Lavender Milk Tea Recipe

Lavender milk tea is a fusion of British morning glory tea and Taiwanese bubble milk tea. It has a sweet, floral aroma, which comes from dried lavender and jasmine. To re-create it, you’ll need:


  • 16 ounces of black tea
  • 4 cups of milk (preferably whole)
  • 3 teaspoons of lavender flowers
  • 8 tablespoons sugar or to taste
  • 8 tablespoons flavorless sweeteners such as honey or agave syrup
  • Jasmine extract, optional. This ingredient is typically found in Asian food markets and adds a floral note and fragrance not found in Western extracts. A pinch should do the trick.
    Optional: Add an extra tablespoon of flavorless sweetener for a sweeter drink.


  • Good tea choices include English Breakfast, Earl Grey, Lady Grey, and Spicey Chai.
  • Do a test run of the recipe before your guests arrive.
  • For a stronger Lavender Milk Tea, it is sometimes recommended to use Japanese white tea instead of black tea.


  1. In a small saucepan, place 8 cups of water and the teabag. Let it steep for 5 minutes.
  2. Add one-third of the lavender flowers and bring to a boil for 2 more minutes.
  3. Discard the tea bag and lavender.
  4. Mix in the sweetener (sugar or honey/agave syrup) until dissolved.
  5. Cool completely before adding milk and remaining lavender flower, then refrigerate until chilled again, about 3 hours or overnight (make this step ahead if you can).
  6. Just before serving, strain the tea through a sieve to remove any particles of lavender.
  7. Add cracked ice to a glass, pour in the milk tea, and serve immediately with a straw. If desired, add a few drops of jasmine extract to taste.
  8. Enjoy!