Milk Strawberry Tea Ruby By Black Tea Recipe

Brew tea

Bring 2 cups water to a near boil (about 200°F / 93°C). Remove from heat and add 2 tsp loose-leaf black tea (or 2 tea bags). Steep for 4–5 minutes for a robust cup that stands up to milk and fruit.

Strain the tea leaves (or remove tea bags) into a heatproof container. While still hot, stir in 2 tablespoons granulated sugar until dissolved. Let the sweetened tea cool to room temperature, then chill in the refrigerator until cold (about 20–30 minutes) or use an ice bath to speed cooling.

Cook strawberries

In a small saucepan combine 1 cup chopped strawberries, 1 cup water, and 3 tablespoons sugar. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer 6–8 minutes, stirring occasionally, until the strawberries are soft and the liquid has a syrupy consistency.

Finish syrup

Remove from heat and stir in 1 teaspoon lemon juice to brighten flavor. Let cool slightly, then strain through a fine-mesh sieve into a bowl, pressing on solids to extract syrup. Reserve strained syrup and discard or reserve pulp for another use. Chill the syrup until cold (about 15–20 minutes).

Prepare glass

Fill a 16‑oz serving glass with 1 cup of ice cubes.

Add 2–3 tablespoons of the chilled strawberry syrup over the ice (adjust to taste for sweetness and fruit intensity).

Pour 1 cup chilled black tea over the ice and syrup. Stir gently to combine the tea and strawberry syrup so the tea has an even pink tint.

Slowly pour 1 cup whole milk (and optional 1/4 cup half-and-half for creamier texture) over the back of a spoon or down the side of the glass so the milk creates a layered look; then stir if you prefer a uniform color.

Garnish with 3 fresh strawberry slices on the rim or floated on top. Taste and add more strawberry syrup or a small pinch of sugar if you want it sweeter. Serve immediately with a straw.