There's something magical about the deep, fruity aroma of blackberries blending with rich black tea on a hot summer afternoon. The result? A velvety, refreshing Blackberry Tea Iced Tea Latte that feels indulgent but is surprisingly easy to make at home.

I first whipped up this iced latte on a whim after a morning farmers market run left me with a surplus of plump blackberries. After one sip, I was hooked. Now it’s my go-to drink for backyard lounging, brunch dates, and even late-afternoon pick-me-ups when coffee just won’t do. Let’s dive in and make it your new summer staple.
Why You'll Love This Blackberry Tea Iced Tea Latte
Get ready to meet your new warm-weather obsession. This Blackberry Tea Iced Tea Latte is bursting with flavor, perfectly chilled, and has that café-style vibe—without the café price tag.
First, it’s refreshingly different. If you’re used to coffee-based lattes or standard iced teas, this fruity twist offers a bold change of pace. The natural sweetness of ripe blackberries complements the slight bitterness of the tea for a well-balanced sip.
You’ll also love how quick and easy it is. With just a few ingredients and about 15 minutes of active prep time, you can have a luxurious drink ready to pour over ice. No steep learning curve, no fancy equipment.
Budget-friendly? Absolutely. Instead of shelling out $6+ at your favorite café, you can make several servings for the same price—using ingredients you likely already have at home.
And finally, it’s versatile. Whether you prefer oat milk, almond milk, or dairy, this drink adapts to your preferences. Want to swap blackberries for raspberries or blueberries? Totally doable.
Once you’ve tried it, you might find yourself keeping a batch of blackberry syrup in the fridge at all times.
Ingredients Notes

The magic of this Blackberry Tea Iced Tea Latte lies in the layering of simple, quality ingredients. Every component brings its own unique character to the final sip.
Blackberries are the star of this show. Fresh blackberries yield the best flavor, but frozen ones work just as well. They get simmered into a quick syrup, infusing the drink with deep, fruity sweetness and a beautiful, jewel-toned hue.
Black tea provides the backbone. Choose a bold, full-bodied black tea like English Breakfast or Assam. These varieties hold their own against the sweetness of the blackberry syrup and the creaminess of the milk. You can also use decaf if you're sensitive to caffeine.
Milk brings the latte element. I personally love using whole milk or oat milk for that rich, creamy finish. Almond, soy, or even coconut milk are all excellent substitutes depending on your preference or dietary needs.
Sweetener is optional but recommended. If your berries are super ripe, you may not need much. I usually add a tablespoon or two of honey or simple syrup to round out the tartness of the berries.
You’ll also need a fine mesh strainer to remove the seeds from your blackberry syrup and a jar or cocktail shaker for combining the final drink. A tall glass packed with ice is essential to serving this just the way it should be—ice cold and utterly satisfying.
How To Make This Blackberry Tea Iced Tea Latte

Making this iced latte is easier than it sounds, and most of the time is passive—waiting for tea to steep or syrup to cool. Here's how I make mine.
Start by preparing the blackberry syrup. In a small saucepan, combine your blackberries, water, and sweetener (like honey or sugar). Simmer the mixture over medium heat for about 10 minutes, gently mashing the berries as they cook. You’ll know it’s ready when the fruit has broken down and the mixture has thickened slightly.
Strain the syrup through a fine mesh sieve into a jar or bowl. Press down to extract as much liquid as possible, but avoid forcing the seeds through. Let this syrup cool completely. You can store it in the fridge for up to a week—perfect for prepping ahead.
While the syrup cools, steep your black tea. Boil water and pour it over your tea bags or loose-leaf tea. Let it steep for 4–5 minutes, then remove the tea and allow it to cool to room temperature. If you’re in a hurry, you can chill it in the fridge or even use an ice bath to cool it down faster.
Now it’s time to assemble. In a shaker or jar, combine your cooled tea with a generous spoonful or two of blackberry syrup. Add milk—about a 1:1 ratio with the tea works beautifully, but feel free to tweak it. Shake well until frothy and chilled.
Pour over a tall glass filled with ice, and give it a quick stir. You’ll see that gorgeous layered effect: deep purple blackberry syrup at the bottom, swirls of creamy milk, and the bold amber tea in between.
All in all, from prep to pour, expect about 20–25 minutes total. It’s a small time investment with a big flavor payoff.
Storage Options
This recipe is wonderfully make-ahead friendly. The blackberry syrup keeps well in the refrigerator for up to a week in a sealed container. I like to make a double batch and use it throughout the week.
The brewed tea can also be stored in the fridge for 3–4 days. Just keep it in a sealed jar or pitcher to maintain its flavor and freshness.
Assembled lattes are best enjoyed fresh. The milk can separate from the tea if left to sit too long, and the ice will dilute the drink. If you must store it, give it a good shake before serving and expect a slightly thinner texture.
To reheat (if you want a hot version), simply warm the tea and syrup together, then add steamed milk. It’s a lovely variation for cooler mornings.
Variations and Substitutions
This iced latte is a template for creativity. Once you’ve nailed the base recipe, the sky’s the limit for fun flavor twists.
Try raspberries or blueberries instead of blackberries. Each offers a slightly different tart-sweet profile but blends just as beautifully with black tea.
For a herbal version, use a berry-flavored herbal tea instead of black tea. Hibiscus is a particularly nice choice—it’s caffeine-free, tangy, and pairs well with the berries.
Want more spice? Add a pinch of cinnamon or a splash of vanilla extract to the syrup while it simmers. It adds a cozy depth that pairs especially well with almond milk.
To make it sugar-free, use a monk fruit or stevia-based sweetener. Start with a small amount, taste, and adjust. The berries carry natural sweetness, so you might not need much.
And if you’re feeling bold, turn it into a cocktail! A splash of gin or vodka transforms this into a sophisticated happy hour sipper.
No matter how you mix it, this Blackberry Tea Iced Tea Latte is all about experimenting, enjoying, and sipping your way to something deliciously different.
PrintBlackberry Tea Iced Tea Latte Recipe
This Blackberry Tea Iced Tea Latte combines the tart sweetness of blackberries with the smooth depth of black tea, finished off with creamy milk and ice for a refreshing, fruity summer drink. Ideal for hot days, this drink is simple to prepare and makes a beautiful presentation with its purple hue and layered look. Great for tea lovers and fruit fans alike.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Beverages / Tea / Iced Drinks
- Method: Boiling / Steeping / Assembling
- Cuisine: American, Fusion
- Diet: Vegetarian
Ingredients
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½ cup fresh or frozen blackberries
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1–2 tablespoons honey or sugar (to taste)
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½ cup water
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2 black tea bags
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½ cup boiling water (for tea)
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½ cup milk (dairy or non-dairy)
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Ice cubes
Instructions
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Make Blackberry Syrup: In a small saucepan, combine blackberries, sugar/honey, and ½ cup water. Bring to a simmer and mash the berries. Simmer for 5–7 minutes until thickened slightly. Strain through a fine mesh sieve and cool.
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Brew the Tea: Steep black tea bags in ½ cup boiling water for 5 minutes. Remove bags and let the tea cool.
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Assemble the Latte: Fill a glass with ice. Add cooled blackberry syrup, then the black tea. Pour milk over the top.
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Stir & Serve: Stir before drinking. Optionally garnish with blackberry or mint.
Notes
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For extra flavor, infuse tea with a hint of lavender or mint.
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Use oat or almond milk for a dairy-free version.
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You can make syrup ahead and refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 glass (approx. 12 oz)
- Calories: 110
- Sugar: 17g
- Sodium: 30mg
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