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Rose Milk Tea

Source of Recipe

From "The Honeysuckle Cookbook" by Dzung Lewis


Recipe Introduction

"At the celebrity- and blogger-friendly Alfred Tea Room in West Hollywood, the Rosy Black drink stands out with its duet of floral tones and deep black-tea spice. I make it my own with Lapsang souchong, a smoky Chinese tea variety, and rose water for a soft, perfumed refreshment. (Lapsang souchong is available online, but if you can't find any, substitute with Assam or any strong black tea.) I also enjoy adding slightly sweetened black boba pearls for a little extra texture. You can find boba pearls at any Asian market."

List of Ingredients

â—¦ 1 Lapsang souchong tea bag (or any strong black tea)
â—¦ 1 cup boiling water
â—¦ 1 to 2 tablespoons honey, to taste

Boba:
â—¦ ½ cup uncooked black boba pearls
â—¦ 1 tablespoon dark brown sugar
â—¦ Ice
â—¦ 1 teaspoon rose water
â—¦ About 1 cup whole milk, or to taste


Recipe

In a large measuring cup, combine the tea bag, boiling water, and honey and let steep for 3 to 5 minutes. Remove the tea bag and set aside to cool.

Meanwhile, make the boba:
In a medium saucepan, bring 5 cups water to a boil. Stir in the boba and simmer over medium-high heat until the boba come to the surface. Cook for 3 minutes, stirring occasionally, then remove from the heat, cover, and let sit for 2 minutes. Drain the boba, then run under water for 30 seconds, transfer to a small bowl, and gently stir in the brown sugar until it dissolves.

Divide the boba between two 16-ounce glasses, then fill them with ice. Divide the black tea and rose water between the glasses, then top off with milk and stir to blend. Enjoy with a boba straw.

Makes two 16-ounce drinks