Iced Assam Milk Tea Recipe

Bring water to near-boil

Bring 400 ml water to a rolling boil in a kettle or pot (about 100°C / 212°F).

Steep tea

Place 2 tablespoons Assam tea leaves (or 2 strong black tea bags) in a heatproof container. Pour the 400 ml boiling water over the tea and steep for 4 to 5 minutes for a strong, robust brew. Do not over-steep more than 6 minutes to avoid excessive bitterness.

Strain and cool

Strain the leaves (or remove tea bags) and transfer the brewed tea to a heatproof pitcher. Let the tea cool at room temperature for 10–15 minutes, then place in the refrigerator or add an ice bath to bring it cool quickly (about 10 minutes) until near-chilled.

Make simple syrup

While the tea cools, combine 3 tablespoons granulated sugar and 60 ml water in a small saucepan. Heat over medium, stirring, until the sugar dissolves and the mixture just comes to a simmer. Remove from heat and let cool. This yields a simple syrup that blends easily into cold tea.

Combine milks

In a measuring cup or small pitcher combine 120 ml whole milk and 60 ml half-and-half (or evaporated milk). If using vanilla, stir in 1/4 teaspoon vanilla extract now. Adjust richness by varying the half-and-half amount if desired.

Assemble drink

Fill a 16-oz (about 475 ml) serving glass with ~1 cup (about 240 ml) ice. Pour 200 ml of the chilled Assam tea over the ice. Add the simple syrup to taste — start with 2 tablespoons (approx. 30 ml) and increase up to the full 3 tablespoons if you prefer sweeter. Stir to combine.

Add milk

Slowly pour the milk mixture (180 ml total) over the back of a spoon or directly into the glass so it layers slightly. Stir gently to combine, or leave layered for visual effect and stir before drinking.

Taste and adjust: if you prefer deeper caramel notes, swap the simple syrup for brown sugar syrup or add 1 tablespoon honey. If too strong, add a splash more milk. Serve immediately with a straw. For a frothier top, shake the milk mixture vigorously before pouring or use a milk frother.