black tea

Milk Tea

water (+ more to warm teapot)

brown sugar

half & half

Boil water.Boil water on the stovetop or use an electric kettle with a temperature setting, setting the water temperature to 208°F. Boil a little more water than needed so that it can be used to warm up the teapot. Filtered water is best since the better the water tastes, the better your tea will taste.

Warm up teapot.Pour some hot water into a teapot and swirl the water around to warm up the teapot. Discard the water. Now, your teapot is nice and warm to steep tea in.

Combine tea and hot water in a teapot.Make sure the tea is covered in water, and not just sitting on top, to get a full steep.

Cover teapot and steep for 5 minutes. Covering the teapot keeps the water hot as the tea steeps.

Strain tea leaves and pour hot tea into a teacup. 

Stir in brown sugar.Add the sugar right after you pour in your tea so that it can dissolve quickly in the hot tea. 

Pour in half &amp; half.The half &amp; half will swirl around in the dark tea. I&#039;m using a generous amount of half &amp; half (1/4 cup) but feel free to add as little or as much as you like. Stir before drinking.

https://content.jwplatform.com/videos/O1mQrZZP.mp4

How to Make Milk Tea

Learn to make refreshing bubble tea at home. Delicious milk tea, perfectly sweetened, and with chewy, soft boba pearls. Bubble milk tea is perfect for summer. EASY - This recipe is very easy to make. Good, robust black tea makes the difference in flavor. You can use store-bought quick cook boba pearls to make this recipe even easier and quicker. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.Please use the US Customary / Metric toggle button to switch between measurement units.

Bubble Tea Recipe (Boba Milk Tea)

water (heated

½ cups water (at room temperature (preferably filtered))

tbsp black tea

boba pearls (or ¾ cup (for generous servings).

brown sugar (or white sugar)

water

Milk (to top off)

Ice (as needed)

Place the tea leaves in a brewing pot or French press.

Heat the water to 205°F / 96°C (if you don&#039;t have a thermometer to measure the temperature, bring the water to a boil, and then leave it off-heat for about 3 minutes to reach the correct temp.), and THEN measure 2 ¼ cup of water into the brewing pot. Stir once or twice to make sure the tea leaves are saturated with water, then cover the pot and let it sit for no more than 5 - 6 minutes.

Strain the tea leaves, and place the tea in the fridge to cool down.

Hot brewed tea

Place the tea leaves in a French press.

Pour the room temperature water into the French press, and stir the leaves to make sure they are saturated with water.

Press the French press plunger, until the tea leaves are just below the surface of the water, so that they remain submerged in the water.

Let the tea leaves steep for 12 hours, at room temperature. Strain the tea leaves, and place the tea in the fridge to cool down.

Cold brew tea

If you’re using homemade boba pearls, follow the recipe here to cook the boba pearls.

If you’re using quick cook boba pearls, follow the directions on the package to cook the boba pearls.

When the boba pearls have been cooked, place them in cool water to prevent them from sticking to each other.

Boba pearls

Place the sugar and water in a saucepan, and stir to combine. Heat over medium heat while stirring, to melt all of the sugar.

Let the syrup come to a boil. Cook for a further 2 - 3 minutes, until the syrup has thickened up slightly. Let it cool a little bit, while you cook the boba pearls.

Using a slotted spoon, transfer the boba pearls from the cool water into the warm syrup. Stir to coat. Use the pearls while slightly warm.

Sugar syrup (make this before cooking the boba pearls)

In a glass (15 - 16 oz), place some boba pearls, along with some of the sugar syrup.

Pour about 1 cup of brewed tea. The tea should be chilled or at least at room temperature (if you’re adding ice).

Add ice, and top up the glass with milk. Stir to combine. Taste and add more sugar syrup if you&#039;d like the drink sweeter.

