Peppermint Tea Latte

There's something about the first sip of peppermint tea on a Tuesday morning that stops everything else—the steam rises up and suddenly the kitchen feels less like a task list and more like a pause. I discovered this latte version quite by accident when a friend grabbed my peppermint tea mid-brew and asked if I'd ever tried it with hot milk. That small question turned into a ritual, and now whenever I need five minutes of actual calm, I reach for these two simple ingredients.

I made this for my mom when she was stressed about a work presentation, and she drank it slowly in her favorite chair before getting ready. She later told me that latte was the thing that helped her actually breathe before the meeting—nothing magical about it, just the right comfort at the right moment. Now whenever she visits, one of the first things she asks is whether I have good peppermint tea on hand.

Ingredients

• Peppermint tea bags: Two bags steep properly in just four to five minutes—don't rush this because the flavor deepens with patience, and weak peppermint tea defeats the whole purpose.
• Boiling water: Use water that's truly boiling; it extracts the full minty character from the leaves.
• Milk: One cup works for two servings, and honestly, whether it's dairy or oat or almond changes the drink's personality in interesting ways—experiment to find your favorite.
• Honey or maple syrup: A teaspoon or two rounds out the sharpness of the mint with a gentle sweetness, but taste as you go because everyone's preference is different.
• Whipped cream and crushed peppermint candies: These are optional, but they turn it from everyday to special without much effort.

Instructions

Steep the peppermint:

Place the tea bags in a mug and pour boiling water over them, letting them sit for four to five minutes while the kitchen fills with that clean, bright peppermint smell. You'll know it's ready when the water turns a golden amber color and the aroma becomes almost visible.

Heat and froth the milk:

While the tea steeps, warm your milk gently in a small pan or microwave—you want it hot enough to create steam, but not so hot that it scalds. If you have a milk frother, this is its moment; if not, a whisk or even a jar with a tight lid shaken vigorously for about thirty seconds works surprisingly well.

Combine and sweeten:

Remove the tea bags, stir in your sweetener if using, and divide the tea between two mugs. This is when you taste and adjust—does it need more honey, or is the peppermint strong enough on its own?

Pour and serve:

Slowly pour the frothed milk over the tea, watching the foam settle on top like a small cloud. Garnish with whipped cream and peppermint candy if you're feeling it, and serve right away while everything is still warm and the froth is still airy.

Merken

My kitchen had been quiet for weeks until I started making these again, and I realized how much I missed that small ritual of creating something warm for myself. There's something honest about a drink this simple—no pretense, just peppermint, milk, and five minutes that are entirely yours.

Variations Worth Trying

Once you've made the basic version a few times, small changes open up a whole world of flavor. A drop of vanilla extract in the milk makes it feel almost creamy, or you could add a sprinkle of cocoa powder for something closer to a mocha. I've even tried a splash of chocolate syrup, and while it's not peppermint-forward anymore, it's delicious in a completely different way.

The Right Milk for Your Mood

The milk you choose changes everything about how this latte tastes and feels. Dairy milk creates that classic richness and froths beautifully, while oat milk adds a subtle sweetness that plays nicely with the peppermint. Almond milk is lighter and a little more delicate, and coconut milk brings its own quiet flavor that you either love or don't—there's no neutral ground with coconut.

Making It Your Own

The real secret to coming back to a recipe again and again is giving yourself permission to adjust it without guilt.

• Cold version: Brew the tea the same way, chill it completely, then pour it over ice with cold frothed milk for a refreshing alternative on warmer days.
• Extra minty kick: Add a small drop of peppermint extract to the milk before frothing, but start with just a drop because it concentrates quickly.
• Sugar-free option: Skip the honey and let the peppermint's natural brightness be enough, or use a drop of stevia if sweetness matters to you.

Merken

This drink has become my small anchor on days that need anchoring. It asks nothing of you except five minutes and the willingness to pause.

Häufige Fragen zum Rezept

→ Wie gelingt cremiger Milchschaum am besten?

Milchschaum lässt sich mit einem Milchaufschäumer, Schneebesen oder durch Schütteln in einem verschlossenen Glas erzeugen. Die Milch sollte warm, aber nicht kochend sein.

→ Kann man pflanzliche Milchalternativen verwenden?

Ja, Hafer-, Mandel- oder Sojamilch funktionieren gut und ergeben ebenfalls schönen Schaum, besonders Barista-Editionen.

→ Wie intensiv schmeckt das Getränk nach Pfefferminze?

Der Geschmack ist frisch und eher mild, abhängig von der Ziehzeit des Tees. Für mehr Intensität kann Pfefferminzextrakt verwendet werden.

→ Ist eine Süßung notwendig?

Die Süße ist optional. Honig, Ahornsirup oder Zucker können je nach Geschmack dosiert werden oder ganz weggelassen werden.

→ Kann man das Getränk auch kalt genießen?

Ja, einfach den Pfefferminztee und die Milch abkühlen lassen, mit Eis servieren – ideal für warme Tage.