Made with 3 simple ingredients and optional boba pearls, Jasmine Milk Tea is a fragrant and relaxing beverage that you should try at least once!
When it comes to teas, nothing beats the fragrance of Jasmine tea. With its beautiful floral aroma and uplifting taste, this is one of the most relaxing of teas.
This Jasmine Milk Tea is flavorful, sweet and fragrant. It will uplift your mood in no time. All you need is 3 simple ingredients and less than 10 minutes of your time and you can make Jasmine Milk Tea in the comfort of your own home at a fraction of the price of the coffee shop!
You can also throw in some quick-cooking boba pearls for Jasmine bubble tea. In summer, add some ice to transform this into a refreshing, uplifting beverage!
What is Jasmine Tea?
Jasmine tea is a type of tea, typically with a green tea base, which is scented with jasmine blossoms.
The taste of Jasmine tea is slightly sweet and highly fragrant. Jasmine tea is very popular across China and tea leaves or teabags can be bought from Asian food stores and supermarkets.
Ingredients and Variations
Tea - Typically, Jasmine tea is green tea with added Jasmine leaves or flowers. It's very fragrant and can be found in Asian food stores and major supermarkets. You can use leaves or teabags, whatever is accessible to you - tea leaves are my go-to for this recipe.
Milk - You can use semi-skimmed or whole dairy milk or a neutral-flavoured plant-based milk.
For a creamy version, use whole milk, although this has more calories.
If you're going for plant-based milk, I recommend oat milk, cashew milk, rice milk, or soya milk.
Sweetener - You can use a sweetener of your choice such as granulated sugar, brown sugar, honey, or agave syrup. I recommend going for honey if you can, as it pairs beautifully with Jasmine tea flavours.
Boba / Tapioca Pearls - For Jasmine bubble tea, you will also need boba or tapioca pearls - make sure to buy the quick-cooking type!
How to Make Jasmine Milk Tea
Step 1: Cook tapioca/boba pearls
If making bubble tea, cook tapioca pearls according to package instructions, then place them in simple syrup or sugar and set aside.
Step 2: Brew the tea
Brew Jasmine green tea leaves or teabags for 4-5 minutes in hot water.
Then, strain and discard teabags or tea leaves. Stir in sweetener of choice.
Step 3: Assembly
Note: This recipe yields 2 servings.
Divide tapioca pearls between two large serving glasses. For a cold version, add ice.
Add half of the Jasmine tea.
Top up with milk as desired.
TIP: For a creamier version, blend milk in a milk frother before adding.
Stir and serve immediately!
Make it Vegan
For Vegan Jasmine Milk Tea, use plant-based milk. I recommend neutral-flavored milk such as oat milk, rice milk, soya milk, or cashew milk.
Use maple or agave syrup instead of honey.
The rest of the ingredients included in this recipe are vegan-friendly. Tapioca pearls are typically plant-based, but always double-check with the label before purchasing
Making Ahead and Storing
Jasmine Bubble Tea is best served fresh.
I don't recommend making this recipe ahead, but if you must, you can store your serving glasses (covered) in a refrigerator for up to one day.
Yes. Jasmine tea typically has a green tea base which does contain caffeine.
However, it contains less caffeine than a regular cup of coffee (about one-third the amount). Naturally, this depends on the amount of tea leaves used and the brewing time.
Other Milk Tea Recipes
Jasmine Milk Tea
Tapioca/Boba Pearls (Optional)
- 40-80 g quick-cooking tapioca/boba pearls (¼ to ½ cup)
- 500 mL water (2 cups)
- 120 mL cold water (½ cup)
- 2-3 tsp. granulated sugar
- 250 mL water boiling, (1 cup)
- 1-2 tsp. Jasmine green tea tea leaves (or 1-2 teabags)
- sweetener of choice e.g., granulated sugar, brown sugar, honey, maple syrup, agave syrup
- 120 mL milk semi-skimmed, whole, or plant-based (½ cup) + extra as desired
- Tapioca Pearls (if using): Boil 2 cups of water in a medium sized saucepan and and carefully add tapioca pearls. Once pearls float to the top (around 30 seconds), decrease heat to medium-low and simmer for 5 minutes (covered). Drain cooked tapioca pearls and transfer to a bowl with cold water. Let sit for 30 seconds, drain, and transfer tapioca to a glass bowl. Stir in 2-3 teaspoons of sugar and set aside.
- Jasmine Tea: Steep teabags or tea leaves in 1 cup freshly boiled water for 4-5 minutes. Strain and discard teabags or tea leaves. Stir in sweetener of choice.
- Assembly: Divide tapioca pearls between two large serving glasses. Add ice if using. Add half of the Jasmine tea. Top up with milk as desired.For a creamier version, place milk in a milk frother before adding.