To serve

This sweet tea toes the line between just right and puckery sweet. The formula reflects the way my grandmother Leona Johnson made sweet tea: strong tea, lots of lemon juice and even more sugar. Start by adding half a cup of sugar to the batch, then add up to 4 more tablespoons to your preference. By making it extra potent, tart and sweet, this brew still tastes good even after the ice starts to melt.

Sweet Tea

black tea bags, preferably Lipton

granulated sugar,

lemon juice (from about 2 lemons)

Ice cubes,

Lemon slices, for garnish (optional)

In a tea kettle or medium saucepan, heat 4 cups water until boiling. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes. Gently squeeze the bags to release their concentrated tea, then discard the bags. Transfer the tea to a pitcher.

Stir 1/2 cup sugar into the hot tea until it has dissolved. Stir in the lemon juice. Add 4 cups water, then fill the pitcher with 2 cups ice.

Taste the tea to determine if you’d like to add up to 4 tablespoons more sugar. If adding sugar, stir until it dissolves.

Cover and refrigerate until the sweet tea is chilled throughout or up to 2 days. Serve in a large glass filled with ice, and garnish with a lemon slice if you’d like.

Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like.

Peach Tea

peaches

lemon juice, plus more if needed

ice,

sugar,

peach slices,

In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes. 

While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups. 

Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice. 

Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.

I love chai tea and since I've started making my own I prefer mine over all the others. You can adjust the spices to suit your taste, so use this recipe as a stepping stone to your perfect chai!

The Best Instant Pot Chai Tea Concentrate

inch knob fresh ginger, chopped

cinnamon

cloves

peppercorns

allspice berries

cardamom pods

teabags, black, green,

sweetener of your choice,

Add the water, ginger, spices, and teabags with...

Add the water, ginger, spices, and teabags with tags removed to your Instant Pot. 

Cook on high pressure for 5 minutes.

Let the pressure release naturally for 10 minutes,...

Let the pressure release naturally for 10 minutes, then carefully manually release the pressure. Remove tea bags and add sweetener to taste, if using.

I like to leave the spices in until...

I like to leave the spices in until it cools to infuse more. Then strain and refrigerate. 

I add half concentrate and half nondairy milk...

I add half concentrate and half nondairy milk to make my iced or hot chai. You can adjust that to suit your taste.

https://mediavine-res.cloudinary.com/video/upload/yeloncz84oi935ezm1ok.mp4

I love to start my day with a chai tea, iced in the summer and hot in the winter. It’s cheaper to make your own Instant Pot chai tea concentrate than it is to buy just one serving at your local coffee shop. Plus you can make yours with black tea, green tea, decaf tea, or roobios.

Best Instant Pot Chai Tea Concentrate & Easy Too!

Florida A&M, or FAMU, the historically Black college and university founded in 1887 in Tallahassee, canceled its homecoming celebrations for 2020 because of the Covid-19 pandemic. This whiskey cooler from Shameeka Ayers, an alumna, is Florida sunshine beamed into a glass. The orange and green are inspired by FAMU's colors; Ms. Ayers calls the drink the Three Strike,  inspired by the school's “Strike, Strike and Strike Again” chant. The black tea adds depth and is refreshing year-round. The Uncle Nearest whiskey honors Nathan "Nearest" Green, the enslaved African who taught Jack Daniels how to distill.

Black Tea and Whiskey Cooler

black tea bags black tea

mint leaves, plus extra mint sprigs to garnish

Ice,

small-batch whiskey,

peach nectar (or mango nectar)

orange liqueur

pure vanilla extract

Prepare the tea: Place a kettle over high and bring 2 1/2 cups water to a boil. Remove from heat and transfer 2 cups water to a heatproof vessel.

Add the tea and let steep for 10 minutes. Let the hot tea cool to room temperature. (This yields 2 cups of tea, so you will have some left over; save it for unsweetened iced tea or additional cocktails.)

Use a muddler to slightly pound the mint leaves in a cocktail shaker. You’ll smell the fragrance as the oils release.

Fill the shaker halfway with ice, then add the whiskey, peach nectar, orange liqueur, vanilla extract and 6 ounces of the prepared tea. Shake for 30 seconds. Strain each serving into a highball glass halfway filled with ice and garnish with a mint sprig.

Refreshing yet different, this Thai iced tea will help you keep your cool.

Thai iced tea

tbs black tea leaves

star anise

cinnamon quill

tbs caster sugar

Sweetened condensed milk, to serve

I named this punch after the subtitle of Shakespeare’s comedy “Twelfth Night”: A wonderfully boozy play merits a suitably potent (and fun) drink. The whiskey-based punch includes nutmeg and cinnamon, flavors that evoke the winter holiday from which the play takes its title — but it’s delicious any time of year. Be sure to prepare the oleo-saccharum in advance.

What-You-Will Punch

blood-orange oleo-saccharum (see recipe here)

blood-orange juice

lemon juice

Angostura bitters

orange bitters

cinnamon sticks, slightly bruised

Blood-orange wheels (to garnish punch bowl)

Prepare <a href="http://cooking.nytimes.com/recipes/1018076-blood-orange-oleo-saccharum">oleo-saccharum</a> a day in advance. Combine it with whiskey, tea, blood-orange juice, lemon juice, bitters and cinnamon sticks in a pitcher. Refrigerate for at least three hours. Remove cinnamon sticks and transfer punch to a punch bowl. Add five cups of ice. Float blood-orange wheels in the bowl. Grate a little nutmeg on top of each serving.

There&#039;s nothing as good as the perfect cup of Masala Chai whether it&#039;s in the middle of summer or for cozying up in the winter. Black tea is simmered with warming and fragrant spices and is best served with Parle-G biscuits or cake rusk for dipping.

Masala Chai

tsp loose leaf black tea

clove

ginger

tsp black peppercorn (freshly cracked)

milk

tsp sugar

Add the spices to a mortar and crush them lightly into smaller pieces.

In a small pot, bring the water to a boil on medium to high heat and add the black tea and spices. Simmer for two minutes and bring the heat down to medium and pour in the milk.

Method one - Double Boil:Bring the chai to a boil, so that it starts aerating and bubbling to the top. Remove from heat until the bubbles come down. Bring it up again to a boil and remove from heat a second time until the bubbles go back down.Method two - Pulling ChaiAlternatively, use a small cup with a handle to take some of the chai and &quot;pull&quot; it. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times.

Simmer the chai until desired consistency and color. Remove from heat.

Strain the chai with a sieve into glasses or mugs. Mix in the sugar and serve.

https://www.youtube.com/watch?v=wQaMksg-494

Make the perfect cozy cup of Masala Chai! Black tea is simmered with fragrant, warming spices and is best served with some Parle-G biscuits for dipping!

Find the full recipe! - https://masalaandchai.com/masala-chai/

To make this effervescent fermented tea, you will need a symbiotic culture of bacteria and yeast that is known by its acronym, Scoby. Also some already-brewed kombucha that you will most likely receive from the same source as the Scoby — a friend or the Internet. You'll need very clean glass jars in which to brew your sweetened tea and ferment it with your Scoby, and very clean clamp-top bottles into which to funnel it when you’re done. You’ll need flavoring agents for that second fermentation. Start with apple juice, perhaps, and ginger. With later batches you can try turmeric, pomegranate, cayenne, orange, whatever you like. Welcome to the kombucha lifestyle.

Kombucha

sugar

unpasteurized, unflavored store-bought kombucha

Scoby

orange or apple juice

Bring the water to a boil in a pot, then remove from heat, and whisk in the sugar until dissolved.

Add the tea, and allow it to steep on the countertop until the sweetened tea is almost room temperature, at least an hour. Discard the tea bags.

