweet Thai tea character. Sweetness level will need adjustment.
- evaporated milk → Whole milk (1.5 fl oz / 45 ml) or coconut milk for a tropical twist. Whole milk works well and is more widely available. Coconut milk adds richness and pairs beautifully with jasmine; use the same amount.
- palm sugar or light brown sugar → Light brown sugar, demerara sugar, or regular granulated sugar (0.5 teaspoon per mug). Palm sugar has a subtle molasses flavor that enhances Thai tea's authenticity, but other sugars work fine and adjust sweetness similarly.
