Description
This brown sugar milk tea is a creamy and refreshing iced drink made with strong black tea, rich brown sugar, whole milk, and a splash of heavy cream. Without tapioca pearls, it focuses on bold tea flavor and smooth texture, topped with a light whipped cream layer for a café-style finish.
Ingredients
- ⅔ cup water
- 3 black tea bags or 1 tablespoon loose black tea (Assam, English Breakfast, or Darjeeling)
- 1⅓ cups whole milk
- ¼ cup heavy cream
- 2 tablespoons packed brown sugar
- 2 tablespoons heavy cream (for topping)
- 1 teaspoon brewed tea (for topping)
- Ice (for serving)
Instructions
- Boil ⅔ cup water and pour over tea bags or loose tea. Steep for 5 minutes.
- Remove tea bags or strain leaves, pressing to extract flavor.
- Stir brown sugar into hot tea until dissolved. Let cool to room temperature.
- In a small bowl, whip 2 tablespoons heavy cream with 1 teaspoon of the cooled tea until soft peaks form.
- In a jar or cup, combine the cooled tea, whole milk, and ¼ cup heavy cream. Stir or shake well.
- Fill a tall glass with ice and pour in the milk tea mixture.
- Spoon the whipped cream topping over the drink.
- Serve immediately and enjoy cold.
Notes
- Use dairy-free alternatives like oat or almond milk for a non-dairy version.
- Skip heavy cream or use plant-based cream if desired.
- Try with other teas like oolong, jasmine, or green tea for variety.
- Sweeten to taste by adding more brown sugar if preferred.
- Freeze extra-strong tea into cubes to avoid dilution.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Steeping, Mixing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 large cup
