Velvety Homemade Milk Tea
A comforting blend of robust black tea and silky milk, lightly sweetened to perfection. This versatile drink works beautifully hot on chilly mornings or poured over ice for a refreshing afternoon treat.
Story
Skip the coffee shop queue and craft this creamy classic in your own kitchen. With just a handful of pantry staples, you can achieve that signature tea-house richness without the artificial additives.
Ingredients
strong black tea bags (Assam or Ceylon work best)
2 bags
filtered water
1 cup
whole milk or oat milk
1 cup
honey or raw cane sugar
2 tablespoons, plus extra to taste
ice cubes
handful (optional)
Instructions
1
Steep the tea concentrate
Bring the water to a rolling boil, then pour it over the tea bags in a heatproof jug. Let them steep for exactly 4 minutes to extract deep flavor without bitterness, then discard the bags.
2
Warm and marry the milk
Pour the milk into a small saucepan and heat over medium-low until small bubbles appear around the edges—do not let it boil. For an iced version, simply use cold milk straight from the fridge. Stir the warmed (or cold) milk into the brewed tea.
3
Balance the sweetness
Add your chosen sweetener while the drink is still warm, stirring vigorously until completely dissolved. Taste and adjust; some prefer just a whisper of honey, while others enjoy a dessert-like richness.
4
Serve immediately
For hot milk tea, ladle into pre-warmed mugs and sip right away. For the iced variation, fill tall glasses with plenty of ice, pour the mixture over the top, and serve with a wide straw.
