Milk & Tea: The Dynamic Duo
Tea and milk, that dynamic duo, appear in tea traditions around the world. Something about bold, rich tea blends perfectly with the creamy-smooth undertones that milk brings to the tea table. Top that off with a bit of sweetener or some warming spices and you have a dreamy treat that appeals to people around the world.
From yak butter puerh tea in Tibet, to matcha green tea ice cream in Japan, to breakfast tea with milk and sugar in the U.K., many cultures have created their own version of a “milk tea.”
Stronger-flavored teas tend to go better with milk. Below we highlight a few classic milk tea recipes. Try them at home or, create your own milk tea tradition!
- 1/2 tsp. Everyday Matcha
- 8 oz milk or milk substitute
- Sweetener (optional)
Bring milk to a simmer and mix in sweetener. Steam if desired. Separately, combine matcha and two tablespoons of the warm milk. Mix to form a paste, and then gently mix incorporate the rest of the steamed milk.
Here are a few more ways to enjoy milk and tea:
Pour a cup of black tea (like our Organic English Breakfast) and stir in milk and sugar. Pair your tea with a fresh scone, jam and devonshire cream for the perfect afternoon break.
Steep a strong black tea, like our Assam. Allow to cool to room temp. Combine with ice and sweetened condensed milk in a shaker, and shake until mixed. You can also use the Hong Kong approach with other teas, like our Matcha or Roasted Cocoa Yerba Mate.
Indian chai blends bold black tea with cardamom, cinnamon, peppercorns and other spices. Milk and sugar balance out the spice to create a creamy, comforting brew. Try it with our Red Bush Chai, Chai Spice Yerba Mate, Tiger Chai or other chai blends.