Blackberry Tea Iced Tea Latte Recipe

There’s something truly refreshing about sipping on a chilled glass of blackberry tea iced latte on a warm afternoon. The deep berry flavor mingles with the creamy finish of milk, creating a drink that’s both soothing and invigorating.

I first came up with this recipe while experimenting with leftover fruit from a farmers market haul. One batch led to another, and before I knew it, I had perfected this vibrant, fruity iced tea latte that now rivals anything from a trendy café. It’s quick, affordable, and downright addictive.

Let’s dive into what makes this drink a must-try.

Why You'll Love This Blackberry Tea Iced Tea Latte

Get ready to meet your new summer favorite. This blackberry tea iced latte is equal parts comforting and energizing, making it perfect for slow mornings or midday pick-me-ups.

First and foremost, it’s surprisingly easy to make. With just a handful of ingredients and minimal prep, you can have this café-worthy treat ready in under 10 minutes. It’s ideal for busy mornings or as a pretty addition to brunch with friends.

You’ll also love how budget-friendly it is. Instead of spending $6+ at a coffee shop, you can make multiple servings at home for a fraction of the price. A small investment in good black tea and fresh or frozen blackberries goes a long way.

This recipe is versatile, too. Whether you prefer dairy milk, oat milk, or almond milk, this drink adapts beautifully. You can also adjust the sweetness to your liking or even swap the tea base if you're feeling adventurous.

Lastly, the taste is simply divine. Sweet, tangy blackberries pair beautifully with the boldness of black tea, and when it's all mellowed out with silky milk and poured over ice—it’s pure summer in a glass.

Ingredients Notes

This iced tea latte may look fancy, but it’s made from simple, everyday ingredients. Let’s take a closer look at what goes into each layer of flavor.

Black tea forms the backbone of this drink. I recommend using a strong black tea like English Breakfast or Assam for a bold, full-bodied flavor that can hold its own against the blackberry and milk. Steep it strong so the taste doesn’t get diluted when poured over ice.

Blackberries are the star of the show here. You can use fresh or frozen berries depending on what’s available. When simmered with a bit of sugar, they transform into a syrup that infuses the drink with bright, tart-sweet flavor and a beautiful color.

Sugar, or your preferred sweetener, is used to create the blackberry syrup. I typically use granulated sugar, but honey, agave, or even maple syrup can work if you want to tweak the flavor. Adjust the amount to suit your preference—some like it subtly sweet, others more dessert-like.

Milk ties everything together. Whole milk gives the creamiest finish, but any milk—dairy or plant-based—can be used. Oat milk adds a naturally sweet, nutty note, while almond milk keeps things light and refreshing.

To prepare this recipe, you'll need a small saucepan, a fine mesh strainer, and a tall glass for serving. A muddler or spoon also helps for mixing the syrup thoroughly with the tea.

How To Make This Blackberry Tea Iced Tea Latte

Making this blackberry tea iced latte is easier than you might think. With just a few steps, you’ll have a gorgeous drink that tastes like summer and looks like it came straight from a barista’s menu.

Start by preparing the black tea. Boil water and steep two black tea bags (or about 2 teaspoons of loose-leaf tea) in 1 cup of hot water. Let it steep for 5–7 minutes for a strong, robust base. Once done, remove the tea bags and let the tea cool to room temperature or pop it in the fridge to speed up the chilling process.

While the tea is steeping, get to work on the blackberry syrup. In a small saucepan, combine ½ cup of blackberries with 2 tablespoons of sugar and 2 tablespoons of water. Simmer over medium heat, mashing the berries with a spoon as they soften. Let it cook for about 5 minutes until it becomes thick and jammy.

Strain the syrup through a fine mesh sieve into a small bowl or jar. This removes the seeds and pulp, leaving you with a smooth, vibrant purple syrup. Let it cool for a few minutes before using.

Now comes the fun part—assembling your iced latte. Fill a tall glass with ice. Add 2 to 3 tablespoons of the blackberry syrup (depending on your sweetness preference), then pour in the cooled tea. Stir it well so the syrup is evenly mixed into the tea.

Finally, top it off with your milk of choice. Slowly pour in ½ cup of cold milk, watching as it swirls beautifully into the dark tea. Give it one last gentle stir, pop in a straw, and enjoy your homemade masterpiece.

From start to finish, this recipe takes about 10–15 minutes, depending on how quickly you can cool the tea and syrup. The payoff is well worth the minimal effort.

Storage Options

If you want to enjoy this drink throughout the week, you’re in luck. Both the tea and syrup can be made ahead of time and stored separately.

Store any leftover blackberry syrup in an airtight container in the refrigerator. It will keep well for up to one week and can also be used in cocktails, lemonades, or over yogurt and pancakes.

The brewed black tea can also be made in advance and stored in the fridge for up to 3 days. Just keep it covered to preserve the flavor.

If you've already mixed the syrup and tea together, store it without the milk to keep it fresh. When you're ready to serve, simply add ice and pour over your preferred milk for the perfect glass every time.

To reheat the syrup for another use, just microwave it in 10-second increments until warm, or let it come to room temperature naturally.

Variations and Substitutions

This blackberry tea iced latte is endlessly customizable. Whether you're adjusting for dietary needs or just playing with flavors, there are plenty of ways to make it your own.

Try using green tea instead of black tea for a lighter, more floral base. Jasmine green tea, in particular, pairs beautifully with the berries for a delicate twist.

For a bolder flavor, swap blackberries for raspberries or even cherries. These fruits offer a deeper tartness and work just as well in a simple syrup.

To make it vegan or dairy-free, use plant-based milk like oat, almond, or coconut milk. Oat milk gives the creamiest texture, while coconut adds a subtle tropical note.

If you’re watching your sugar intake, consider using stevia or monk fruit sweetener in the syrup. Just remember these can be sweeter than sugar, so start small and taste as you go.

Feeling extra indulgent? Add a dollop of whipped cream on top or a splash of vanilla extract into the syrup for a dessert-like finish. It’s a fun treat for special occasions or lazy weekends.

Don’t be afraid to experiment and find your perfect blend. This recipe is a great base to get creative with, and half the fun is discovering your own twist on it.

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