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–+ servings
Two glasses of Hokkaido Milk Tea with tapioca pearls and cream on top

Hokkaido Milk Tea Recipe

Hanelore Dumitrache
Rich and creamy Hokkaido Milk Tea with a velvety smooth milk flavour and hints of vanilla. Made with Assam tea and light brown sugar and includes options to replace Hokkaido Milk.
5 from 9 votes
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Prep Time 5 minutes
Cook Time 7 minutes
Course Drinks
Cuisine Asian
Servings 2 large servings
Calories 320 kcal

Ingredients
  

Sugar Syrup

  • ½ cup Japanese light brown sugar 'sanonto' * (100 grams)
  • ¼ cup water (60 grams)

Tapioca Pearls

  • ¾ cup tapioca pearls (100 grams)
  • 3 cups water (700 ml)

Tea Base

  • 3 teaspoons Assam tea, loose leaf (10 grams)
  • 2 cups water, boiling (450 ml)

Hokkaido Milk Substitute

  • 1 ¼ cup whole milk* (300 ml)
  • ¼ cup heavy cream (60 ml)
  • 1 teaspoon vanilla bean paste

Extra

  • ¼ cup heavy cream, for decoration (60 ml)

Instructions
 

Sugar Syrup

  • Place the light brown sugar and water into a saucepan. Cook it over medium-high fire until it reaches boiling point, then reduce the heat to medium.
  • Continue cooking for another 4-5 minutes or until the syrup looks sticky and thick.

Tapioca Pearls

  • Separately, cook the tapioca pearls as indicated on the pack. They should be ready once they rise to the surface of the boiling water.
  • Drain the tapioca pearls, then add them into the sugar syrup. Cook on low heat for 2-3 minutes.

Tea Base

  • To prepare the tea, boil the water then pour it over the loose-leaf tea. Cover with a lid and let brew for 5 minutes. Do not brew longer than 5 minutes to avoid a bitter taste.
  • Drain the tea, discarding the tea leaves and set aside.

Hokkaido Milk Substitute

  • Pour the milk and heavy cream into a bowl. Microwave for 1-2 minutes or until hot, then mix everything. Hot milk is easier to combine with cream.
  • Add in the vanilla bean paste, then mix everything again to combine.

Assembling Hokkaido Milk Tea

  • In a large bubble tea glass, pour the tea about ⅓ or ½ way to the top.
  • Pour the milk and cream mixture, filling the glass about 1 inch from the top.
  • Add in the tapioca pearls and sugar syrup. For regular sweetness add in 1 tablespoon of syrup. Add about 2-3 tablespoons of tapioca pearls or as desired.
  • Whip up some extra cream to soft peaks, then pour it over the top, all the way to the brim of the glass.
  • Serve immediately with a bubble tea straw and mix before consuming.

Notes

  • Japanese 'sanonto' sugar can be replaced with light brown sugar. 
  • Sugar can be adjusted according to personal preference.
  • For the Hokkaido milk substitute, use whole milk with a fat percentage of at least 3.5% (for the USA) or 5% (for Europe). 
  • Nutritional value is estimative and is calculated per serving (this recipe makes 2 large servings) with 1 tablespoon of sugar syrup.
  • Use boba pearls immediately after cooking them. 

Nutrition

Calories: 320kcal
Keyword Creamy milk tea, Hokkaido boba, Hokkaido bubble tea, Hokkaido milk tea, Hokkaido tea, Japanese milk tea, milk tea
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