Jasmine Milk Tea Recipe

Ingredients

Jasmine Tea Base:

• 3 teaspoons dried jasmine flower
• 2 cups wate
• 1 cup whole milk
• 2 tablespoons cream

Sugar Syrup:

• 1/2 cup light brown sugar
• 3 1/2 tablespoons water

Tapioca pearls:

• 3/4 cup tapioca pearls
• 3 cups water

Instructions

Jasmine Tea Base:

1. Boil a kettle of filtered water to 175°F (80°C).
2. Place the dried jasmine flower into a teapot fitted with infuser. Pour the hot water over the leaves, then cover.
3. Let the tea steep for 3 minutes, afterwards remove the flower and discard.
4. Cool down the tea completely to room temperature.

Sugar Syrup:

1. In a saucepan, place the brown sugar and water. Cook over medium-high heat until it starts bubbling.
2. Reduce heat to low and simmer until the syrup becomes thicker, for about 4-5 minutes.

Tapioca Pearls:

1. Cook the pearls as indicated on the package. Drain and discard the water.
2. Add the cooked pearls into the hot sugar syrup, then cook on low heat for 2-3 minutes. Toss the pearls around to coat them in syrup.

Assembling the Jasmine Milk Tea:

1. In a serving glass, place 1-2 tablespoons of cooked tapioca pearls. Add sugar syrup to taste for desired sweetness.
2. Pour the cooled tea over the tapioca, about ¾ to the top of the glass.
3. Add ice and pour cold milk over the tea.
4. Top with cream for extra creaminess.