Tripleberry & Banana Lavender Strawberry Milk Milk Tea Recipe

Macerate berries

Hull and quarter strawberries. In a medium bowl combine strawberries, raspberries and blueberries with 2 tbs granulated sugar and 1 tsp lemon juice. Gently toss, then let sit at room temperature 10–15 minutes until juices form.

Make banana purée

Peel the banana and mash in a separate small bowl or blender until smooth. If using blender, blend with 1–2 tbs of the macerated berry juices to loosen and integrate flavor. Set aside.

Make tripleberry purée

After berries have macerated, reserve 2–3 tbs of the berry liquid for the drink. Puree the berries (and any leftover juice) in a blender or with an immersion blender until fairly smooth. Strain through a fine-mesh sieve if you prefer a smoother texture. You should have about 3/4 cup combined purée.

In a small saucepan combine 1/2 cup water, 1/2 cup granulated sugar and 1 tsp dried culinary lavender. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 3–4 minutes to infuse. Remove from heat and let steep 10 minutes. Strain the syrup through a fine sieve into a jar, pressing on the lavender to extract flavor. Cool to room temperature.

If you haven't brewed the tea yet: bring 1 cup hot water to near-boil and steep 1 strong black tea bag or 1–1.5 tsp loose-leaf tea for 4–5 minutes. Remove tea and let cool slightly.

Combine the brewed tea with 1 cup ice in a shaker or jar and chill briefly. You want the tea cold but not overly diluted — using ice during shaking cools it quickly.

Assemble the drink: In a cocktail shaker or large jar add 3 tbs of the tripleberry purée, 2 tbs banana purée, 1–1.5 tbs lavender syrup (adjust to taste), 1 cup chilled brewed tea, and 1 cup cold milk. Add vanilla extract and optional sweetener if you want it sweeter.

Fill the shaker with ice, secure lid, and shake vigorously 10–15 seconds until frothy and well combined. Alternatively, stir thoroughly in a glass if you prefer less froth.

Strain into a tall glass over fresh ice. Taste and adjust sweetness or lavender by adding another 1/2 tbs syrup or 1/2 tbs sweetener if needed.

Garnish with a spoonful of reserved macerated berries and a mint leaf. Serve immediately.