Frothy Irish Breakfast Tea Latte

Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 mins
Serves 1 cup

Any black tea will work, but traditional Irish breakfast tea is typically Assam and that is what I use. For more information see the notes section.


1 Irish breakfast tea bag {see notes}

2 tablespoons heavy cream or any non-dairy cream of your choice

pinch pink Himalayan salt

1 - 3 teaspoons MCT oil 

2 drops stevia or date syrup {optional}


For the best tasting cup of tea, heat your water to 200 degrees Fahrenheit {or nearly boiling}.

I use this Bonavita kettle to temp my water. 

Steep the Irish breakfast tea for 5 minutes. And then discard the tea leaves. 

Add the steeped tea to a blender with the cream, salt, MCT oil and stevia if desired. Blend for 20 seconds and serve hot. 

This is also super refreshing tea latter served chilled over ice. 

Recipe Notes

You can use 1 tea bag Irish breakfast tea or 3 grams loose Assam tea. Steeping temperatures and times will be the same. This is the MCT oil that I prefer. It is sustainably sourced and coconut derived. As noted in this blog post, MCT can bother your stomach if it is not incorporated into your diet slowly. I recommend starting with 1 teaspoon and working your way up to a tablespoon.

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