This creamy and refreshing iced milk tea is made with bold black tea, rich brown sugar, whole milk, and a touch of heavy cream for an indulgent finish. It’s a homemade version of the popular drink you’ll often find in bubble tea shops—except this one skips the tapioca pearls and focuses on the smooth, sweet tea flavor with a light, frothy top. It’s quick to prepare, incredibly satisfying, and perfect when I want something comforting and cold.

Why You’ll Love This Recipe

I love how fast and easy this milk tea is to make. There’s no need for fancy tools or hard-to-find ingredients. The black tea gives it a robust flavor, the brown sugar brings depth and caramel notes, and the milk and cream make it ultra-smooth. It’s a great way to enjoy milk tea at home without needing to go out—or wait in line. Plus, I can customize it exactly how I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup water – Used to steep the black tea, this small amount ensures a strong tea base that won’t get watered down when mixed with milk.
3 black tea bags or 1 tablespoon loose black tea – I use a bold black tea like Assam, English breakfast, or Darjeeling for the best flavor.
1⅓ cups whole milk – This gives the milk tea its creamy base and balances the strength of the black tea.
¼ cup heavy cream – Mixed with the milk to create a richer, smoother texture.
2 tablespoons packed brown sugar – Adds a deep, molasses-like sweetness that sets this drink apart from regular milk tea.
2 tablespoons heavy cream (separate from the ¼ cup above) – Whipped with a bit of tea to create a soft, frothy topping.

Directions

Boil the water in a small saucepan or using an electric kettle. Once it reaches a rolling boil, remove it from the heat.
Place the black tea bags or loose tea in a mug or heatproof cup. Pour the hot water over the tea and let it steep for 5 minutes to extract a strong flavor.
After steeping, remove the tea bags or strain the loose leaves. Press gently to release the remaining liquid and flavor.
While the tea is still hot, stir in the brown sugar until it dissolves completely. Let the sweetened tea cool to room temperature.
In a small bowl, combine 2 tablespoons of heavy cream with 1 teaspoon of the cooled tea. Whip lightly with a hand whisk or milk frother until soft and airy, but not stiff—this will be the frothy topping.
In a mixing jar or cup, pour the cooled tea, whole milk, and ¼ cup of heavy cream. Stir or shake well to combine all ingredients.
Fill a tall glass with ice, then pour the milk tea mixture over it.
Spoon the whipped cream topping on the surface. Serve immediately and enjoy cold.

Servings And Timing

Prep time: 10 minutes
Steeping time: 5 minutes
Total time: 15 minutes
Servings: 1 large cup

Variations

Use oat milk, soy milk, or almond milk instead of whole milk for a dairy-free version.
Skip the heavy cream entirely if I want a lighter drink, or substitute it with plant-based cream alternatives.
Use oolong, jasmine, or green tea instead of black tea for a different flavor.
For an even sweeter drink, I sometimes add one extra tablespoon of brown sugar.
Make strong tea and freeze it into ice cubes, then use those instead of regular ice to avoid diluting the flavor.

Storage/Reheating

I store leftover milk tea in an airtight container in the refrigerator, and it stays fresh for up to 2 to 3 days. If I know I won’t drink it right away, I keep the whipped topping separate and only prepare it when serving. I don’t recommend reheating it, since this drink is meant to be enjoyed cold and the texture changes when warmed.

FAQs

What Kind Of Tea Works Best?

I like to use a bold, full-bodied black tea like Assam or English breakfast. These teas hold up well against the milk and sugar and deliver a satisfying flavor.

Can I Make This Without Heavy Cream?

Yes, I can leave the cream out entirely and still enjoy a delicious drink. It just won’t be as rich or frothy. I sometimes replace it with extra milk or a dairy-free alternative.

Is This Drink Caffeinated?

Yes, it contains caffeine because of the black tea. If I want a caffeine-free version, I use decaffeinated black tea bags.

Can I Make It Ahead Of Time?

I often steep the tea and mix it with sugar ahead of time, then refrigerate it. I wait to add the milk and whipped cream topping just before serving to keep it fresh.

How Long Does Milk Tea Last In The Fridge?

I usually drink it within 2 to 3 days. After that, the flavor isn’t as good and the milk may start to separate slightly.

Conclusion

This brown sugar milk tea is my go-to recipe when I’m craving something sweet, smooth, and refreshing. It’s quick to put together, uses pantry staples, and always satisfies. Whether I make it as a treat for myself or to share with someone else, it never fails to hit the spot.