Milk Tea Recipe

Boil water and steep tea

Bring 2.5 cups water to a rolling boil in a small saucepan or kettle. Remove from heat and add 3 tsp black tea leaves (or 3 tea bags). Let steep 3–5 minutes for a strong brew (4 minutes is a good starting point).

Strain tea

After steeping, strain tea leaves (or remove tea bags) into a heatproof container. Press lightly on tea leaves with a spoon or use a fine mesh strainer to extract full flavor, then discard leaves.

Heat milk

Return strained hot tea to the saucepan over low heat. Add 1 cup whole milk and 1/4 cup evaporated milk (if using). Warm gently until just below simmer (do not boil) — about 2–3 minutes while stirring occasionally.

Sweeten and flavor

Stir in 2 tablespoons granulated sugar (or 1 tbsp honey, or a combination) into the warm milk-tea until fully dissolved. Add 1/4 tsp vanilla extract if using. Taste and adjust sweetness to preference.

Prepare boba (if using)

If using tapioca pearls, cook them separately according to package instructions until soft, then drain and rinse briefly under warm water. Place about 1/2 cup cooked pearls into serving glass(es).

Assemble iced milk tea (optional)

For iced milk tea: fill serving glass with 1 cup ice cubes (or desired amount). Pour the warm milk tea over the ice to cool it quickly. Stir to combine and allow to chill for 30–60 seconds before serving. Add boba on top if using.

Serve warm (optional)

For a warm milk tea: pour the milk tea into cups immediately after sweetening and warming. Do not add ice. Optionally dust with a light pinch of ground cinnamon before serving.