Classic Milk Tea Recipe

Inspired by Go Dim Sum

Time15m

Serves2

Silky smooth tea infused with milk.

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Ingredients

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1
Bring water to a boil
Pour 2 cups of cold water into a small saucepan and bring to a rolling boil over medium-high heat.
2
Brew a strong tea
Once boiling, remove from heat briefly, add 2 tbsp loose black tea (or 2 tea bags) and 2 tbsp granulated sugar. Return to low heat and simmer gently for 2 minutes to extract robust flavor. If you prefer stronger tea, simmer up to 3 minutes.
3
Steep off heat
Remove the pan from heat and let the tea steep for an additional 3 minutes. This gives a concentrated, full-bodied base for the milk tea.
4
Strain the tea
Strain the brewed tea through a fine-mesh sieve into a heatproof measuring cup or bowl to remove leaves (or remove tea bags). Keep the hot brewed tea aside.

5
Heat the milk
While the tea is steeping (or immediately after straining), place 1 cup whole milk and 2 tbsp heavy cream in a small saucepan. Warm over medium-low heat, stirring occasionally, until the milk is steaming and small bubbles form around the edge but it does not boil (target about 150–160°F / 65–71°C). Heating the milk this way makes the texture silky without scalding.
6
Add vanilla
Remove the milk from the heat and stir in 1/4 tsp vanilla extract. Taste the brewed tea and, if you want it sweeter, dissolve an additional 1/2 tbsp sugar into the warm milk or tea (the recipe starts with 2 tbsp; adjust to taste).
7
Combine tea and milk
Pour the warmed milk mixture into the strained strong tea. For this recipe the ratio will yield a mildly creamy milk tea (about 1 part milk to 2 parts brewed tea after combining). Stir gently to combine and check sweetness; adjust by adding up to 1 tbsp more sugar if desired.
8
Serve
Divide the milk tea between two cups and serve immediately while warm. Optional: for a frothy top, briefly whisk or use a handheld milk frother on the warmed milk before combining with the tea.