Milk Tea Recipes

MILO JELLY:
2 cups water
2 packet unflavored gelatin powder (14g)
1/4 cup sugar
1/2 cup milo powder
1/2 tsp instant coffee
HOW TO MAKE MILK TEA
 Add a Lipton Black Tea teabag to your favorite cup.

 Boil water and pour it over the teabag.
 Wait 3 to 5 minutes for the tea to brew, without stirring or squeezing the
teabag.
 Remove the teabag and pour in a dash of milk. Note: milk should act as a
flavor-enhancer, so you only need enough to add creaminess. Too much
milk will mask the taste of the tea. Judge it by the change color as you add
the milk and aim for an even shade - a very pale brown means you've
probably poured in too much.
 Stir with a spoon to blend evenly.
Basic Milk Tea Recipe

2 bags black tea
1 cup hot water
2 tablespoons non-dairy creamer or powdered skim milk
Simple syrup, to taste
1/2 cup ice, more as needed
Tapioca pearls**, cooked, as needed

1 In a large bowl, steep the tea bags in the hot water for 5 minutes. Remove the
tea bags and discard. Add the creamer and simple syrup to taste, and stir to mix
and dissolve.

2 Add and stir in ice to cool off mixture then transfer to a serving glass filled with
tapioca pearls. Serve immediately.
*16 oz. Dark Chocolate Milk Tea*
2 scoops (20 g.) Non-dairy Creamer = ₱ 5 2 scoops
(20 g.) Dark Chocolate Powder = ₱ 9.50
200 ml. Assam Tea = ₱ 3 25 ml.
Fructose syrup = ₱ 1.50
Ice & Cup = ₱5
---------------
Total Cost of ingredients ₱ 24 for a 16 oz.
*22 oz. Dark Chocolate Milk Tea*

3 scoops (30 g.) Non-dairy Creamer = ₱ 7.50 3 scoops
(30 g.) Dark Chocolate powder = ₱14.50 300 ml.
Assam Tea = ₱ 4.50 35 ml.
Fructose syrup = ₱2
Ice & Cup = ₱5
---------------
Total Cost of ingredients ₱ 33.50 for a 22 oz.
RECIPE FOR 16 OZ Dark Chocolate

1 scoop Milk Syrup
2 oz Fresh Milk
4 oz Brown Sugar Konjac Pearls
RECIPE FOR 22 OZ Dark Chocolate

1.5 scoop Milk Syrup
2.5 oz Fresh Milk
5 oz Brown Sugar Konjac Pearls
CHUCKIE WITH TAPIOCA/BOBA PEARL (DIY Philippines)

🤗 Ingredients:
1L chuckie Tapioca pearls
370ml Evaporated milk
300 ml Condensed milk
250 All purpose cream
4 tbsp of cocoa
1 cup sugar for tapioca pearls
Chocolate Milk Tea
Recipe makes 12 oz of milk tea
Ingredients
1/2 cup full cream milk
1/4 cup + 1 Tbsp refined sugar
2 Tbsp KESSLER’S® Alkalized Cocoa Powder
2 Tbsp water
2 Tbsp tea leaves or 5 pcs tea bags
1 cup boiling hot water
Procedure:
Prepare brewed tea by steeping tea leaves or tea bags in 200 mL boiling water for
10 mins. Filter out tea leaves or remove tea bags afterwards.
Prepare chocolate syrup by dissolving KESSLER’S® Alkalized Cocoa Powder and
refined sugar in water. Heat mixture until all solids are dissolved. Set aside and
allow to cool.
In a 12 oz cup, place desired milk tea sinker (e.g. tapioca pearls, nata de coco,
etc.). Add ice cubes.
Pour full cream milk and 1/2 cup brewed tea into the cup. Add 1/8 cup chocolate
syrup on top.
Stir with a straw or spoon to blend evenly.
*Note: Amount of milk, tea or chocolate syrup can be adjusted depending on
preference.
CHOCOLATE CHOCOLATE CHIP BUBBLE TEA WITH BOBA TAPIOCA PEARLS
Ingredients
1 scoop Chocolate Powder
2 scoops Sugar & Creamer Mix
4 oz water
1 cup ice (about 16 oz)
1 scoop chocolate chips
2 oz cooked Black Tapioca Pearls (recipe with video: http://bit.ly/1VkcTDS)
Whipped Cream
Instructions
 Put Chocolate Powder, Creamer & Sugar Mix, water, and ice in a blender
 Blend until smooth
 Add 1 scoop chocolate chips and blend again for a few seconds
 Add in cooked Tapioca Pearls into a glass or Plastic Drinking Cup
 Pour in the blended Chocolate Chocolate Chip mixture
 Top with whipped cream
 Sprinkle with some chocolate chips
 Add Fat Bubble Tea Straw and enjoy!
Chocolate Milk Latte

