Every country has their own signature milk tea.
One of Japan’s most well known drinks is called Royal Milk Tea which is sold abundantly as bottled, canned, and freshly brewed drinks in Japan. It was originally invented by Lipton many years ago and it just caught on like wildfire. It was never a royalties-only drink, but judging from the rich taste, it may as well have been!
Typically I don’t recommend using fresh milk as the creamer in milk teas just because its fat content is a lot lower than powdered creamer, whipping cream, or condensed milk. As a result the drink often becomes diluted (ahem! Boba Guys! cough!). But this is a rare exception. This recipe calls for fresh milk, and it works because the method of brewing reduces the total liquid content and brings out a stronger tea flavor. A popular alternative to fresh milk is evaporated milk, which is milk with 60% liquid removed. This type of milk gives a slightly more intense flavor.
Similar to chai tea, royal milk tea is made on the stove top. You have a choice of either using an assam tea, which will give a darker, bolder flavor, or darjeeling tea, which will give a brighter, floral flavor. I made mine with a delicious First Flush Darjeeling Black Tea by The Tao of Tea. If you decide to make yours with assam, I recommend Taylors of Harrogate Pure Assam Tea.
Ready to boba?
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