Why You’ll Love This Recipe
I love Jasmine Milk Tea because it has a distinctive floral flavor without requiring a long list of ingredients. Jasmine tea provides most of the character, while milk creates a smooth and creamy finish.
I also like being able to control the sweetness. I can use honey, simple syrup, sugar, or sweetened condensed milk depending on the flavor and richness I want.
The recipe is easy to customize as well. I can use dairy or plant-based milk, add boba, serve it hot or cold, or increase the amount of tea when I want a stronger jasmine flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Jasmine Milk Tea
- 2 jasmine green tea bags or 2 teaspoons loose-leaf jasmine tea
- 1 cup hot water
- 1 cup whole milk or plant-based milk
- 1–2 tablespoons honey, sugar, or simple syrup
- 1 tablespoon sweetened condensed milk, optional
- 1/2 teaspoon vanilla extract, optional
- 1–2 cups ice, for an iced version
Optional Boba
- 1/2 cup quick-cooking black tapioca pearls
- Water, for cooking
- 2 tablespoons brown sugar
- 1 tablespoon water
Directions
I start by heating my water until it is hot but not aggressively boiling. Since jasmine green tea can become bitter with excessively hot water, I prefer letting freshly boiled water cool briefly before brewing.
I add the jasmine tea and steep it for about 3–4 minutes. I remove the tea bags or strain out the loose leaves once the tea has developed a fragrant floral flavor.
While the tea is still warm, I stir in my preferred sweetener. If I want a richer and creamier drink, I add a little sweetened condensed milk as well.
For hot Jasmine Milk Tea, I gently warm the milk in a small saucepan or microwave without boiling it. I combine the warm milk with the freshly brewed jasmine tea and stir until smooth.
For iced Jasmine Milk Tea, I let the sweetened tea cool before assembling my drink. I fill a tall glass with ice, pour in the jasmine tea, and add cold milk. I stir thoroughly before serving.
If I’m making jasmine boba milk tea, I prepare the tapioca pearls according to their package directions. Once they’re cooked, I drain them and coat them in a simple brown sugar syrup made by gently heating the brown sugar with a tablespoon of water.
I spoon the warm boba into the bottom of my glass before adding ice, jasmine tea, and milk. I serve the drink immediately with a wide boba straw.
Servings and Timing
I get approximately 2 smaller servings or 1 large drink from this recipe.
- Prep time: 5 minutes
- Tea steeping time: 3–4 minutes
- Boba cooking time: about 5–10 minutes, optional
- Assembly time: 5 minutes
- Total time: about 10 minutes without boba
- Total time with boba: about 15–20 minutes
- Servings: 1 large or 2 small drinks
Variations
For Jasmine Boba Milk Tea, I add freshly cooked black tapioca pearls coated in brown sugar syrup. I especially like the contrast between the delicate floral tea and the caramel-like boba.
For a dairy-free version, I use oat, soy, almond, or coconut milk. I usually choose oat milk when I want a creamy texture without covering up too much of the jasmine flavor.
For honey jasmine milk tea, I use honey as my only sweetener. I stir it into the tea while the tea is still warm so it dissolves completely.
For a stronger jasmine flavor, I increase the amount of tea rather than dramatically increasing the steeping time. I find this gives me a more concentrated flavor without as much bitterness.
For an extra-creamy version, I use whole milk and sweetened condensed milk. I can also add vanilla cold foam on top when I want a richer café-style drink.
For a fruity variation, I add strawberry puree, peach syrup, or mango puree. I keep the amount moderate so I can still taste the floral jasmine tea.
Storage/Reheating
I can brew the jasmine tea ahead of time and store it in a sealed container in the refrigerator for up to 3 days. This makes it easy for me to assemble iced milk tea whenever I want it.
If I’ve already combined the tea and milk, I refrigerate the drink in an airtight container and prefer using it within 1–2 days. I stir or shake it before serving because some separation can occur.
I don’t store my drink with ice because melting ice dilutes the tea. Instead, I add fresh ice immediately before serving.
I also prefer making tapioca pearls fresh. Cooked boba becomes firmer over time, particularly after refrigeration, so I prepare only as much as I plan to use.
For hot Jasmine Milk Tea, I gently reheat the prepared drink over low heat. I avoid boiling it because excessive heat can affect both the milk and the delicate jasmine flavor.
FAQs
What does Jasmine Milk Tea taste like?
I find Jasmine Milk Tea creamy, lightly sweet, and distinctly floral. Jasmine tea has a delicate fragrance and fresh tea flavor, while the milk softens its sharper notes and creates a smoother drink.
What kind of milk works best for Jasmine Milk Tea?
I use whole milk when I want the creamiest result. For a dairy-free version, I like oat or soy milk because both provide a relatively creamy texture. I can also use almond or coconut milk when I want their flavors in the finished drink.
Can I add boba to Jasmine Milk Tea?
Yes. I add freshly cooked tapioca pearls to the bottom of my glass before pouring in the tea and milk. I like coating the boba with brown sugar syrup for additional sweetness and flavor.
Why does my Jasmine Milk Tea taste bitter?
I find bitterness usually comes from water that is too hot or from steeping jasmine green tea for too long. I use hot water that has cooled slightly after boiling and steep the tea for around 3–4 minutes. If I want a stronger drink, I use more tea rather than simply steeping it longer.
Can I make Jasmine Milk Tea ahead of time?
Yes. I can brew and sweeten the jasmine tea ahead of time and refrigerate it until I’m ready to assemble my drink. I prefer adding the milk, ice, and freshly cooked boba closer to serving for the best texture and flavor.
Conclusion
This Jasmine Milk Tea gives me a simple way to enjoy the floral fragrance of jasmine tea in a smooth, creamy drink. With only tea, milk, and a little sweetener, I can make a refreshing café-style beverage without complicated ingredients.
