Salted Maple Black Tea Latte

A tea-based twist on the coffee-shop favourite, with our Roxy Black tea standing in for the espresso.

Sweet and salty together in one mug is one of those combinations that shouldn't work as well as it does. This version swaps the espresso for a strong pour of Roxy Black, our Assam breakfast blend. A splash of maple for sweetness, a proper pinch of salt, and frothed milk on top.

Choose your favourite milk – we love it with full-cream dairy or barista-style oat milk.

Ingredients (makes 1)

• 2 Roxy Black tea temples (or 2 tsp loose leaf)
• 130ml boiling water
• 2 tbsp maple syrup
• ¼ tsp flaky sea salt
• 250ml milk of choice, warmed and frothed
• Extra maple syrup and sea salt to garnish

Method

1. Pour the maple syrup into your mug (or glass) along with the sea salt. Infuse the Roxy Black in the hot water for 5 minutes, then pour it over the maple and salt, giving it a stir to bring everything together.
2. Warm and froth your milk of choice, then pour it over the tea.
3. Finish with an extra drizzle of maple and a small pinch of salt over the foam.

Note: Also makes a great iced latte! Simply let it cool and pour over ice.