Fresh Milk Tea Recipe

Boil water and steep tea

Bring 1 cup water to a rolling boil in a small saucepan or kettle. Remove from heat, add 2 tablespoons loose black tea (or 2 strong tea bags) and let steep 3 to 5 minutes depending on desired strength (3 minutes for moderate, 5 minutes for very strong).

Heat milk

While the tea steeps, pour 2 cups whole milk into a separate saucepan and warm over medium-low heat until just steaming and small bubbles form at the edge (do not boil) — about 4 to 6 minutes. Stir occasionally to prevent a skin from forming.

Combine and strain

Strain the steeped tea into the warm milk, pressing gently on the leaves or tea bags to extract flavor. Discard spent leaves/bags. Stir to combine.

While the milk-tea mixture is still warm, add 2 tablespoons granulated sugar and (optional) 1 teaspoon honey. Stir until fully dissolved, tasting and adjusting sweetness as needed. For less sweetness start with 1 tablespoon sugar.

If using vanilla, stir 1 teaspoon vanilla extract into the sweetened milk tea now. Taste and adjust any element (tea strength, sweetness, vanilla).

Serve hot

For hot milk tea: pour into warmed cups and serve immediately. Optionally dust with a light sprinkle (1/4 tsp) of ground cinnamon or matcha for aroma.

Serve cold (iced milk tea)

For iced milk tea: let the milk-tea cool to near room temperature (10–15 minutes), then chill in the refrigerator 20–30 minutes or pour over 1 cup ice in a tall glass. Stir and serve with a straw.