Cherry Earl Grey Milk Tea (Print version)
Fresh cherry syrup meets bold Earl Grey tea and creamy milk in this easy homemade milk tea you can serve iced or hot.
# Ingredients:
For the cherry syrup
01 -
1/2 cup (75 g) fresh or frozen pitted cherries
02 -
1/4 cup (50 g) granulated sugar
03 -
1/4 cup (60 ml) water
04 -
1/8 teaspoon almond extract (optional)
For the tea
05 -
2 Earl Grey tea bags or 2 tablespoons loose-leaf tea
06 -
1 cup (240 ml) just-boiled water
07 -
1/2 cup (120 ml) whole milk or oat milk
08 -
1 to 2 tablespoons cherry syrup
09 -
Ice
Optional boba
10 -
1/4 cup (40 g) quick-cook tapioca pearls
11 -
1 cup (240 ml) water
12 -
1 tablespoon honey or sugar
# Instructions:
01 -
Combine pitted cherries, sugar, and water in a small saucepan. Cook over medium heat for 10 to 12 minutes until the fruit breaks down and the liquid turns glossy and deep red. Strain through a fine sieve, pressing the pulp to extract every drop. Let cool completely.
02 -
Steep two Earl Grey tea bags or two tablespoons of loose-leaf tea in one cup of just-boiled water for 4 to 5 minutes. Remove the tea and let it cool to room temperature so it does not curdle the milk later.
03 -
Boil quick-cook tapioca pearls according to the package directions, usually 5 to 8 minutes. Drain and toss them in a spoonful of the cherry syrup so they do not stick together.
04 -
Add a tablespoon of cherry syrup and a few crushed fresh cherries to the bottom of a tall glass. Fill with ice, pour in the cooled tea, then top with milk. Stir gently so you get a soft ombre effect.
05 -
Drop in a wide boba straw if you prepared pearls, or simply top with a fresh cherry on the stem. Serve immediately.
# Good to know:
01 -
Extra cherry syrup keeps in the refrigerator for up to two weeks.
02 -
One batch of syrup makes enough for four to five drinks.