Blackberry Tea Iced Tea Latte Recipe

There's something magical about the first sip of a Blackberry Tea Iced Tea Latte—cool, creamy, and bursting with juicy berry flavor. With its layers of bold black tea, lush blackberry syrup, and a velvety milk finish, it’s like summer in a glass.

this Recipe

I started making this latte after tasting something similar at a trendy café downtown. One homemade batch later, I was hooked. Now, it’s my go-to when I want something refreshing but just a little bit indulgent.

This iced tea latte is not only delicious, it’s also budget-friendly, easy to customize, and surprisingly simple to make at home. Let’s explore why this will be your new favorite drink.

Why You'll Love This Blackberry Tea Iced Tea Latte

Get ready to fall in love with a drink that’s as pretty as it is delicious. The Blackberry Tea Iced Tea Latte is more than just a summer cooler—it’s an experience.

First, it’s refreshingly unique. Blackberry isn't your everyday tea flavor, and that’s exactly what makes this drink stand out. It’s fruity, slightly tangy, and perfectly balances the boldness of the tea.

Second, it’s incredibly easy to make. No fancy machines or barista-level skills needed. Just a few simple ingredients and a little steeping time, and you’re in business.

This latte is also budget-friendly. Instead of spending $6 a pop at your favorite coffee shop, you can make multiple servings at home for a fraction of the cost—using pantry staples and fresh or frozen blackberries.

And let’s not forget how customizable it is. Whether you want to go dairy-free, reduce the sugar, or swap in a different tea base, this recipe adjusts beautifully to your preferences.

Once you’ve tried it, you’ll want to keep a jar of blackberry syrup in your fridge all season long.

Ingredients Notes

The magic of this iced tea latte lies in the harmony between sweet fruit and strong tea, with a creamy finish that ties it all together. Here’s what you need to know about each key ingredient.

Blackberries are the star of the syrup, providing a sweet-tart flavor that gives this latte its fruity punch. Fresh is fantastic when in season, but frozen berries work just as well—plus, they’re often more affordable and available year-round.

Black tea provides the rich, bold base of the drink. English breakfast or Darjeeling are my personal favorites, but any strong black tea will do. For a caffeine-free option, you can substitute with rooibos or an herbal berry blend.

Sugar helps to thicken the syrup and enhance the blackberry flavor. Feel free to adjust the sweetness to your taste, or use honey or maple syrup for a slightly different depth of flavor.

Milk brings the latte element to life. I love using whole milk for creaminess, but oat milk or almond milk are excellent dairy-free alternatives that still foam and blend well.

If you want the café-style feel, a fine-mesh strainer, milk frother, and heat-safe jars for syrup storage will make the process smoother—but aren’t strictly necessary.

How To Make This Blackberry Tea Iced Tea Latte

Creating this vibrant drink is surprisingly straightforward, and most of the work comes down to preparing the syrup and steeping the tea just right.

Start by making your blackberry syrup. In a small saucepan, combine blackberries, sugar, and a splash of water. Let it simmer over medium heat until the berries burst and the mixture thickens slightly—about 10–12 minutes. Stir occasionally, mashing the berries gently to release their juices.

Once thickened, strain the mixture through a fine-mesh sieve into a clean jar or bowl. Press the solids to get every last bit of flavor. Set the syrup aside to cool—you can store any leftovers in the fridge for up to a week.

While the syrup cools, steep your black tea. Use 2–3 bags or teaspoons of loose leaf tea per cup of hot water to get a strong brew. Let it steep for at least 5 minutes to ensure a bold flavor that won’t get lost under the milk and syrup.

Once both components are ready, it’s time to assemble. Fill a tall glass with ice, pour in about ½ cup of the cooled black tea, add 2–3 tablespoons of blackberry syrup (or more, if you love it sweet), and top it off with cold milk. Stir gently to blend, or leave it layered for that dreamy ombré effect.

For a café-style finish, use a milk frother to foam the milk slightly before pouring. It creates a lovely texture and a luxe mouthfeel that really elevates the drink.

From start to finish, the entire process takes about 20–25 minutes, and the results are absolutely worth it. One sip, and you’ll understand why this drink is a warm-weather staple in my kitchen.

Storage Options

One of the best parts of this recipe is how easily it stores, making it ideal for batch prep.

The blackberry syrup can be made in advance and kept in the fridge in a sealed jar or bottle for up to 7 days. You can even freeze it in ice cube trays and pop one into your latte whenever the craving strikes.

Brewed tea will keep well in the refrigerator for 2–3 days. I usually make a double batch and store it in a glass carafe so it’s ready to go when I need a refreshing boost.

If you’ve already assembled the drink, it’s best enjoyed fresh, as the milk can separate after sitting too long. However, you can prep everything separately and combine just before serving for convenience.

To reheat (if you want it warm), gently heat the tea and syrup mixture, then froth and add the milk. It's just as comforting hot as it is iced.

Variations and Substitutions

This recipe is wonderfully adaptable, so feel free to experiment with what you have on hand or tailor it to your taste.

Want a caffeine-free version? Swap black tea for rooibos or an herbal berry tea. You’ll still get a rich tea base with a complementary flavor profile.

If blackberries aren’t your thing, try raspberries or blueberries for a similar texture but a slightly different flavor. Strawberries also work beautifully and make the drink even sweeter and more fragrant.

For a low-sugar option, use a natural sweetener like stevia, monk fruit, or honey in the syrup. Start small and taste as you go.

Love spice? Add a pinch of cinnamon or fresh ginger while making the syrup. It adds a cozy, chai-like undertone that’s perfect for transitional seasons.

You can even turn this into a cocktail by adding a splash of vodka or gin to the iced tea base before adding milk—a grown-up twist that’s perfect for brunch or evening sips.

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