Jasmine Milk Tea (Mo Li Nai Cha)

Name: Jasmine Milk Tea (Mo Li Nai Cha)
Prep time: 5 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 tbsp loose jasmine green tea (or 4 tea bags); 480 ml hot water at about 80°C (175°F); 2 tbsp honey or sugar syrup, to taste; 240 ml milk (or oat milk); 80 g cooked tapioca pearls (optional); Ice

Floral jasmine green tea shaken with milk and a little honey over ice. The bubble tea shop order that tastes like a garden.

Chinese · Drinks · prep 5 min · cook 5 min · waiting 1 h · serves 2 · Vegetarian, Gluten-free, Nut-free, Pescatarian

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Ingredients

3 tbsp loose jasmine green tea (or 4 tea bags)
480 ml hot water at about 80°C (175°F)
2 tbsp honey or sugar syrup, to taste
240 ml milk (or oat milk)
80 g cooked tapioca pearls (optional)
Ice

Method

Pour the hot water over the tea leaves and steep for 4–5 min. Green tea turns bitter in boiling water, so let the kettle cool for a few minutes first.
Strain, stir in the honey while it is warm and chill the tea for at least 1 hour, until cold.
Fill two tall glasses with ice (and tapioca pearls if using).
Shake the cold tea with the milk in a jar until frothy, pour over the ice and taste for sweetness.

Tips

Contains milk; use oat milk for a vegan version (and sugar syrup instead of honey).
Brew the tea strong: ice and milk dilute it.

Sources

Written in our own words after cross-checking these recipes:

Sift & Simmer Ang Sarap

Open Jasmine Milk Tea (Mo Li Nai Cha) in Nouns Cooking