Strawberry Milk Tea Recipe

I love this Strawberry Milk Tea because I get plenty of real strawberry flavor in every sip. Instead of relying entirely on flavored powders or syrups, I make a simple strawberry mixture from fresh or frozen berries.

I can also control exactly how sweet and creamy my drink becomes. I adjust the strawberry syrup, tea strength, and amount of milk depending on my preferences.

Another reason I enjoy this recipe is how easy it is to customize. I can use black tea, jasmine tea, or green tea, choose dairy or plant-based milk, and add boba whenever I want the full bubble tea experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Mixture

• 1 cup fresh or frozen strawberries, hulled
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon fresh lemon juice

For the Milk Tea

• 2 black tea bags
• 1 cup hot water
• 1 1/2 cups whole milk or plant-based milk
• 1–2 tablespoons sweetened condensed milk, optional
• 1/2 teaspoon vanilla extract, optional
• 1–2 cups ice

Optional Boba

• 1/2 cup quick-cooking tapioca pearls
• Water, for cooking
• 2 tablespoons brown sugar

Directions

I start by preparing the strawberry mixture. I combine the strawberries, granulated sugar, water, and lemon juice in a small saucepan.

I cook the mixture over medium heat for about 5–8 minutes, stirring occasionally and gently crushing the strawberries as they soften. Once the berries have broken down and the mixture has become slightly syrupy, I remove it from the heat.

For an extra-smooth drink, I blend the strawberry mixture and strain out the seeds. When I want more texture, I simply mash the strawberries and leave the mixture slightly chunky. I let it cool completely before assembling my milk tea.

Meanwhile, I place the tea bags in 1 cup of hot water and steep them for about 4–5 minutes. I remove the tea bags and let the tea cool. I prefer making the tea slightly stronger than I normally would because the milk and strawberry mixture soften its flavor.

If I’m adding boba, I cook the tapioca pearls according to the package instructions. Once cooked, I drain them and stir them with brown sugar while they’re still warm. I let them sit in the syrup for a few minutes.

To assemble my Strawberry Milk Tea, I spoon some of the strawberry mixture into the bottom and around the sides of a tall glass. If I’m using boba, I add it at this point.

I fill the glass with ice and pour in the cooled tea. I add the milk, sweetened condensed milk, and vanilla extract, then spoon a little more strawberry mixture over the top.

I stir everything thoroughly before drinking so the strawberries, tea, and milk combine into a creamy pink drink.

Servings and Timing

I get approximately 2 generous drinks from this recipe.

• Prep time: 10 minutes
• Strawberry cooking time: 5–8 minutes
• Tea steeping time: 4–5 minutes
• Assembly time: 5 minutes
• Total time: about 20–25 minutes
• Servings: 2 drinks

Variations

For Strawberry Boba Milk Tea, I add freshly cooked tapioca pearls to each glass. I like coating the warm pearls in brown sugar before adding them because this gives them a deeper caramel-like sweetness.

For strawberry matcha milk tea, I replace the black tea with prepared matcha. I layer the strawberry mixture, milk, and matcha in my glass for a colorful drink before stirring everything together.

For a dairy-free version, I use oat, almond, coconut, or soy milk. I especially like oat milk because it gives me a creamy texture without overpowering the strawberries.

For strawberry jasmine milk tea, I replace the black tea with jasmine green tea. This creates a lighter, more floral drink that works particularly well with fresh strawberries.

When strawberries aren’t in season, I use frozen strawberries. I cook them directly in the saucepan and allow a little extra time for the excess liquid to reduce.

For an extra-creamy version, I add sweetened condensed milk or top the finished drink with vanilla cold foam.

Storage/Reheating

I can prepare the strawberry mixture ahead of time and store it in an airtight container in the refrigerator for up to 4–5 days.

I can also brew the tea ahead and refrigerate it separately for up to 3 days. I prefer keeping the tea, strawberry mixture, and milk separate until I’m ready to assemble my drink.

Once I combine everything, I keep leftover Strawberry Milk Tea refrigerated and try to drink it within 1–2 days. I stir or shake it well before serving because separation is normal.

I don’t recommend refrigerating cooked boba for long periods because the pearls can become hard and lose their chewy texture. I cook my tapioca pearls as close to serving time as possible.

I don’t reheat the assembled drink because I prefer serving this version cold. If I want warm Strawberry Milk Tea, I gently heat the tea and milk before adding the strawberry mixture.

FAQs

Can I make Strawberry Milk Tea with fresh strawberries?

