Royal milk tea recipe

5 from 1 vote

This Japanese royal milk tea is milky delicious and easy. Customize it for hot or cold and with dairy-free or caffeine-free option, too!

Cook Time10

Total Time10

Course: Beverage

Cuisine: Japanese

Keyword: Japanese milk tea, Royal milk tea

Servings: servings

Pour the water in a small pot, boil over medium heat, then turn to low heat.
Add the black tea leaves and cook over low heat for 60 seconds.
Pour-in the milk and cook over low heat, uncovered, until warm, 3-4 minutes.
Turn off the stove, add dark muscovado sugar and stir well, then pour the milk tea through a mesh strainer into 2 serving cups.
Serve hot or warm in the winter. To serve it cold (for summer), pour it over a glass of ice.

Darjeeling tea tastes lighter, while Assam tastes bolder. Substitutions:
- For Darjeeling: Use Ceylon tea for its light, citrusy, and floral notes. Oolong tea works too if you want a gentler flavor.
- For Assam: Try English Breakfast or Irish Breakfast tea for a similar bold, malty taste. Kenyan black tea is another great option since it's just as full-bodied.
Milk substitute: For dairy-free, I recommend using plain soy milk. I don’t recommend using coconut milk, rice milk, or almond milk as it will alter the flavor of the tea.
Sugar Adjustments: If using unsweetened soy milk: Add 2 tsp of sugar. Whole milk is naturally sweeter than soy milk, so you might not need as much sugar.
Muscovado Sugar substitute: Substitute with dark brown sugar or coconut sugar.
Storage: Once the tea is no longer hot, store in a glass jar with a tight lid in the fridge. Best finish in 2-3 days.