There’s something about wrapping your hands around a warm mug of vanilla cinnamon milk tea that just feels like a hug from the inside out. Maybe it’s the way the cinnamon warms you up on those mornings when you can’t quite shake off the cold, or how the vanilla adds this gentle sweetness that doesn’t feel overwhelming before you’ve even had breakfast. Whatever it is, this drink has become my go-to when coffee feels too harsh and plain tea feels too… plain.
Whether you’re looking for a gentler morning routine, trying to cut back on coffee (no judgment if that’s not happening), or simply want something cozy to sip while you finally sit down, this vanilla cinnamon milk tea delivers without the fuss.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
What Makes This Cup So Damn Good
❃ Truly ready in 10 minutes: because who actually has time for complicated morning routines?
❃ Uses ingredients you already have: no specialty shopping trips required
❃ Costs less than a dollar per cup: those daily coffee runs add up faster than we like to admit
❃ Easy to make your own: adjust the sweetness, spice, and creaminess exactly how you like it
❃ Perfect for hot or iced: one recipe that works year-round
❃ Gentle caffeine boost: enough to wake you up without making you jittery by 10am
What You’ll Need (and Probably Already Have)
• 2 black tea bags (English Breakfast or Assam work beautifully) – these hold up to milk without disappearing
• 1 cup (240ml) boiling water – hot water matters more than you’d think for flavor
• ½ cup (120ml) whole milk (or your favorite milk alternative) – whole milk makes it extra creamy, but use what you love
• 1 cinnamon stick (or ½ teaspoon ground cinnamon) – the stick gives a softer spice; ground packs more warmth
• ½ teaspoon pure vanilla extract – please skip the imitation stuff; you’ll taste the difference
• 1–2 tablespoons sweetener (honey, maple syrup, or sugar) – start with less; you can always add more
• Tiny pinch of salt (trust me on this one) – it brings everything together in a way that’s hard to explain but easy to taste
Optional Add-Ins:
• 1 cardamom pod (lightly crushed) – if you love chai vibes
• 1 star anise – adds a subtle licorice note that’s surprisingly lovely
• Fresh grated nutmeg (just a whisper) – warmth without taking over
A Few Helpful Notes:
The tea you choose really does matter. English Breakfast and Assam have this bold, malty flavor that doesn’t get lost when you add milk and spices. Earl Grey can work if you love bergamot, but it’ll taste completely different—still good, just different. Green or white teas? Save those for another recipe; they’re too delicate here.
If you’re using non-dairy milk, oat milk is honestly the closest to dairy in terms of texture and it doesn’t separate when heated (which is a beautiful thing). Almond milk works but can be a little thin, so you might want to add an extra splash of vanilla. Coconut milk brings its own tropical sweetness that either plays nicely with the cinnamon or competes with it—depends on your taste.
For sweeteners, honey adds this lovely floral note, maple syrup brings warmth and depth, and regular sugar just lets the tea and spices shine without adding extra flavor. Pick what speaks to you.
Let’s Make It Together — Step by Step
1 Brew your tea strong and confident.
Pour that cup of boiling water over your tea bags in a heat-safe mug or measuring cup. Drop in your cinnamon stick right alongside the tea bags. Let everything steep for a good 5 minutes—yes, longer than you’d normally steep tea for drinking straight. The milk you’ll add later needs that strong tea base, or you’ll end up with something that tastes more like milk than tea. If you’re using ground cinnamon, whisk it in now so it doesn’t clump later.
2 Warm your milk gently (this matters).
While your tea is steeping and getting all flavorful, pour your milk into a small pot on medium-low heat. You want it warm and steamy but not boiling. Watch for those tiny bubbles forming around the edges—that’s your cue. Boiling milk gets this weird skin on top and can taste a bit off. Takes about 3–4 minutes if you’re patient. Microwave works too: 30-second bursts, stirring between each, until it’s hot enough to steam.
3 Bring them together.
Remove those tea bags (give them a gentle squeeze against the side of the mug to get every bit of flavor out) and fish out the cinnamon stick. Pour your beautiful, strong tea into your favorite mug, then add that warm milk. The color should be this lovely creamy tan—not too pale, not too dark. That’s how you know the ratio is right.
4 Add the magic.
Stir in your vanilla extract and whatever sweetener you’ve chosen. Start with a tablespoon if you’re not sure—you’re the boss here, and you can always add more. The vanilla should be noticeable but not overpowering, like it’s complementing the tea rather than stealing the show. This is when you add that tiny pinch of salt. Sounds weird, tastes amazing. It’s what keeps the drink from being one-note sweet.
5 Taste and make it yours.
This step is non-negotiable. Taste your vanilla cinnamon milk tea right now, before you commit. Need it sweeter? Add more honey. Want more spice? Dust in a bit more cinnamon. Too strong? Splash in more milk. The recipe is a foundation, not a rulebook. Make it exactly how you like it.
6 Serve it up (hot or cold).
For hot tea, pour it into your coziest mug and enjoy while it’s still warm. For iced vanilla cinnamon milk tea, let it cool to room temperature first—adding ice immediately waters everything down and you’ll be sad about it. Once it’s cool, pour it over ice. Just know that cold tends to mute sweetness a bit, so you might want to add an extra teaspoon of sweetener for the iced version.
