Hot Assam Milk Tea Recipe

Heat water

Bring 240 ml (about 1 cup) of fresh water to a rolling boil in a kettle or small saucepan. Assam benefits from very hot water to extract its bold, malty character.

Steep tea

Place 1.5 tablespoons Assam tea leaves in a teapot, infuser, or directly into the saucepan. Pour the boiling water over the leaves, cover, and steep for 4 to 5 minutes for robust flavor. For a stronger brew (more body to stand up to milk), steep up to 6 minutes but avoid excessive bitterness.

After steeping, strain the tea leaves into a heatproof container or directly into the cup you'll use. Reserve the brewed tea and discard the spent leaves.

Heat the milk

In a small saucepan over medium-low heat, warm 120 ml whole milk until it is steaming and small bubbles appear at the edge but not boiling (about 2–3 minutes). Stir occasionally to prevent a skin from forming.

Sweeten

Add 1.5 teaspoons sugar (or equivalent simple syrup) to the warm milk and stir until dissolved. If using vanilla extract, add 1/8 tsp now and stir. Taste and adjust sweetness: add more sweetener 'to taste' if desired.

Combine milk and tea

Pour the warm milk into the brewed Assam tea. For a 12 oz drink, aim for roughly 360 ml total volume (240 ml tea + 120 ml milk). Stir gently to combine and create a uniform color and flavor.

Optional froth

If you prefer a lightly textured top, froth the milk with a handheld frother for 10–15 seconds before combining, or vigorously whisk the warmed milk to create a small foam layer.

Taste the assembled tea and, if desired, sprinkle a light dusting (about 1/4 tsp) of ground cinnamon on top for aroma and warmth.

Serve immediately in a pre-warmed 12 oz cup. If not serving right away, keep warm and re-stir before serving.