Thai Milk Tea Authentic Recipe
Refreshingly sweet Thai Milk Tea made with condensed milk and brown sugar. This iced tea follows an authentic Thai recipe for the most amazing flavour. Recipe includes alternative for Thai Tea without food colouring.
Ingredients
Sugar Syrup
- ½ cup light brown sugar (100 grams)
- ¼ cup water (60 ml)
Tapioca Pearls
- ¾ cup tapioca pearls (100 grams)
- 3 cups water (700 ml)
Thai Tea Base
- 3 tablespoons Thai Tea
- 2 cups water, filtered * (450 ml)
- ¼ cup sweetened condensed milk (75 grams)
- ⅓ cup evaporated milk (80 grams)
- ice cubes
Instructions
Sugar Syrup
- In a saucepan place the sugar and syrup. Cook over medium-high heat until it starts to bubble.
- Reduce the heat to medium-low, then cook for 4-5 minutes or until the syrup becomes thicker.
Tapioca Pearls
- Cook the tapioca pearls as indicated on the packaging.
- Drain, then add the cooked pearls into the hot sugar syrup. Mix to coat them in syrup and cook for 2-3 minutes over low heat. Set aside while preparing the tea.
Thai Tea Base
- Boil a kettle of filtered water to 208°F (97°C). Place the tea leaves into a teapot fitted with an infuser or very fine mesh. Cover the tea leaves with the hot water.
- Cover the teapot and let the tea steep for a maximum of 5 minutes. Afterwards remove the tea leaves and strain if needed to remove any leaves.
- Pour in the sweetened condensed milk directly into the teapot and mix well to combine. Set aside to cool down until lukewarm, around 30 minutes.
Assembling the drink
- Prepare two large bubble tea glasses. Add 1-2 tablespoons of tapioca pearls and 1-2 teaspoons of sugar syrup into each glass.
- Add a generous amount of ice cubes. Pour the Thai tea over the ice cubes, filling the glass about 1 inch from the brim.
- Top with evaporated milk and serve immediately. Mix the drink before consuming and enjoy with a bubble tea straw.
Notes
- Sugar syrup can be replaced with runny honey.
- Sweetness can be adjusted according to personal preference.
- Filtered water can be replaced with bottled still water.
- Use boba pearls within a maximum of 2 hours after cooking them.
- Tapioca pearls and sugar syrup can be left out. Add 2 tablespoons of brown sugar to the hot tea to adjust the sweetness.
- Nutritional value is estimative and is calculated per serving (this recipe makes 2 large servings) with tapioca pearls and 1 tablespoons of sugar syrup.
Nutrition
Calories: 427kcal
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