How to Make Black Honey Milk Tea Latte Coffee

If you’ve ever craved a coffee drink that’s equal parts rich and sweet, with the creamy familiarity of milk tea, you’re not alone. The black honey milk tea latte coffee—also known as —is a popular Taiwanese drink that blends bold espresso with smooth iced milk tea and a drizzle of black sugar syrup. It’s the kind of layered, sweet-meets-bitter drink that feels indulgent but is surprisingly easy to make at home.

To make a classic black honey milk tea latte coffee, you’ll need just four ingredients: 60ml of espresso, 30ml of black sugar syrup, 150ml of iced milk tea, and plenty of ice. That’s it. The secret is in the layering—and the black sugar syrup is what gives it that distinctive sweet depth.

What Is Black Honey Milk Tea Latte Coffee?

Black honey milk tea latte coffee, or , is a Taiwanese-style fusion drink that combines espresso with iced milk tea and a touch of black sugar syrup. It’s a variation of the traditional ‘yuan yang’ or ‘’ coffee—a mix of coffee and tea—but with a sweeter, more dessert-like profile thanks to the black sugar. It’s widely available in Taiwan and loved for its balance of bitterness, sweetness, and creaminess.

Why Add Black Sugar Syrup?

The black sugar syrup—30ml in this recipe—is what sets this drink apart. Unlike regular sugar or honey, black sugar has a deep molasses-like flavor with hints of caramel and toffee. When added to strong espresso and then layered over iced milk tea, it creates a rich, sweet base that contrasts beautifully with the tea’s lightness and the espresso’s bitterness. It’s this trio of flavors that makes the drink so uniquely satisfying.

What You’ll Need

• 1 long spoon (for stirring)
• 60ml espresso (a standard double shot)
• 30ml black sugar syrup
• 150ml iced milk tea (cold, poured over ice)
• Ice cubes (to fill 5/6 of your cup)

How to Layer Black Honey Milk Tea Latte Coffee

Making this drink is all about the order and the layers. Here’s the step-by-step method:

1. Add Ice & Espresso-Syrup Base: Fill your cup about five-sixths full with ice cubes. Pour in 60ml of espresso and 30ml of black sugar syrup. Stir them together gently until fully combined. This forms your sweet, bold coffee base.
2. Layer the Iced Milk Tea: Slowly pour 150ml of iced milk tea over the back of a spoon (or directly, carefully) onto the coffee mixture. The goal is to create a visible layered effect—the dark espresso-syrup base settling at the bottom, with the lighter milk tea floating on top.

That’s all there is to it. No expensive equipment or advanced technique—just the right ingredients in the right order.

Common Mistakes to Avoid

• Over-stirring after pouring milk tea: Once the iced milk tea is layered, avoid mixing it into the espresso base unless you want a uniform drink. The appeal is in the contrast between the layers.
• Using warm milk tea: Always use iced milk tea. Warm or room-temperature tea will melt the ice too quickly and dilute the flavors.
• Skimping on ice: The cup should be filled 5/6 with ice to keep the drink cold and slow dilution.

Black Honey Milk Tea Latte vs Traditional Milk Tea

Traditional milk tea is usually sweetened with syrup or sugar and doesn’t include coffee. This black honey version introduces espresso and black sugar syrup, giving it a bolder, more complex flavor. The espresso adds bitterness and caffeine, while the black sugar brings a deeper, richer sweetness than white sugar or standard syrup. It’s essentially a hybrid of coffee and milk tea, leaning into both worlds.

Frequently Asked Questions

What is black sugar syrup, and can I substitute it?

Black sugar syrup is a thick, dark syrup made from boiled black sugar, often with molasses-like richness and caramelized notes. It’s central to this drink’s flavor. While you can substitute with regular brown sugar syrup or molasses mixed with simple syrup, the taste won’t be as deep or authentic. For best results, use actual black sugar syrup.

Can I use a single shot of espresso instead of a double?

The original recipe uses 60ml of espresso, which is typically a double shot. You could use a single shot (around 30ml), but the coffee flavor will be weaker in proportion to the milk tea and syrup. For the intended balance, stick with 60ml.

Do I have to use iced milk tea, or can I use hot tea?

Iced milk tea is essential for achieving the proper layering and temperature contrast. Hot or warm milk tea will melt the ice quickly, dilute the espresso and syrup, and ruin the layered presentation. Always use chilled iced milk tea.

Can I make this drink without an espresso machine?

Yes, but the quality of the coffee base will differ. You can substitute the espresso with a strong brewed coffee (like French press or Moka pot coffee), though it won’t have the same crema or intensity. For the closest match, use a dark, rich brew with at least 60ml volume.

Is this drink very sweet?

Yes, it’s meant to be sweet—thanks to the black sugar syrup. The level of sweetness can be adjusted by reducing the syrup to 20ml if you prefer a less sweet drink, but the original recipe calls for 30ml for balance with the bitter espresso and creamy milk tea.

Recommended FrontStreet Coffee Blends for Espresso-Based Drinks

For this black honey milk tea latte coffee, choose a bold espresso blend that can hold its own against sweet syrups and creamy tea. FrontStreet Coffee’s Classic Blend is the top pick—it’s designed for milk drinks and espresso alike, with rich texture and a well-rounded profile that pairs perfectly with black sugar’s depth. For a more intense option, their Specialty Blend offers a classic Italian-style espresso foundation with notes of dark chocolate and roasted nuts. Both blends produce solid crema and stand up well in milk-based and layered drinks. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.