Jasmine Milk Tea * Recipe

Bring water to near boil

Pour 480 ml (2 cups) of water into a kettle or saucepan and heat until just below boiling (about 95°C / 200°F).

Steep the jasmine tea

Add 2 tablespoons loose jasmine tea (or 4 tea bags) to a teapot or heatproof pitcher. Pour the hot water over the tea, cover, and steep 3 to 4 minutes for bright floral flavor. Avoid steeping longer than 5 minutes to prevent bitterness.

Strain and sweeten

Strain the tea into a clean container. While the brewed tea is still hot, stir in 2 tablespoons simple syrup (or equivalent sugar) until dissolved. Taste and adjust sweetness if desired. Let the tea cool to room temperature, then chill in the fridge for 10–15 minutes or cool quickly by stirring over an ice bath.

Prepare glasses

Divide 1 cup (about 240 ml) of ice between two serving glasses (about 1/2 cup ice per glass).

Combine milk and tea

Measure 240 ml whole milk. For each serving: pour 120 ml chilled jasmine tea into a cocktail shaker or mixing container, add 60 ml milk (adjust to taste for stronger or creamier), and a small splash of additional simple syrup if you prefer sweeter (optional). If you don't have a shaker, stir gently to combine.

Assemble and serve

Pour the milk-and-tea mixture over the ice in each glass. Optionally, layer by pouring tea first then milk for a visual gradient, or shake with ice for a lightly frothy finish. Serve immediately with a wide straw.

Boil water and cook pearls

Bring 1000 ml water to a rolling boil in a medium saucepan. Add 40 g uncooked tapioca pearls, stir gently to prevent sticking, and let return to a boil. Reduce heat to maintain a medium boil and cook pearls according to package type: typically 5–7 minutes for quick-cook pearls (or 25–30 minutes for traditional pearls). Stir occasionally so they don't clump.

Rest and rinse

Once the pearls are cooked through (they should be translucent with a slightly chewy center), remove from heat, cover the pot, and let rest 10–15 minutes (for quick-cook follow package rest times). Drain the pearls and rinse briefly under cold water to stop cooking and remove excess starch.

Sweeten pearls

Transfer the drained pearls to a small bowl and toss with 1 tablespoon brown sugar or a little of the simple syrup used earlier so they stay glossy and sweet. Divide the pearls between the serving glasses before pouring the milk-tea mixture on top.