Strain the sweetened tea into a very clean 1-gallon glass or ceramic jar (or 2 half-gallon jars), followed by the kombucha (divided equally if using 2 jars).

Using very, very clean hands, gently place the Scoby into the jar (if you’re using half-gallon jars, you can cut your Scoby in two with scissors or a knife that has been thoroughly cleaned and rinsed in hot water). Cover with a clean dish towel, and secure with a rubber band or a length of string.

Set the jar or jars somewhere dark and cool, and allow to ferment 8 to 14 days, tasting occasionally after 1 week. The longer the tea ferments, the more sugar will be eaten by the Scoby and the less sweet it will be. Aim for a light fermentation and a slightly vinegary taste.

Using very, very clean hands, transfer the Scoby to a jar, then pour 2 cups of the fermented kombucha on top. (You can save this mixture for the first fermentation process of another batch. You could also peel off the newer second layer from the Scoby, separating the “child” from the mother to double your production of kombucha, give it to a friend or discard it, as you like.) Strain the remaining fermented kombucha through a fine-mesh sieve or cheesecloth into a large bowl for use in the second fermentation.

Strain kombucha again, and whisk in the juice. Pour it through a funnel into 4 very clean quart-size fermentation bottles with swing-top caps.

Add 1 piece of peeled ginger to each bottle, and seal tight.

Let sit somewhere dark and cool for 3 to 7 days, checking after 3 to taste how bubbly the kombucha has become, then place in the refrigerator until ready to drink, to stall fermentation.

Strongly brewed black tea anchors this nonalcoholic take on a classic Dark ’n’ Stormy, lending its rich tannins to the final drink. When choosing a black tea, look to Darjeeling, English or Irish breakfast, or Assam. (For something without caffeine, reach for buckwheat tea and increase the brew time to 20 minutes.) The spices in the salted lime cordial are easily shifted to your pantry and preferences. If you don’t have ground ginger, totally fine. If you want to add cardamom, go for it. The point is to infuse the cordial with a warmth that complements the ginger beer’s sharp spice. Please don’t, however, skip the salt. The hit of salinity enhances the cordial’s flavors. Leftover cordial — sweet, spiced and deeply sour, can be mixed on its own with sparkling water or tonic or, if you’re looking to incorporate it into an alcoholic drink, into a gimlet.

Dark ’n’ Stormy Mocktail

limes

flaky sea salt

black pepper

lime juice (from about 6 limes)

black tea bags (or 2 tablespoons loose-leaf black tea),

Chilled Black Tea

Salted Lime Cordial

ginger beer

Lime wedge

Make the cordial: In a medium bowl, combine the lime zest, sugar, salt, cinnamon, ginger, pepper and cloves. Use your fingers to rub the zest and spices into the sugar until the sugar is green and very fragrant. Slowly pour in the lime juice, whisking to combine and dissolve the sugar completely. Cover and refrigerate for at least 12 hours, up to 24. Strain through a fine-mesh sieve; pressing on the solids. (You should have about 1½ cups cordial.) Discard the solids, and keep the cordial in the refrigerator in an airtight container for up to 1 week.

Make the chilled black tea: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea. Allow to steep for 10 minutes, then remove the tea bags or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely, then refrigerate. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.

Make the cocktail: Fill a highball glass with ice. Add the tea and cordial. Top with ginger beer, stir gently to combine and finish with a lime wedge.

This black sesame latte is a nutty, creamy non-caffeinated drink perfect for cozying up to on a cool night!

Sesame Latte

T black sesame powder

reduced fat (2% milk)

tsp honey

tsp tahini

tsp sesame oil

T half and half

salt

Toast the ground sesame seeds for 5-10 minutes, or until fragrant. You can do this on the stovetop in a skillet over medium-low heat or in the oven/toaster oven at 200F.

Warm the milk slightly (30 seconds in a microwave is fine).

