Iced Assam Milk Tea Recipe

Boil water

Bring 240 ml (1 cup) water to a rolling boil (about 100°C / 212°F).

Steep tea

Place 2 tsp Assam tea leaves in a teapot or heatproof vessel. Pour the boiling water over the leaves. Steep for 4–5 minutes for a strong, malty base. If you prefer a slightly lighter flavor, steep 3–4 minutes.

Strain and cool

Strain the tea leaves into a heatproof container. Let the brewed tea cool for 5–10 minutes at room temperature, or place the container in an ice bath to cool faster. You should end up with about 220–230 ml of brewed tea after minor losses.

While the tea is still warm (but not piping hot), add 30 ml simple syrup and stir until fully dissolved. Adjust sweetness to your taste: add another 5–15 ml if you prefer sweeter iced milk tea.

Combine 120 ml whole milk and 30 ml half-and-half (if using) in a measuring cup. For a lighter drink, omit the half-and-half and use 150 ml whole milk instead. Chill the milk briefly if you prefer the coldest final drink.

Fill a 16 oz (about 480 ml) serving glass with 1 cup of ice cubes (adjust to preference).

Pour the sweetened, cooled Assam tea over the ice, filling the glass to about two-thirds (roughly 160–180 ml of tea).

Slowly pour the milk mixture over the back of a spoon or down the side of the glass so it layers briefly, then gently stir to combine. Taste and adjust sweetness or milk ratio as desired.

Garnish with an optional cinnamon stick or star anise for aroma. Serve immediately with a straw.