Four milk-tea recipes from the TUCCLIA kitchen

Tea and milk invite endless possibilities: warm and familiar, creamy and generous, or chilled with a floral twist. These four recipes are adapted from the TUCCLIA product catalogue, so you can bring a little tea-salon pleasure into your own kitchen.

Each recipe makes one generous serving. For the iced drinks, use a large glass of about 500–600 ml. Brew the tea base according to its pack; for iced recipes, cool it promptly before combining with cold milk and ice.

1. Classic Oh,Honey! milk tea

You will need: 1 Oh,Honey! tea bag, 100 ml hot water and 200 ml milk. Sugar is optional.

1. Steep the tea bag in 100 ml hot water for 2 minutes, then remove it.
2. Warm the milk gently in a small pan without boiling.
3. Pour the milk into the tea and stir. Taste before adding any sugar.

This is the catalogue's standard honey milk-tea ratio: a small tea concentrate with a generous pour of milk. Serve warm, at a comfortable drinking temperature.

2. Rich and creamy honey milk tea

You will need: 2 Oh,Honey! tea bags, 100 ml hot water, 200 ml milk and 10 ml cream. Sugar is optional.

1. Steep both bags in the hot water for 2–3 minutes, then remove them.
2. Gently warm the milk and cream together.
3. Combine with the tea, stir and sweeten only if you wish.

Two bags give the tea more presence, while the little addition of cream creates a fuller texture. This is a lovely choice for an unhurried afternoon.

3. Iced Earl Grey latte

You will need: 200 ml brewed Earl Grey tea, cooled; 80 ml milk; 30 ml freeze-concentrated milk; 30 ml sugar syrup; and 120 g ice.

1. Fill a large glass with the ice.
2. Combine the tea, milk, concentrated milk and syrup.
3. Pour over the ice and stir well.

The catalogue uses freeze-concentrated milk, known as bingboke, for a richer dairy taste. If you cannot find it, substitute 30 ml extra milk; the result will be lighter. The original recipe includes 30 ml syrup, which you can reduce to suit your taste. Decaf Earl Grey offers a lower-caffeine variation; prepare 200 ml following its pack instructions.

4. Lychee rose iced milk tea

You will need: 50 g peeled, pitted lychee flesh; 40 ml lychee juice, preferably not from concentrate; 25 ml sugar syrup; 100 ml brewed rose black tea, cooled; 150 ml milk; and 100 g ice.

1. Lightly mash the lychee flesh in a large mixing vessel.
2. Add the juice, syrup and cooled rose black tea.
3. Add the cold milk and ice, then stir thoroughly or shake in a suitable closed shaker. Pour into a large glass and serve immediately.

Try Best Wishes rose black tea as your tea base, brewing it according to the pack. Start with less syrup if your lychees or juice are already sweet.

A few finishing touches

Measure the tea and milk before you begin. Use fresh, properly refrigerated milk, and make only what you plan to drink. For a dairy-free adaptation, try a milk alternative you enjoy; flavour and texture will differ. Serve iced milk teas straight away.

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Recipe source: TUCCLIA product catalogue, pages 20, 26 and 31. Preparation wording has been adapted for home use; milk substitutions and reduced-syrup suggestions are optional adaptations.

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