Jasmine Milk Tea Recipe
Smooth and creamy tea infused with jasmine flowers.
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Ingredients
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Milk Tea
Method
Milk Tea
- 1
Bring water to temperature
Bring 2 cups filtered water to just under a boil (about 175–185°F / 80–85°C). If you don't have a thermometer, bring to a simmer and remove from heat immediately — jasmine green tea is delicate and benefits from slightly cooler water than black tea.
- 2
Steep the jasmine tea
Place 2 tsp loose jasmine green tea (or 2 tea bags) and the optional 1 tbs dried jasmine flowers into a teapot or heatproof container. Pour the hot water over the leaves, cover, and steep for 2.5–4 minutes depending on desired strength (2.5 minutes for lighter, 4 minutes for stronger). Avoid steeping much longer to prevent bitterness.
- 3
Strain and sweeten
Strain the brewed tea through a fine mesh sieve into a heatproof pitcher or bowl, discarding the used leaves/flowers. While the tea is still hot, stir in 2 tbs granulated sugar until fully dissolved. Taste and adjust sweetness if needed.
- 4
Cool slightly
Let the sweetened tea cool for 5–8 minutes at room temperature (or place the pitcher in an ice bath to speed cooling). It should be warm but not hot before you add cold milk to avoid curdling or diluting texture.
- 5
- 6
Serve iced (recommended) or hot
For iced jasmine milk tea: fill two serving glasses with about 0.75 cups ice each (total ~1.5 cups). Pour the milk tea evenly over the ice, stir briefly, and serve immediately. For hot jasmine milk tea: skip the ice and pour the warm milk tea into pre-warmed cups.
- 7
Final adjustments and tips
Taste and adjust: add a little more sugar if you prefer sweeter, or a splash more milk for creaminess. If you used tea bags and the brew is weak, steep an additional 30–60 seconds next time or increase leaves to 2.5 tsp for stronger flavor. Store any leftover milk tea refrigerated for up to 24 hours; shake/stir before serving.
