Almond Black Milk Tea Recipe

Brew the tea

Bring 600 ml water to a near boil (about 95°C). Remove from heat and add 3 tsp black tea leaves (or 3 strong black tea bags). Steep for 3–5 minutes depending on desired strength (4 minutes is a balanced strength).

Strain loose leaves (or remove tea bags) and transfer the brewed tea to a heatproof container. Let cool at room temperature for 10–15 minutes, then place in the refrigerator or an ice bath to chill quickly until cold (about 15–20 minutes).

Prepare almond milk mixture

While the tea cools, combine 300 ml unsweetened almond milk, 40 ml sweetened condensed milk, and 25 ml simple syrup (or honey) in a pitcher. Whisk until well combined and smooth. Taste and adjust sweetness — add up to another 10–15 ml simple syrup if you prefer sweeter.

Stir in 0.25 tsp almond extract, 0.125 tsp vanilla extract and a pinch of fine sea salt to deepen the flavor and round sweetness. Mix thoroughly.

Combine and chill

Fill two tall serving glasses with ice cubes to taste. Pour the chilled black tea over the ice, dividing evenly between the glasses (about 300 ml tea per glass if making 2 servings).

Add almond milk

Slowly pour the almond milk mixture over the tea in each glass, allowing a slight layering effect if desired. Stir gently to combine before drinking.

Garnish and serve

Sprinkle the top with 1 tbsp sliced toasted almonds (optional) and serve immediately with a straw. Note: contains nuts (almond) — omit garnish if nut allergy is a concern.