Jasmine Milk Tea Recipe
Make Jasmine Milk Tea Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Milk & Finish
Method
Tea Base
- 1
- 2
Steep jasmine tea
Pour the boiling water over 4 teaspoons of jasmine loose-leaf tea in a heatproof pitcher or teapot. Cover and steep for 3 to 4 minutes for a fragrant but not bitter brew. Do not over-steep.
- 3
Strain and sweeten
Strain the tea leaves through a fine mesh sieve into a clean container. While the tea is still hot, stir in 3 tablespoons granulated sugar and 1/8 teaspoon salt until fully dissolved. Taste and adjust sweetness if desired. Let the sweetened tea cool at room temperature for 10–15 minutes.
Milk & Finish
- 4
Prepare milk mixture
In a measuring cup or small pitcher combine 1 cup whole milk and 1/2 cup half-and-half. Stir in 1/2 teaspoon vanilla extract. Chill if making iced jasmine milk tea; warm slightly if serving hot.
- 5
Optional: cook tapioca pearls
If using tapioca pearls, bring 4 cups water to a rolling boil in a saucepan. Add 1/2 cup pearls, stir to prevent sticking, and cook according to package instructions (usually 5–8 minutes for quick-cook pearls). Once soft and chewy, drain and rinse under warm water, then toss with a teaspoon of sugar or honey to prevent clumping.
- 6
Assemble (Iced)
Fill serving glasses with ice (about 1/2 to 1 cup per glass). Pour chilled jasmine tea into each glass to fill about two-thirds. Add milk mixture to top (about 1/3 of volume). Stir gently to integrate. Add cooked tapioca pearls to the bottom if using.
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