Lavender Milk Tea {Hot & Iced}

a mug of lavender milk tea with a boba lavender tea behind it

A creamy and mildly floral-infused tea beverage that's delicious served hot or iced.

Course Drinks

Cuisine Asian

Prep Time 1

Cook Time 8

Total Time 9

Servings

Calories 146kcal

Author Amee

Equipment

1 small saucepan
1 fine mesh sieve
1 mug or glass

Ingredients

1 cup whole milk whole milk is recommended for creaminess (see notes on lactose-free and dairy-free recommendations)
1/2 tbsp dried lavender buds
1 black tea bag or 1 tbsp loose black tea leaves
1 tsp NuNaturals vanilla stevia syrup honey, maple syrup, or simple syrup are other sweetener options- more or less to taste
1-2 tbsp Optional: collagen peptides for a nutrition boost

Instructions

Add the milk and lavender buds to a small saucepan over medium heat and heat for 4- 4 1/2 minutes, stirring occasionally, until the milk is very hot but not boiling.
Turn off the heat, add the tea bag (or loose tea), and allow the mixture to infuse for 3-4 minutes.
Strain the tea mixture by pouring it through a fine mesh sieve over your drinking vessel.
Stir in your desired sweetener (and collagen peptides, if using) and enjoy. *You can froth an additional 1/2 cup of milk for a latte-style milk tea.
For the iced version:
Follow steps 1-3 and stir in the collagen, if using. Chill the lavender milk tea in the refrigerator until completely cooled.
Fill a glass with ice (adding boba first at the bottom, if desired), add sweetener to taste, and pour the cooled tea mixture over the ice and enjoy.

Notes

*I typically use Fairlife whole milk for a lactose-free dairy version with an added protein boost. Almond milk, oat milk, cashew milk, and soy milk are good dairy-free options. Go with the barista-style dairy-free milk for the best frothing results for latte-style milk tea.

Do not let the milk heat to a boil, or it may foam over the sides of the pot and make a huge mess. If you have a fancy milk steamer, feel free to use it.

You don’t want this to taste like lavender-flavored milk, so steep the black tea long enough to taste it.

You can grind the dried lavender into an extra fine powder to stir directly into the steamed milk (just as you would matcha powder) for a more pronounced lavender flavor. Or add a splash of store-bought lavender simple syrup like Monin, Collins, or Torani.

For more ideas see the "variations" section in the post.

Nutrition