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Korean Milk Tea Recipe
Creamy milk tea with brown sugar pearls and Korean-style sweetness - a comforting beverage that's become a Korean café staple.
Ingredients
For the Brown Sugar Pearls:
- 100g tapioca pearls (boba)
- 60g brown sugar
- 60ml water
- 1 tbsp honey
For the Milk Tea:
- 4 black tea bags or 2 tbsp loose tea
- 400ml water
- 200ml whole milk
- 3 tbsp brown sugar
- 1 tbsp condensed milk (optional)
- Ice cubes
Instructions
Prepare Brown Sugar Pearls:
- Cook tapioca pearls according to package instructions until tender.
- Drain and rinse with cold water.
- In a saucepan, combine brown sugar, water, and honey.
- Simmer until syrup forms, about 5 minutes.
- Add cooked pearls and coat with syrup. Set aside.
Make the Milk Tea:
- Brew strong tea with hot water for 5 minutes.
- Remove tea bags and stir in brown sugar while hot.
- Let tea cool to room temperature.
- Add milk and condensed milk if using.
- Stir well and chill in refrigerator.
Assemble and Serve:
- Divide brown sugar pearls between two glasses.
- Add ice cubes to each glass.
- Pour chilled milk tea over ice.
- Stir gently and serve with wide straws.
Milk Tea Perfection
Pearl Texture
Cook pearls until they're chewy but not mushy. They should have a slight bounce when bitten.
Tea Strength
Brew tea stronger than usual since it will be diluted with milk and ice. Black tea works best for authentic flavor.
Sweetness Balance
Adjust brown sugar to taste. Korean style tends to be less sweet than some bubble tea variations.