10Minutes 290Calories
Ingredients
1
SERVINGS:
 1 1/4 cups chocolate milk
 3 teaspoons espresso powder
 3/4 cup boiling water
 sprinkles (for garnish, optional)
 Heat the chocolate milk to just under boiling

 Make espresso
 Pour the espresso into a cup
 Froth the hot chocolate milk
 Pour hot milk into the cup with the coffee
 Stir
 Top with the milk foam
 Garnish with sprinkles
Chocolate milk tea

Servings : 2
INGREDIENTS
1x
2 cups water2 cups water
½ cup milk½ cup milk
2 teaspoon cocoa powder2 teaspoon cocoa powder
2 teaspoon tea powder or two teabags2 teaspoon tea powder or two
teabags
2 tablespoon sugar2 tablespoon sugar
1½ tablespoon chocolate shavings or 1 tablespoon chocolate chips or 1
tablespoon chocolate syrup1½ tablespoon chocolate shavings or 1 tablespoon
chocolate chips or 1 tablespoon chocolate syrup
2x Servings : 4
2 cups water4 cups water
½ cup milk1 cup milk
teabags
tablespoon chocolate syrup3 tablespoon chocolate shavings or 1 tablespoon
3x Servings : 6
6 cups water
½ cup milk1.5 cup milk
teabags
tablespoon chocolate syrup4.5 tablespoon chocolate shavings or 1 tablespoon
INSTRUCTIONS
 Boil two cup of water,milk and sugar.
 Add cocoa powder and whisk well.
 Add tea powder or tea bags and boil for 2 -3 minute.
 Add chocolate shavings, chip or syrup for more chocolaty flavor.
 Strain and serve hot.
Notes
For spicy chocolate tea
Add ¼ teaspoon cinnamon powder at step 2 with cocoa powder.
Y IE LD : 3 C UP S O F CO F FE E ( 4 W IT H I CE A N D CR EA M! )
CHOCOLATE MILK ICED MOCHAS.

INGREDIENTS
1 cup coarsely ground coffee
2 tablespoons vanilla powder
3 1/2 cups cold, preferably filtered water
3 to 4 tablespoons chocolate syrup
1 cup cold chocolate milk
coffee ice cubes
INSTRUCTIONS
 The night before, add the coffee grinds and vanilla powder to the bottom of
your french press or to a large measuring cup. Cover with the cold water.
Place the in fridge (covered! or with the fresh press top, not pressed)
overnight, for at least 8 to 12 hours.
 In the morning, press the coffee in the press or pour it over a coffee filter
(or 2) into a larger bowl or pitcher. Fill a glass with a bit of chocolate syrup
on the bottom and (coffee) ice cubes. Pour in your coffee and then fill the
rest of the glass with chocolate milk. Drizzle extra chocolate on the rim. I’ve
also topped this with coconut whipped cream!
Note: I do have a nespresso that i use religiously and if I’m pressed for time or
really craving cold brew, I’ll sometimes just brew that over ice. Slightly watered
down but good enough for me!
COFFEE JELLY
INGREDIENTS
90 grams pack clear unflavored gulaman
1 ½ cup water
1 tbsp instant coffee granules
¾ cup sugar
Angel All Purpose Creamer, freeze for 6 hours or

1-370ml overnight
1-140ml Angel Evaporada
190 grams Angel Condensada
PROCEDURE
 In a pot, combine gulaman, water, coffee and sugar. Mix well.
 Bring to a boil. Pour mixture on a mold or microwavable container. Set
aside until firm. For best results chill for 6 hours or overnight.
 Mix chilled Angel All Purpose Creamer, Angel Evaporada and Angel
Condensada in a bowl.
 Cut coffee jelly into cubes and add to milk mixture. Chill for 30 minutes to
an hour.
 Serve immediately.

Milk Tea Recipes

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MILO JELLY:

HOW TO MAKE MILK TEA

 Add a Lipton Black Tea teabag to your favorite cup.

Basic Milk Tea Recipe

22 oz. Dark Chocolate Milk Tea

RECIPE FOR 16 OZ Dark Chocolate

RECIPE FOR 22 OZ Dark Chocolate

CHUCKIE WITH TAPIOCA/BOBA PEARL (DIY Philippines)

CHOCOLATE CHOCOLATE CHIP BUBBLE TEA WITH BOBA TAPIOCA PEARLS

Chocolate Milk Latte

 Heat the chocolate milk to just under boiling

Chocolate milk tea

CHOCOLATE MILK ICED MOCHAS.

Angel All Purpose Creamer, freeze for 6 hours or

1-140ml Angel Evaporada

190 grams Angel Condensada

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