Japanese Royal Milk Tea Recipe
User Reviews
5
Japanese Royal Milk Tea Recipe
Description
To prepare Japanese Royal Milk Tea, black tea leaves — commonly Assam, Darjeeling, Ceylon, or Earl Grey — are added to boiling water and then simmered briefly to infuse their flavor. Whole milk is added and the mixture is kept just below boiling to meld the flavors and achieve a creamy consistency. The tea is strained to remove leaves and served warm, sweetened to taste.
The drink features a balance between the robustness of black tea and the richness of full-fat milk, resulting in a smooth, velvety texture. Sweeteners such as white sugar, caramel syrup, or honey can be adjusted according to preference, enhancing the tea's natural flavor without overwhelming it. The method emphasizes not boiling the milk to preserve smoothness and avoid curdling.
Japanese Royal Milk Tea can be enjoyed fresh or chilled with ice. Variations include using different types of tea leaves, substituting plant-based milks, adding tapioca pearls for bubble tea, or incorporating spices for chai-style flavors. The recipe notes that the mixture keeps well refrigerated for up to two days without ice dilution.
Ingredients
- ½ Tablespoon black tea leaves Assam, Darjeeling, Ceylon or even Earl Grey. If using tea bags, I recommend at least 1 tea bag per person/ cup/ serving.
- 3 Cups water
- 2 Cups whole milk full-fat
- white sugar Substitutes: caramel syrup, brown sugar syrup or a neutral honey. I usually use about 1-2 Tablespoons per 1 Cup of liquid (so 5-10 Tablespoons here-I suggest you start with 5 tablespoons then work your way up!, or gum syrup, to taste
Instructions
- Bring water to boil in a small pot or saucepan.
- Once boiling, add the tea leaves then immediately lower the heat to simmer for about 2 minutes. If making iced Japanese milk tea, you may want to extend the cooking time, as the ice cubes will dilute the tea.
- Add the milk and keep mixture at a simmer- DO NOT allow it to boil!
- Just before the tea boils, switch off the fire, and strain into a pre-warmed teacup.
- Add sweetener of choice, to taste.
Notes
- Adjust steeping temperature and time based on the type of tea used to avoid bitterness or weak flavor.
- The tea is best consumed fresh but can be stored in an airtight container in the refrigerator for up to two days without ice.
- Variations include using different milks such as Hokkaido milk for extra creaminess or substituting sugar types like kokuto for a roasted caramel note.
- For iced versions, brew longer to compensate for dilution from ice cubes.
- The recipe can be modified to make bubble tea by adding tapioca pearls, or vegan versions by using plant-based milks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 55mg | 2% |
| Potassium | 183mg | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 198IU | 4% |
| Calcium | 155mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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