In a blender, place the milk, tea, tahini, sesame oil, honey, half and half and salt. Blend for 15-30 seconds, or until combined. Pour into a glass, microwave for 1 minute, give it a stir and serve warm.

Learn How To Make Infused Cold Brew Tea in the comfort of your home without expensive equipment and gadgets to give you various flavored beverages. Pick your favorite teas to cold brew and enjoy making the perfect keto lemonade you admire the most.

How To Make Infused Cold Brew Tea

Room Temperature​ drinking water

Dry Lemon

Dry Berries Leaves

Dry Lavender

Dry Peppermint Leaves

Prepare Ingredients

Prepare all the dry leaves, berries, or herbs you plan to infuse. In our case, it is lemon, peppermint, lavender, and berries. Prepare a clean mason jar with the lid for each of the flavors.

Dry teas into the jar

Place your dry teas into the mason jar or any glass jar. Each of the herbs should have a separate jar. Make sure you have a lid for each. 

Add Water

Once all of the teas are in jars, add drinking water. If tap water is drinkable, it is perfect otherwise, pour bottled water. 

Close and steep

Fully close each jar and start with the steeping, infusing, and cold brewing process. For a bit stronger concentration, keep the jars on the kitchen counter for an hour and place them into the fridge later. Keep in the refrigerator for 8 to 9 hours, best overnight. 

Strain

Once your infused teas are fully cold-brewed, strain each one and store them in clean jars in the fridge for 3 to 4 days.

https://mediavine-res.cloudinary.com/video/upload/vurk5if3m8yvyazqvg4j.mp4

Simple chai syrup recipe: Enjoy this homemade and authentic masala chai concentrate as a chai latte or dirty chai latte, hot or cold. Vegan, made with love.

Best Homemade Masala Chai Concentrate (Chai Syrup)

kg (35.2 oz or 5 cups) (brown) sugar

tbsp cardamom pods *)

tbsp all spice *)

black peppercorns *)

tbsp

First, rinse the bottles *) with hot water....

First, rinse the bottles *) with hot water. I do this by putting the bottles with the swing top on them (which are each open) in the sink. Then I boil water with the kettle and pour it into the bottles and also something over the caps. I'll leave it like that for a few minutes. Then I empty the bottles. Protect your hands with a tea towel as the bottles are very hot! Then let the bottles dry upside down, against the wall and leaning against each other.

Top 21 black tea recipes from across the web

The most viewed black tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Milk Tea

Bubble Tea Recipe (Boba Milk Tea)

Sweet Tea

Peach Tea

The Best Instant Pot Chai Tea Conce...

Black Tea and Whiskey Cooler

Thai iced tea

What-You-Will Punch

Masala Chai

Kombucha

Dark ’n’ Stormy Mocktail

Sesame Latte

How To Make Infused Cold Brew Tea

Best Homemade Masala Chai Concentra...

Homemade Chai Tea

The Very Best Iced Tea

Chole (Tangy Chickpeas With Tomatoe...

Shai Magnan (Sudanese Burned Milk T...

How to Brew Twilight Orange Grove, ...

How to Brew The Library Blend, Tin ...

How to Brew Paris

Top 21 black tea recipes from across the web

The most viewed black tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Milk Tea

Bubble Tea Recipe (Boba Milk Tea)

Sweet Tea

Peach Tea

The Best Instant Pot Chai Tea Conce...

Black Tea and Whiskey Cooler

Thai iced tea

What-You-Will Punch

Masala Chai

Kombucha

Dark ’n’ Stormy Mocktail

Sesame Latte

How To Make Infused Cold Brew Tea

Best Homemade Masala Chai Concentra...

Homemade Chai Tea

The Very Best Iced Tea

Chole (Tangy Chickpeas With Tomatoe...

Shai Magnan (Sudanese Burned Milk T...

How to Brew Twilight Orange Grove, ...

How to Brew The Library Blend, Tin ...

How to Brew Paris

The most viewed black tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine