Blackberry Tea Iced Tea Latte Recipe

There's something magical about sipping a chilled blackberry tea iced latte on a warm afternoon. The gentle bitterness of black tea melds beautifully with sweet blackberry syrup and creamy milk, creating a drink that’s as refreshing as it is indulgent.

this Recipe

I first tried this drink at a small café tucked into a sleepy coastal town, and I was instantly hooked. After a few delicious sips, I knew I had to recreate it at home. This version is just as good—if not better—and it’s become a beloved treat in my kitchen whenever blackberries are in season or I'm craving a cooling caffeine fix.

Let me show you exactly how to make it.

Why You'll Love This Blackberry Tea Iced Tea Latte

Get ready to discover your new favorite summer drink. This blackberry tea iced tea latte is not only beautiful to look at but bursting with flavor and easier to make than you'd expect.

First of all, it’s a breeze to put together. You only need a handful of ingredients, most of which you probably already have in your pantry or fridge. Brew the tea, mix up a quick blackberry syrup, and pour it all over ice—done in under 15 minutes!

It’s also lighter than your average latte. Because it uses brewed tea instead of espresso or coffee, it delivers a gentler caffeine lift with a floral-fruity twist that feels oh-so-satisfying and refreshing.

Another big plus? It’s naturally customizable. You can adjust the sweetness, play around with different milk options, or even swap in herbal tea for a caffeine-free version that kids can enjoy too.

Best of all, it feels like a café-worthy treat without the café price tag. Whether you’re hosting a brunch, working from home, or just looking for a tasty way to hydrate, this latte hits the spot every single time.

Now let’s break down what goes into it.

Ingredients Notes

This blackberry tea iced tea latte comes together with just a few thoughtfully chosen ingredients. Each plays a specific role in delivering that perfect balance of sweet, tart, and creamy.

The black tea forms the base of this drink. I recommend using a strong variety like English Breakfast or Assam, as they hold up well against the sweetness of the blackberries and the richness of the milk. Brew it strong so the flavor doesn't get lost when poured over ice.

Next, let’s talk about the blackberry syrup. You can use fresh or frozen berries, simmered with sugar and a splash of water until thick and jammy. Strain it if you prefer a smooth finish or leave in some pulp for added texture and visual appeal.

For the milk, both dairy and non-dairy options work beautifully. Whole milk gives the creamiest texture, but oat milk or almond milk add a lovely nutty undertone. Choose what you like best, and feel free to froth it if you want a true latte-like experience.

A touch of vanilla extract adds warmth and depth to the syrup. It subtly enhances the blackberry flavor without overpowering it. You could even infuse your syrup with fresh mint or lemon zest for a fun twist.

As far as tools go, you’ll need a fine-mesh strainer (if you want a smooth syrup), a small saucepan, and a heatproof jar or container for brewing the tea. A cocktail shaker or mason jar with a lid helps mix everything well when assembling the final drink.

How To Make This Blackberry Tea Iced Tea Latte

Making this blackberry tea iced latte is simple and satisfying. Each step builds on the last to create a drink that’s as pretty as it is delicious.

Start by brewing your black tea. Use about two tea bags or one tablespoon of loose-leaf tea for every cup of hot water. Let it steep for a solid 5 to 7 minutes so it’s strong enough to hold its flavor once iced. Then, remove the tea bags and let it cool completely.

While the tea cools, prepare your blackberry syrup. In a small saucepan, combine one cup of blackberries, half a cup of sugar, and a quarter cup of water. Bring it to a simmer over medium heat, stirring occasionally until the berries burst and the syrup thickens, about 10 minutes.

Once the syrup has thickened, stir in a teaspoon of vanilla extract and let it cool. If you like a smooth syrup, strain it through a fine mesh sieve, pressing on the solids to extract as much juice as possible. Let everything chill in the fridge until you're ready to assemble.

To put the drink together, fill a tall glass with ice. Pour in about half a cup of the cooled tea, then add two to three tablespoons of blackberry syrup. Top with your choice of milk, giving it a gentle stir or shake to mix the layers. The result is a beautiful ombré swirl that’s as stunning as it is tasty.

From start to finish, you’re looking at about 15 to 20 minutes, most of which is hands-off. Perfect for when you want something quick, easy, and a little special.

Storage Options

If you have leftover syrup or brewed tea, you’re in luck—this recipe is extremely storage-friendly. Both components can be kept in the fridge for several days, making future lattes even faster to whip up.

Store your blackberry syrup in a sealed jar or container in the refrigerator for up to one week. It may thicken slightly as it chills, but a quick stir or a few seconds in the microwave will loosen it up again.

Brewed tea can be kept in a sealed pitcher or bottle in the fridge for up to 4 days. Make sure it’s completely cooled before storing to preserve the best flavor and prevent bitterness.

Once assembled, the latte is best enjoyed fresh. However, if you’ve made extra and want to save it, it’ll hold up for a few hours in the fridge. Just give it a good shake or stir before drinking, as the components may separate.

To reheat the syrup for a warm version of this drink, microwave it in short bursts or heat gently on the stovetop. Just don’t reheat the milk and tea together unless you plan to drink it immediately.

Variations and Substitutions

One of the best things about this iced tea latte is how easy it is to customize. Whether you’re adjusting for dietary needs or just in the mood to experiment, the possibilities are endless.

Try switching up the tea base. Earl Grey adds a fragrant bergamot note, while green tea offers a milder, slightly grassy flavor. For a caffeine-free option, rooibos or herbal hibiscus tea pairs beautifully with blackberry.

If blackberries aren’t available, swap in raspberries, strawberries, or blueberries. Each brings a slightly different sweetness and acidity, and they all work wonderfully with tea and milk.

Want it even creamier? Use sweetened condensed milk instead of regular milk and syrup. Just add a spoonful or two for a richer, dessert-like twist that mimics Thai iced tea.

For a floral note, stir in lavender buds or rosewater to the syrup as it simmers. Just be careful not to overdo it—a little goes a long way and can overpower the berries if used too heavily.

Finally, feel free to turn this into a blended latte. Just toss all the ingredients into a blender with a handful of ice for a frosty, frappe-style treat that’s ideal on sweltering summer days.

Don’t be afraid to make this recipe your own. With a little creativity, you can turn it into something truly special—and entirely yours.

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