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Hokkaido Milk Tea

  • Total Time: 25 minutes
  • Yield: 1 1x


This sweet and indulgent milk tea comes together will just a few ingredients. Hokkaido milk mixed with brown sugar gives this boba drink a toasted vanilla-caramel flavor.


Units Scale
  • 1/4 cup packaged tapioca pearls
  • 1 cup water
  • 2 black tea bags (or 2 tsp of loose-leaf black tea)
  • 1/2 cup Hokkaido milk
  • 1/3 cup brown sugar simple syrup


  1. Bring your water to a boil and add the tea leaves or bags.
  2. Steep the tea for 5-10 minutes. Remove the tea bags and set the tea aside to cool.
  3. Cook the tapioca pearls according to the package directions. Stir half of the brown sugar syrup in with the tapioca pearls. Set them aside to cool.
  4. For hot tea, before the tea has cooled, add the boba pearls to your cup, then pour in the tea. Add the Hokkaido milk and excess brown sugar syrup to taste.
  5. For cold tea, allow the tea to cool to room temperature. In a large glass, add the boba pearls. Then add a handful of ice cubes, the tea, the Hokkaido milk, and brown sugar syrup to taste. Enjoy!


Darjeeling, earl gray, English breakfast, and Assam tea are three of the most popular black tea varieties to use in Hokkaido milk tea. Loose-leaf tea is less processed, which makes it fresher, more robust, and of higher quality than tea bags.

If you are just here for the flavor, and not concerned with fresh ingredients, you can also use Hokkaido milk tea powder. Milk tea powders are cheaper, have a longer shelf life, and just need to be mixed with water.

To make brown sugar simple syrup, mix 1/2 cup of water with 1/2 cup of brown sugar over medium heat until the sugar dissolves. You’ll likely have syrup left over. Use this for your next homemade bubble tea or drizzle it over ice cream.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes