What on earth is Hokkaido milk tea? That is what I just had to know when I first saw it online. So as I generally do, I set out to figure out how to create the best Hokkaido milk tea recipe that I could.
And, I did!
It is one of those drinks that you curiously take a sip of and then say “mmm, that is good!” For some reason, the delicious creamy tea surprised me.
Now, I couldn’t get my hands on any true Hokkaido milk so I had to create something as close to it as I possibly could.
Since Hokkaido milk is high-fat content milk that is super creamy and smooth I made my own combination to try and get there. I combined some organic whole milk with some organic heavy cream.
By the way, that turned out to be a fantastically creamy combination. I think that I will serve it as a coffee creamer at gatherings in the future.
What kind of tea to use for Hokkaido milk tea?
Hokkaido milk tea is made using black tea. I used loose leaf black tea but you can also use teabags. Frankly, tea bags would make the process easier.
So what is Hokkaido milk?
It is special milk that is made in Hokkaido Japan. It is known to be the freshest, creamiest milk that you will ever taste. The farmers treat their cows as if they are their children. These cows roam the lush green lands. This milk has more fat than most of the milk that we consume in the U.S. It is considered high-fat content milk.
How to make Hokkaido milk tea
Step 1: Gather your ingredients and needed tools.
Step 2: Prep the tea.
I used loose leaf black tea in this recipe. So that I didn’t have to strain out the tea leaves, I wrapped my tea in cheesecloth and tied it off with twine.
Step 3: Add the water and bring it to a boil.
Step 4: Turn the water to a low simmer.
Step 5: Add the tea to the water. Simmer for 3 minutes.
Step 6: Add in the milk. Simmer for an additional 3 minutes.
Step 7: Remove the tea. Since I wrapped the tea in cheesecloth, I used some silicone tongs to remove the teabag. If you used loose leaf tea, strain the tea.
Step 8: Pour the tea into a mug or teacup and enjoy.
Ingredients in my Hokkaido tea
Black tea - I used loose leaf black tea that was given to us as a gift recently. The process would certainly be easier if you happen to have some black tea bags instead.
Water - I highly recommend that you use filtered water for this tea. We recently purchased the ZeroWater filter system and it made delicious water for tea.
When I was reading up on how they make this tea in Japan over and over, I read how important it is to have high-quality water.
High-fat milk - If you can find Hokkaido milk at a local supermarket then get it for sure. I couldn’t find it so I used one-half organic whole milk and one-half organic heavy cream. This combination turned out to be delicious.
Brown sugar - Brown sugar is used as a sweetener.
- 1 c water
- 2 T black tea
- ¼ c organic whole milk
- ¼ c organic heavy cream
- 1 T brown sugar
- Wrap the tea in cheesecloth and tie off with twine. If you have tea bags, skip this step.
- Bring the water to a boil
- Switch the water to a low simmer.
- Add the tea or tea bags.
- Simmer the tea for 3 minutes
- Add the milk and heavy cream and stir.
- Simmer for 3 minutes.
- Pour the tea into a mug.
- Stir in the brown sugar.
Amount Per Serving: Calories: 282Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 74mgSodium: 55mgCarbohydrates: 15gFiber: 0gSugar: 16gProtein: 4g