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.
- In a small saucepan, place 8 cups of water and the teabag. Let it steep for 5 minutes.
- Add one-third of the lavender flowers and bring to a boil for 2 more minutes.
- Discard the tea bag and lavender.
- Mix in the sweetener (sugar or honey/agave syrup) until dissolved.
- 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).
- Just before serving, strain the tea through a sieve to remove any particles of lavender.
- 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.