Taiwan Milk Tea Recipe (2024)

June 12, 2014

Raise your hand if you are addicted to milk tea.

Yes, I see you. And you, and you.For those of you who haven’t tried it yet, I’m not sure if you should:It’s very habit-forming, and can be pretty expensive to go out and buy. When I was ten, I remember a D.A.R.E. officer telling us that some people were so addicted to cigarettes that they would would smoke a pack a day, and at $3.50/pack, that came out to over a thousand dollars a year! My jaw dropped. A THOUSAND BUCKS TO KILL YOURSELF?!

Well, my boba-loving friends, sometimes I wonder if we’re in the same boat. Instead of cigarettes, it’s milk tea… and instead of cancer, it’s diabetes or obesity or something. But the $3.50 price tag sounds about right, and I’m willing to bet there are some of you who, if you really thought about it, guzzle down this frothy liquid almost daily. Some of you even get it twice in a day sometimes:once after lunch, and again that evening when a friend texts to see if you’re free.Oh… well… for the sake of hanging out. Yes, yes. I suppose I will have to just get another one… *giddy laughter inside*.

How did I know about that? Yes, it’s me too.

This is how I came to realize that I was addicted to milk tea. Now, addressing the addiction is probably the heart of the matter, but I’m not ready for that yet, so until then, I will merely search fora way to minimize the cost of it: MAKE IT YOSELF!

I’ve tried, JoEllen, I’ve tried! It’s just not the same. It doesn’t taste as good.

Yes, I hear you. I, too, have been trying for the last 15 years to nail down the perfect milk tea recipe myself, to little avail. Asthe options of milk tea shops keep expanding, so my milk tea taste buds keep getting refined. I have never been able to make a satisfying cup of milk tea to adequately stave off the next milk tearun… until now.

My faithful mommy group has come through for me once again. What does milk teahave to do with mommy-ing, you ask? Um… Milk tea = happy mom. Happy mom = happy family…?

When someone posed the question about making milk tea at home, not only did a whole bunch of people start following the conversation (literally, they just commented with “following” to make sure they were sent all the replies from other comments), but others shared useful tidbits! One was this youtube video:

If you’re not up for a six-minute video,you can jump straight to the recipebelow. I’ve tried three versions: Lipton decaffeinated tea, Earl Grey tea, and the Red Rose Tea that was recommended in the video. The Red Rose Tea turned out the best and was definitely satisfactory in quenching my milk tea thirst! I’ve tried it with various combinations of brown and cane sugar, and couldn’t really tell the difference, so I think you’re okay either way on that. Also, I like to chill my sweetened tea before mixing it with the creamer and ice– it gets less watery that way.

11/18/15 Update: For green milk tea, I plan to try out Possmei Jasmine Green Tea, which I saw the workers at Tous Le Jour mixing up. Will post a recipe after I try it!

Last week, I made a big batch of milk tea for friends. I started with a big pot of tea (edit: I used the recipe below, and multipliedthe proportions by ~10):

After steeping, the tea should be as dark as black coffee:

Shake it with ice and creamer, and you’re done!

We had a bunch of friends over, so I set up a milk tea station with directions so they could eachshake up their own beverage:

That worked out pretty well, but a couple days ago, I made another big batch and decided to just just whir everything together in a Vitamix and served it out of a pitcher. It was just as good (and a lot less work).

Several of my friends with highly discriminating milk tea palettes gave me the“It’s legit!”on this round of taste tests, so it isnow post-worthy. Here you go. Be sure to use 8 ounces of water per serving to steep your tea– this isnot the time to stretch your dollar (or cents). Watery milk tea is not nearly as satisfying!

I’ll really haveto controlmyself so my body doesn’t suffer from this dangerous recipe discovery– I’m pretty sure I consume enough sugar as it is!I, for one, amcontent to end mymilk tea recipe search here.Perhaps now you can, too!

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Taiwan Milk Tea Recipe
Makes 1 serving of milk tea

Ingredients:

• 2 individual bags Red Rose Original Blend Tea Bags (black tea bags)
• 2 tablespoons non-dairy creamer (Coffeemate)
• 2 tablespoons organic cane sugar (or brown sugar)
  • Edit 11/18/15:I like just 1 tbsp personally (I usually order “half sugar” at milk tea places)

Instructions:

1. Steep tea bags in 8 oz. hot water for ~5 minutes. Remove tea bags and add cane sugar. Stir until completely dissolved. Edit 11/18/15: After steeping for 5 minutes, stir, and then let steep for 5 more minutes. This gives more tea flavor, which I like.
2. Fill a co*cktail shaker with 1/2 cup ice and creamer.
3. Pour tea into shaker and shake until outside of shaker is cold.Before sealing the lid onto your shaker, you might want to stir the liquid about in the ice a bit first to cool down the tea. Pour into glass and enjoy with a straw!

If you want an even more pronounced tea flavor, then follow these directions:

1. Steep tea bags in 8 oz. hot water for ~5 minutes. Remove tea bags and add cane sugar. Stir until completely dissolved.
2. Chill sweetened tea in refrigerator until cold.
3. Fill aco*cktail shakerwith 2 cubes of ice and creamer.
4. Pour tea into shaker and shake until outside of shaker is cold. Pour into glass and enjoy with a straw!

3/3/2016 Edit: I just tried making Mango Milk Tea by using Mango Ceylon tea bags instead- SO GOOD!

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