Strawberry Jasmine Milk Tea Recipe

Milk Tea

1. 1

   Brew the jasmine tea

   Bring 2 cups of water to just below a boil (about 175–185°F / 80–85°C). Add 2 tsp jasmine tea (or 2 tea bags). Steep for 2.5–3 minutes to avoid bitterness, then strain the tea into a heatproof container. Set the brewed tea aside to cool to room temperature (or speed-cool in the fridge for 10–15 minutes).

2. 2

   Make quick strawberry syrup

   While the tea cools, combine 1 cup chopped strawberries and 3 tbs granulated sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves and the berries release their juices. Bring to a gentle simmer and cook 3–5 minutes, mashing the berries with a spoon or potato masher to break them down and concentrate the flavor. Remove from heat and let cool slightly.

3. 3

   Strain (optional) and measure strawberry syrup

   For a smooth milk tea, strain the warm strawberry mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much syrup as possible; discard or reserve the solids for garnish. You should get roughly 1/2–3/4 cup of strawberry syrup. If you prefer fruit pieces in the drink, skip straining and use the mash directly.

4. 4

   Combine tea, milk and strawberry syrup

   In a pitcher or cocktail shaker, combine the cooled jasmine tea (all of the brewed tea), 1 cup chilled milk, 1/4–1/3 cup of the prepared strawberry syrup (start with 1/4 cup and add more to taste), 1/4 tsp vanilla extract, and a pinch (1/8 tsp) of salt. Stir or shake well to combine. Taste and adjust sweetness by adding more strawberry syrup if desired.

5. 5

   Serve over ice

   Fill two glasses with about 3/4 cup ice each (total ~1.5 cups). Divide the milk-tea mixture between the glasses. If you reserved strawberry pieces, add a few to each glass as garnish. Optionally top with an extra splash of milk for a marbled look. Serve immediately.

6. 6

   Notes: If the brewed tea is still warm, cool it with a few ice cubes then top up the liquid with a little cold water so you keep the 2:1 tea-to-milk balance. Adjust strawberry syrup and sugar to taste; the recipe as written is balanced for moderately sweet, fruity milk tea for 2 servings.