Hokkaido Milk Tea
This Hokkaido Milk Tea is simple, creamy, and absolutely delicious. Ready to serve and enjoy in 3 easy steps and under 5 minutes!
Course: Drinks
Keyword: black tea, milk tea
Servings: 2
Calories: 160kcal
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 tsp. granulated sugar
Hokkaido Milk Tea
- 375 mL Hokkaido milk or semi-skimmed, whole, or plant-based (1½ cup)
- 125 mL water boiling, (½ cup)
- 1-2 black tea teabags e.g., Breakfast tea, Earl Grey, Darjeeling
- sweetener of choice e.g., brown sugar, honey, caramel syrup
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. Black Tea: Steep teabags in ½ cup freshly boiled water for 4-5 minutes. Strain and discard teabags. Stir in sweetener of choice.
Assembly: Divide tapioca pearls between two large serving glasses. Add half of the black tea mixture to each glass and top with milk. For a creamier version, place milk in a milk frother before adding.
Calories: 160kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 104mg | Potassium: 263mg | Sugar: 9g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 1mg