Hokkaido Milk Tea Recipes
Creamy, caramel-kissed Hokkaido milk tea with bold black tea and a silky milk-cream blend. Enjoy it iced or steamy warm.
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Servings:
Ingredients
Main Ingredients
- 2 cup water filtered, if possible
- 2.5 tsp loose black tea Assam or another robust tea
- 3 tbsp brown sugar light or dark, packed
- 1 cup whole milk
- 0.25 cup heavy cream
- 0.5 tsp vanilla extract
- 0.13 tsp fine sea salt a small pinch balances sweetness
- 1 cup ice cubes for serving, optional
- 0.5 cup cooked tapioca pearls optional, for boba style
Instructions
Preparation Steps
- Bring the water to a boil in a small pot.
- Steep the black tea in the hot water for 4–5 minutes, then strain out the leaves.
- Warm the milk and cream over low heat. Stir in brown sugar, vanilla, and salt until fully dissolved; do not boil.
- Fill two glasses with ice and add tapioca pearls if using.
- Divide the hot tea between the glasses. Top with the warm milk mixture and stir gently to combine.
- Serve immediately. For a hot version, skip the ice and pour the milk mixture directly into mugs of tea.
Notes
For deeper caramel notes, simmer the brown sugar with 1 tbsp water until syrupy, then stir it into the warm milk. Prefer less richness? Swap half the cream for more milk. Serve over boba for a fun treat, or keep the tea and milk base chilled separately for up to 2 days and assemble just before drinking.
This recipe is an original creation inspired by classic Hokkaido Milk Tea Recipes flavors. All ingredient ratios and instructions are independently developed.