7 The finishing touch.
A little sprinkle of ground cinnamon on top isn’t just pretty (though it is). If you have an extra cinnamon stick, pop it in as a stirrer. As you sip and stir, it releases more of that warm spice gradually, so every sip tastes a little different.
My Non-Negotiables for the Perfect Cup
❃ Fresh water makes better tea. If your kettle has been sitting with water in it, dump it and start fresh. Water that’s been boiled multiple times tastes flat, and your tea will too. Small detail, big difference.
❃ Toast your cinnamon stick if you have 30 extra seconds. Just dry-toast it in a pan until it smells amazing (takes maybe 20 seconds), then steep it with your tea. The flavor becomes deeper and more complex without being spicier.
❃ Make a batch on Sunday for the whole week. Steep 8 tea bags in 4 cups of water with 4 cinnamon sticks, let it cool, and store it in the fridge. When you want a cup, mix ¼ cup of this concentrate with ¼ cup warm milk, add your vanilla and sweetener, and you’re done in two minutes flat. This has saved my mornings more times than I can count.
❃ Froth your milk for that coffee-shop feeling. If you have a milk frother (or even a French press), warm your milk then froth it before adding it to the tea. The texture becomes all light and airy and makes you feel like you’re treating yourself, even on a Tuesday.
❃ Don’t over-steep, even if you want it stronger. Past 6 minutes and your tea starts getting bitter and tannic in a way that milk can’t fix. If you want more oomph, use 3 tea bags instead of 2, but stick to the 5-minute timing.
The Quick Nutrition Breakdown
• Calories: 145
• Carbohydrates: 22g
• Protein: 4g
• Fat: 4g
• Fiber: 0g
• Sugar: 18g
• Sodium: 65mg
❃ Nutrition info is estimated based on whole milk and 2 tablespoons of honey. Your numbers will vary depending on the milk and sweetener you choose.
Questions You’re Probably Thinking Right Now
➲ Can this be made dairy-free?
Absolutely, and it still tastes wonderful. Oat milk is your best bet for that creamy texture without any weirdness when you heat it. Cashew milk is also lovely if you can find it. Just avoid really watery options like rice milk—they don’t give you the body this drink needs. If you’re using almond milk, add an extra half teaspoon of vanilla to make up for its thinner texture.
➲ What if my milk keeps curdling?
This usually happens when you add cold milk to very hot, acidic tea too quickly. The fix: always heat your milk separately and pour it into the tea (not the other way around). Using whole milk or higher-fat alternatives helps too. If your tea is super tannic or has any lemon in it, curdling is more likely—switch to a gentler black tea.
➲ Can you prep this ahead of time?
You can, but there’s a trick to it. Make your tea concentrate (strong tea with cinnamon steeped together), then store just that part in the fridge for up to 5 days. When you’re ready for a cup, add fresh warm milk, vanilla, and sweetener. Don’t mix the milk in ahead of time and refrigerate it—the texture gets weird when you reheat it, and it just doesn’t taste the same.
➲ No cinnamon sticks on hand?
Ground cinnamon works perfectly. Use about ½ teaspoon per cup and whisk it really well into your hot tea before adding the milk—this prevents those annoying clumps. The flavor will be a bit more intense with ground cinnamon, so start with a quarter teaspoon if you’re not sure how much spice you like.
A Cozy Sip to End On
This vanilla cinnamon milk tea has become one of those recipes that just fits into your life without asking for much. It’s simple enough that you can make it on autopilot before your brain fully wakes up, but special enough that it feels like you’re doing something nice for yourself. The warmth of the cinnamon, the gentle sweetness of vanilla, and that comforting tea-and-milk combination—it’s the kind of drink that makes ordinary mornings feel a little bit cozier.
If this is your kind of drink, you might also love my:
❃ Easy London Fog Latte Recipe (Barista Secrets!)
❃ Easy Spiced Apple Cider Recipe: 4 Ingredients, Zero Fuss
❃ Cozy Best Winter Smoothie for Weight Loss: 22g Protein Recipe
❃ Warm Smoothie for Weight Loss: Easy Morning Recipe Under 300 Cal
I’d love to hear from you: Do you prefer this hot on chilly mornings or iced when you need something refreshing? And what’s your milk of choice? Drop a comment and let me know—I read every single one, and your feedback and variations always inspire what I make next. If you try this recipe, snap a quick photo and tag me on Pinterest. Seeing your mugs of tea honestly makes my whole day.
Cozy Vanilla Cinnamon Milk Tea Recipe You’ll Make on Repeat
Ingredients
- 2 black tea bags English Breakfast or Assam
- 1 cup boiling water
- ½ cup whole milk or milk alternative
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons honey or maple syrup or sugar
- Pinch of salt
Instructions
- Steep tea bags and cinnamon stick in boiling water for 5 minutes to create a strong tea base.
- While tea steeps, warm milk in a small pot over medium-low heat until steaming but not boiling, about 3-4 minutes.
- Remove tea bags and cinnamon stick. Pour steeped tea into your serving mug.
- Add warmed milk to the tea and stir well until combined and creamy tan in color.
- Stir in vanilla extract, sweetener of choice, and pinch of salt. Taste and adjust sweetness or spice as desired.
- Serve hot immediately, or let cool and pour over ice for iced version. Optional: dust with ground cinnamon on top.
