Iced English Breakfast Milk Tea
Bold English Breakfast tea shaken with milk and brown sugar over ice—a creamy, malty iced tea that rivals any boba shop classic.
English Breakfast's robust, malty character makes it the ideal base for iced milk tea. Where lighter teas disappear once you add milk and ice, English Breakfast punches through with its full-bodied flavor intact.
The trick is to double-brew: use twice the tea for half the water, creating a concentrate that won't turn watery when ice melts. Brown sugar adds a caramel-like sweetness that amplifies the tea's natural maltiness.
Shaking the tea with ice and milk creates a frothy, creamy texture that's far more satisfying than simply stirring. It also chills the drink instantly, locking in flavor without over-dilution.
Add boba pearls, grass jelly, or coconut jelly if you want the full bubble tea experience. Or keep it simple—this iced milk tea is so smooth and balanced that it doesn't need any extras to shine.
Ingredients
- 2 English Breakfast tea bags or 3 tsp loose leaf
- 1/2 cup boiling water
- 2 tbsp brown sugar
- 3/4 cup whole milk (or oat milk)
- Ice cubes
- Boba pearls (optional)
How to make it
- 1Brew tea bags in 1/2 cup boiling water for 5 minutes (strong concentrate). Remove bags.
- 2Dissolve brown sugar in the hot tea while stirring. Let cool 5 minutes.
- 3Fill a cocktail shaker or mason jar with ice. Pour in tea concentrate and milk.
- 4Shake vigorously for 15 seconds until frothy and cold.
- 5Strain into a tall glass filled with fresh ice. Add boba pearls if using.
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