Recipes & Routines
Milk Tea at Home: Simple, Reliable Recipes
Hong Kong style, masala chai and a quick everyday milk tea — with the leaf-to-milk ratios that stop it tasting weak.
Key takeaways
- Milk mutes tea, so brew stronger than you would for a plain cup.
- Assam and Ceylon hold up best against dairy.
- Simmering leaf in milk is a different drink from adding milk after.
Everyday milk tea
8g of strong Assam in 8 oz (250 ml) of boiling water for 4 minutes, then 2 oz (60 ml) of whole milk. Sweeten if you like.
Masala chai
Crush 4 cardamom pods, a small cinnamon piece and a few peppercorns. Simmer in 7 oz (200 ml) water with 6g CTC black tea and fresh ginger for 4 minutes, add 5 oz (150 ml) milk, bring back to a simmer, strain.
Hong Kong style
A strong blend of broken-leaf black teas pulled repeatedly through a cloth filter, then finished with evaporated milk for that signature silkiness.
Frequently asked questions
- Which plant milk works best?
- Oat, by a distance — it foams well and does not curdle. Barista versions handle heat best.
- Milk first or last?
- Practically it makes little difference at home. Add milk last so you can judge the strength.
About the author
Written by the Leaf & Steep editorial team. We brew, weigh and re-test everything we publish at home with ordinary kitchen equipment — no lab, no sponsorships influencing the verdict. How we test.
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