Brown Sugar Milk Tea Recipe

Heat water

Bring 480 ml of fresh filtered water to a rolling boil (about 100°C / 212°F).

Steep tea

Place 8 g loose leaf Assam tea in a heatproof teapot or infuser. Pour the boiling water over the leaves and steep for 4 minutes for robust flavor (3–5 minutes range depending on strength preference).

After steeping, strain the tea into a heatproof pitcher. Allow the brewed tea to cool at room temperature for 10–15 minutes, then chill in the refrigerator until cold (about 20–30 minutes) or place in an ice bath to cool faster. Aim for chilled tea so it doesn't overly melt the ice in the glass.

Make the syrup while the tea cools: combine 80 g dark brown sugar and 60 ml water in a small saucepan over medium heat.

Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer. Continue simmering 2–3 minutes until slightly thickened. Remove from heat and let it cool to room temperature. (Syrup will thicken more as it cools.)

Fill a 16-oz (about 475 ml) serving glass with 1 cup of ice cubes.

Pour 2/3 cup (approximately 160 ml) of the chilled Assam tea over the ice.

Add 2–3 tablespoons (approximately 30–45 ml) of the cooled brown sugar syrup to the tea, adjusting to desired sweetness. Stir briefly to combine.

Slowly pour 120 ml (about 1/2 cup) half and half over the tea so it layers slightly for a marbled effect. Gently stir once or twice to integrate, or leave layered if preferred.

If desired, drizzle about 1 tablespoon of extra brown sugar syrup inside the glass or on top for presentation.

Serve immediately with a straw. Stir before drinking if the syrup has settled.