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Okinawa Milk Tea

Okinawa Milk Tea Recipe: Indulge in Creamy Sweetness at Home

Indulge in Okinawa Milk Tea, a creamy delight combining robust black tea and rich Okinawa brown sugar for a refreshing treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 2 cups
Course: Best Recipe Ideas
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tea
  • 2 tablespoons Black Tea Leaves (Assam) You can substitute with English breakfast tea.
For the Milk
  • 1 cup Whole Milk Feel free to use almond or coconut milk for a dairy-free version.
For the Sweetener
  • 2 parts Okinawa Brown Sugar (Kokuto) Coconut palm sugar is a healthy substitute if needed.
  • 1 part Water Use filtered water for the best taste.

Equipment

  • medium saucepan
  • kettle
  • mixing pitcher
  • fine-mesh sieve

Method
 

Step-by-Step Instructions for Okinawa Milk Tea
  1. In a medium saucepan, combine two parts Okinawa brown sugar (kokuto) with one part water. Bring to a boil over medium heat, stirring gently until the sugar dissolves. Simmer for 5 minutes, then cool.
  2. Bring 2 cups of water to a rolling boil. Add 2 tablespoons of black tea leaves and steep for 3 to 5 minutes. Strain out the leaves.
  3. Pour the brewed tea into a mixing pitcher and gradually add 1 cup of whole milk, stirring gently to combine.
  4. Add the cooled kokuto syrup to the tea mixture, starting with a couple of tablespoons, and stir to adjust the sweetness.
  5. Serve over ice with cooked tapioca pearls or enjoy warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 300mgSugar: 25gVitamin A: 200IUCalcium: 250mgIron: 0.5mg

Notes

Adjust steeping time for desired tea strength; leftover syrup can be stored in the fridge for up to two weeks.

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