Our fall latte recipes, made for your kitchen

These are the four fall latte recipes our guests ask about most, rewritten so you can make them at home with everyday tools. No espresso machine or steam wand required.

Fall at Brooklyn Tea means toasted hojicha, warm spice, maple, and pumpkin in every cup. Each drink below starts with a strong tea or coffee base, gets sweetened and flavored, then meets a cup of hot, foamy milk. Once you learn that rhythm, you can make any of them in about 10 minutes.

What you'll need

You can make every recipe with a kettle, a mug, and something to foam milk.

Any milk works in these recipes. Whole milk foams the richest, and oat milk is the best dairy free option for foam.

Banana Bread Hojicha Latte

Toasty roasted hojicha and ripe banana taste like a warm slice of banana bread in a mug. Makes 1 latte.

Ingredients

• 1 tbsp Hojicha loose leaf tea
• 6 oz water at 165°F
• 1 tsp sugar
• 2 tsp banana puree (recipe from moody mixologist)
• 8 oz milk
• Ground cinnamon, for topping
• Banana chip, for garnish (optional)

Steps

1. Add the hojicha, hot water, sugar, and banana puree to a heatproof cup or pitcher. Stir well.
2. Steep for 3 minutes, then strain the tea into your mug.
3. While it steeps, heat and froth 8 oz of milk.
4. Pour the hot milk into the tea, holding back the foam with a spoon. Spoon the foam on top.
5. Finish with a sprinkle of cinnamon and a banana chip if you like.

Tip: Freeze leftover banana puree in an ice cube tray. One cube is about 2 tablespoons, enough for 3 lattes.

Cinnamon Crunch Latte

Our Dark Spice and Vanilla Rooibos blends team up for that Saturday morning cereal bowl flavor, finished with whipped cream. Makes 1 latte.

Ingredients

• 1 tbsp Dark Spice loose leaf tea
• 1 tbsp Vanilla Rooibos loose leaf tea
• 6 oz water at 195°F
• 2 tsp agave
• 8 oz milk
• Whipped cream, for topping
• Crushed cinnamon cereal, for garnish

Steps

1. Add both teas, the hot water, and the agave to a heatproof cup or pitcher. Stir well.
2. Steep for 5 minutes, then strain the tea into your mug.
3. While it steeps, heat and froth 8 oz of milk.
4. Pour the hot milk into the tea, holding back the foam with a spoon. Spoon the foam on top.
5. Add a layer of whipped cream and finish with crushed cereal.

Tip: Crush the cereal in a zip top bag with a rolling pin right before serving so it stays crunchy.

Pumpkin Matcha Latte

Vibrant matcha meets real pumpkin and nutmeg for a green twist on the classic fall latte. Makes 1 latte.

Ingredients

• 2 heaping tbsp matcha
• 2 oz water at 165°F
• 1 tsp agave
• 2 tsp pumpkin puree (recipe from A Bar Above)
• 10 oz milk
• Ground nutmeg, for garnish

Steps

1. Add the matcha and hot water to a small bowl. Whisk in a quick zigzag (side to side) motion for 30 seconds, until smooth and frothy.
2. Pour the matcha into your mug and stir in the agave and pumpkin puree.
3. Heat and froth 10 oz of milk.
4. Pour the hot milk into the mug, holding back the foam with a spoon. Spoon the foam on top.
5. Finish with a light sprinkle of nutmeg.

Tip: Sift your matcha through a small strainer before whisking. It is the easiest way to avoid clumps.

Sea Salt Maple Latte

Real maple syrup and a whisper of sea salt make this our coziest coffee latte. Makes 1 latte.

Ingredients

• 1 shot espresso (about 1 oz)
• 2 tsp pure maple syrup
• 10 oz milk
• 1 small pinch flaky sea salt

Steps

1. Stir the espresso and maple syrup together in your mug.
2. Heat and froth 10 oz of milk.
3. Pour the hot milk into the mug, holding back the foam with a spoon. Spoon the foam on top.
4. Stir in a small pinch of sea salt. Taste before adding more. The salt should brighten the maple, not taste salty.

No espresso machine? Use 1 oz of moka pot or AeroPress coffee, or 2 oz of very strong brewed coffee.

Tips for tea room results at home

• Mind your water temperature. Water that is too hot turns hojicha and matcha bitter. Use 165°F for those and 195°F for the spice and rooibos blend.
• Keep the milk below a boil. Aim for about 150°F, hot to the touch but not scalding. Overheated milk tastes flat and will not foam well.
• Pour milk into tea, not the other way around. This blends the flavors evenly and keeps a nice cap of foam for the top.
• Sweeten to your taste. Our measurements match the tea room. Add or cut sweetener in 1/2 tsp steps until it tastes right to you.
• Want it iced? Make the tea base as written, let it cool, and pour it over ice with cold milk. Skip the frothing.

Bring Brooklyn Tea home this fall

Make one at home? Share a photo and tag us on Instagram at @brooklyntea so we can see your fall latte.