Make your tea time creamy and sweet with milk tea. Super simple and delicious, my milk tea recipe is made special with half and half and brown sugar.
What is milk tea? In it’s most basic form, it’s tea with milk.
That’s it. Oh, but wait, there’s more.
Sure, you’ve got tea with a splash of milk but milk tea comes in a lot of different forms.
When you add milk to an Earl Grey or English Breakfast, you’re drinking milk tea.
Instead of cold milk, add frothed warm milk and you’ve got yourself a tea latte, which is milk tea.
Add some boba balls to your milk tea and you’ve got a boba or bubble tea.
Get some spices and black tea and you’ve got chai, an Indian version of milk tea.
There’s also the popular Hong Kong-style milk tea which is made with evaporated or condensed milk.
And finally, we have my version which is made with half & half and brown sugar. Smooth, sweet and creamy, just as milk tea should be.
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What I Used to Make This Milk Tea
Loose Tea or Tea Bags?
I always prefer to use loose tea over tea bags but when I’m using tea in recipes, a tea bag works just as great.
Tea in tea bags are broken bits and small pieces of loose tea so the tea is a lower quality product.
But one thing it does have going for it is creating an intense flavor, quickly.
The tea isn’t at all nuanced or complex with subtle flavors, but it’s perfect for extracting the flavor you want when diluting it in other ingredients.
Best Tea for Milk Tea
I like black tea, like Assam, best for milk tea since it’s the most intense and can stand up to the milk and sugar.
Oolong tea works second best. Especially a dark roasted oolong like this one.
Milk tea isn’t generally made with green or white tea. (Unless that green tea is matcha.)
Four Tips for Making the Best Milk Tea
TIP #1: Adjust Sweetness
Everyone has a different level of sweet they like in their tea. Start with a teaspoon of brown sugar first and add more if needed.
TIP #2: Brew a Strong Cup of Tea
Since we’re adding half & half and sugar, you want to make sure the tea is strong and brewed properly with boiling water and steeped for the right amount of time. Weak tea isn’t great for milk tea.
TIP #4: Warm Your Teacup
It’s a good practice to warm up your teacups before pouring tea into them. Pour hot water halfway into your cup and swirl around a little. Throw out the hot water. This keeps the tea from cooling down too fast. Now your cup is ready for tea!
How to Make Milk Tea
The first thing is to boil water and steep the Assam black tea.
I’m using loose tea but you can use tea bags instead. I’m using 2 teaspoons of tea which is the same as using 2 tea bags.
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Steep tea for 6-8 minutes. We’re trying to get a nice deep, dark color with a strong flavor.
Pour the steeped tea into your mug.
I’m using this glass teapot with strainer (I love it and use it all the time) to filter out the tea leaves, but if you’re using tea bags, you can brew the tea directly in the mug and throw out the tea bags.
There is an extra step you can take to make this tea experience a better one: warm up your teacup with some hot water before you pour in the tea. A warm cup keeps the tea hot for longer.
Add the brown sugar right after you pour in your tea so that it can dissolve quickly in the hot tea. Stir.
Now is the fun part. Pour in the half & half and watch it swirl around in the black tea.
Half & half is part whole milk and part light cream. It’s great for when I want something richer than milk but lighter than cream.
Look at the swirls in my milk tea!
Stir a bit and it’s ready to drink!