Name: Dough for Dough Cake & Bakerys Lavender Milk Tea Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 tsp dried culinary lavender buds; 1 cups granulated sugar; 1 cups water; 0.5 tsp lemon (optional, for brightness); 2 tbs black tea leaves (Assam, Ceylon, or black tea blend); 2 cups water; 2 cups whole milk (or milk of choice: oat, almond, or 2% ); 2 tbs lavender simple syrup; 0.25 tsp vanilla extract (optional); 1 cups ice (if serving iced); 0.125 tsp pinch of fine sea salt (optional, to round flavor); 0.25 tsp dried lavender buds; 0.25 tsp lemon zest

Method

Lavender Simple Syrup

Combine and heat

In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Add 2 teaspoons dried culinary lavender buds. If using, add the optional lemon (a few very thin strips or 1/2 teaspoon lemon juice) to brighten the syrup.

Dissolve sugar

Heat the mixture over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture just comes to a simmer (do not boil vigorously). This should take about 3–5 minutes.

Steep

Once it reaches a gentle simmer and the sugar is dissolved, remove the pan from heat. Let the lavender steep in the hot syrup for 10–15 minutes for pronounced floral flavor; steep less (5–7 minutes) for a subtler note. Taste after 10 minutes and adjust steep time as desired.

Strain and cool

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container to remove the lavender buds (and lemon). Allow the syrup to cool to room temperature. Transfer to a sealed jar and refrigerate if not using immediately. Syrup will keep in the fridge for up to 2 weeks.

Tea Concentrate

Boil water

Bring 2 cups of fresh water to a near boil (about 200–205°F / 93–96°C).

Steep tea

Place 2 tablespoons of black tea leaves in a heatproof teapot or French press. Pour the hot water over the tea leaves and steep for 4–5 minutes for a robust concentrate. For less astringency, steep 3–4 minutes.

Strain and cool

Strain the tea leaves and allow the tea concentrate to cool slightly (5–10 minutes). For a cold drink, chill the concentrate in the fridge or with an ice bath to bring it to cold temperature quickly.

Milk Tea Assembly

Combine tea and milk

For each serving (makes about 2 servings total from these quantities): In a pitcher or shaker, combine 1 cup tea concentrate with 1 cup milk. If making iced, fill serving glasses with ice.

Sweeten with lavender syrup

Add 1 tablespoon (15 ml) of the lavender simple syrup per 1-cup serving of milk tea. Stir or shake well to combine. Taste and add up to 1 additional tablespoon per cup if you prefer sweeter or more floral flavor.

Finish

Add 1/8 teaspoon vanilla extract per 2-cup batch (optional) and a pinch of fine sea salt if using. Stir to incorporate. Pour over ice if serving cold, or serve warm by gently heating the milk before combining with tea concentrate and syrup (do not boil).

Garnish and serve

Garnish each glass with a light sprinkle (about 1/8–1/4 teaspoon) of dried lavender and/or a little lemon zest. Serve immediately.