Yes. I prefer fresh ripe strawberries when they’re available because they give my drink a naturally fruity flavor. I cook them briefly with sugar to create a concentrated strawberry mixture that blends easily with the tea and milk.

What tea is best for Strawberry Milk Tea?

I usually use black tea because its bold flavor holds up well against the strawberries and milk. When I want a lighter drink, I use jasmine green tea or regular green tea instead.

Can I make Strawberry Milk Tea with frozen strawberries?

Yes. I can use frozen strawberries without thawing them first. I simply cook them with the sugar and water until the berries soften and the mixture thickens slightly.

Can I add boba to Strawberry Milk Tea?

Yes. I add freshly cooked tapioca pearls to the bottom of my glass before adding the ice, tea, milk, and strawberry mixture. I prefer using the boba shortly after cooking so it remains soft and chewy.

How can I make Strawberry Milk Tea without dairy?

I replace the dairy milk with oat, almond, soy, or coconut milk. If I’m using sweetened condensed milk, I either leave it out and add simple syrup or replace it with a dairy-free condensed milk.

Conclusion

This Strawberry Milk Tea gives me a refreshing combination of real strawberries, creamy milk, and freshly brewed tea in every glass. I love the contrast between sweet berries and bold tea, and the naturally pink color makes the finished drink look just as appealing as it tastes.

Strawberry Milk Tea Recipe

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A creamy and refreshing strawberry milk tea made with real strawberries, brewed black tea, and milk. Serve it over ice as a fruity café-style drink or add brown sugar tapioca pearls for homemade strawberry boba tea.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5–8 minutes
• Total Time: 20–25 minutes
• Yield: 2 drinks
• Category: Drinks
• Method: Stovetop and Steeping
• Cuisine: Asian-Inspired
• Diet: Vegetarian

Ingredients

• 1 cup fresh or frozen strawberries, hulled
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon fresh lemon juice
• 2 black tea bags
• 1 cup hot water
• 1 1/2 cups whole milk or plant-based milk
• 2 tablespoons sweetened condensed milk, optional
• 1/2 teaspoon vanilla extract, optional
• 2 cups ice
• 1/2 cup quick-cooking tapioca pearls, optional
• Water, for cooking tapioca pearls
• 2 tablespoons brown sugar, for optional boba

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Instructions

1. Combine 1 cup strawberries, 1/4 cup granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice in a small saucepan.
2. Cook the strawberry mixture over medium heat for 5–8 minutes, stirring occasionally and gently crushing the berries until softened and slightly syrupy.
3. For a smooth strawberry mixture, blend and strain out the seeds. For more texture, mash the berries and leave them slightly chunky. Cool completely.
4. Place 2 black tea bags in 1 cup hot water and steep for 4–5 minutes. Remove the tea bags and let the brewed tea cool completely.
5. If using boba, cook 1/2 cup quick-cooking tapioca pearls in water according to the package directions. Drain and immediately stir the warm pearls with 2 tablespoons brown sugar. Let them sit for several minutes.
6. Divide the cooled strawberry mixture between 2 tall glasses, reserving about 2 tablespoons for topping. Spoon some around the inside of each glass for a layered appearance.
7. If using boba, divide the brown sugar tapioca pearls between the 2 glasses.
8. Add about 1 cup ice to each glass. Divide the 1 cup cooled tea evenly between the glasses, adding about 1/2 cup to each.
9. Divide 1 1/2 cups milk between the glasses, adding about 3/4 cup to each. Add up to 1 tablespoon sweetened condensed milk and 1/4 teaspoon vanilla extract to each glass, if desired.
10. Top each drink with the reserved strawberry mixture. Stir thoroughly to combine the strawberries, tea, and milk before serving.

Notes

• Fresh or frozen strawberries can be used. Frozen berries may require a little additional cooking time to reduce excess liquid.
• For strawberry jasmine milk tea, replace the 2 black tea bags with 2 jasmine green tea bags.
• For strawberry matcha milk tea, replace the brewed black tea with prepared matcha.
• For a dairy-free version, use 1 1/2 cups oat, almond, soy, or coconut milk and omit the condensed milk or use a dairy-free alternative.
• The strawberry mixture can be refrigerated in an airtight container for up to 4–5 days.
• Brewed tea can be refrigerated separately for up to 3 days.
• Cook tapioca pearls shortly before serving for the softest and chewiest texture.
• Store assembled milk tea in the refrigerator and consume within 1–2 days. Stir or shake well before serving.

Nutrition

• Serving Size: 1 drink without optional boba
• Calories: 310 kcal
• Sugar: 44 g
• Sodium: 95 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 20 mg