Non-Coffee Drinks Commonly Served in Specialty Cafés

When you walk into a specialty coffee shop, you might assume espresso, filter coffee, and maybe a flat white are the only drinks on offer. But more often than not, cafés also serve a variety of non-coffee beverages—especially milk teas with deep regional roots. From the streets of Hong Kong to the highlands of Mongolia, these drinks tell a story far beyond caffeine.

Cafés commonly serve at least seven types of regional milk tea including British-style, Hong Kong-style, Malaysian teh tarik, Indian chai, yak butter tea, Mongolian milk tea, and Taiwanese milk tea—with Hong Kong and Taiwanese styles being the most prevalent in cities like Shanghai.

What’s in the ‘Milk’ of Milk Tea?

Different styles of milk tea rely on very different kinds of milk or milk substitutes. British and Indian milk teas typically use fresh cow’s milk. Mongolian and yak butter teas use either sheep’s milk, yak milk, or salted butter tea. Hong Kong-style and Malaysian teh tarik use evaporated milk (commonly called ‘’), while Taiwanese milk tea is made with powdered creamer—specifically, refined non-dairy creamer made from palm oil or other fats, not milk.

From a health standpoint, Mongolian and yak butter teas are among the better choices due to their use of whole animal milks and traditional fats, followed by evaporated milk, then fresh cow’s milk. Powdered creamer, on the other hand, offers no nutritional benefit and has been linked to negative cardiovascular effects and cognitive impacts—especially in developing adolescents.

What Kind of Tea Is Used?

The tea base also varies significantly across regions. British and Indian milk teas both draw from similar historical tea traditions, typically using black tea varieties. Butter tea and Mongolian milk tea are usually made with compressed brick tea (‘’), a lower-grade tea historically used in tea trade with nomadic communities—often prepared with added salt due to limited access to other seasonings. Hong Kong and Malaysian milk teas are made using blended black teas, often sourced from Sri Lanka (historically called Ceylon), with blends divided into coarse, medium, and fine leaf grades. Each famous Hong Kong tea shop guards its own proprietary blend formula. Taiwanese milk tea, by contrast, uses powdered tea made from tea dust and broken leaves, rather than whole leaf tea.

Popular Regional Milk Tea Styles Explained

British Milk Tea

This style uses fresh cow’s milk and black tea, typically served with a moderate amount of milk and sugar. It forms the foundation for many later milk tea variations.

Hong Kong-Style Milk Tea

Made with evaporated milk , this tea is known for its bold flavor and smooth texture. It is typically strained through a fine sieve to achieve a silky mouthfeel, and often served hot or cold. The tea base is a carefully balanced blend of Ceylon teas, sorted into different leaf sizes.

Malaysian Teh Tarik

Also based on black tea and evaporated milk, teh tarik is famous for its ‘pulled’ preparation method, where the tea is poured back and forth between vessels to create a frothy top and a smoother taste. It’s a staple of Malaysian street food culture.

Indian Chai

Made with a strong black tea and fresh milk, Indian chai is simmered with a mix of spices such as cardamom, ginger, cloves, and cinnamon. The milk used is typically fresh cow’s milk, and the drink is sweetened.

Mongolian Milk Tea

This tea combines water, brick tea, and sheep’s or yak’s milk, often with added salt. The use of salt and animal milk reflects the dietary needs of nomadic herders with limited access to fresh vegetables.

Yak Butter Tea

Similar to Mongolian milk tea but made with yak milk and butter, this Tibetan-style tea is rich and savory. The butter adds calories and nutrients critical for life at high altitudes.

Taiwanese Milk Tea

Made with a tea powder base consisting mostly of tea dust and broken leaves, and mixed with non-dairy creamer, this style became widely popular across China but has been criticized for its artificial ingredients and health impacts, especially on younger consumers.

Frequently Asked Questions

What is the most common non-coffee drink found in cafés?

In many Chinese cities like Shanghai, Hong Kong-style and Taiwanese milk tea are the most common non-coffee drinks served in cafés. Both are based on black tea but differ mainly in their milk or creamer components—evaporated milk for Hong Kong-style, and non-dairy creamer for Taiwanese versions.

What kind of milk is used in Hong Kong-style milk tea?

Hong Kong-style milk tea uses evaporated milk, also known as , which is a concentrated and sterilized cow’s milk product. This gives the tea a richer, creamier texture without the need for fresh milk.

Why do some milk teas use powdered creamer?

Taiwanese milk tea often uses non-dairy powdered creamer instead of milk. This creamer is made from refined oils and provides a creamy texture at low cost, but it lacks the nutrients of real milk and may have negative health effects over time.

What is teh tarik and where does it come from?

Teh tarik is a Malaysian milk tea made with black tea and evaporated milk. It is prepared by pouring the tea back and forth between two containers to create a froth, giving it a distinctive texture and flavor. It’s a popular street drink in Malaysia and parts of Southeast Asia.

Is Mongolian milk tea healthy?

Yes, Mongolian milk tea is considered one of the healthier options among milk tea varieties. It is typically made with brick tea and sheep’s or yak’s milk, and sometimes salt. The use of whole animal milk provides more nutrients compared to processed alternatives.

What kind of tea is used in British milk tea?

British milk tea is typically made with black tea and fresh cow’s milk. The tea is usually a strong black tea blend, and the milk is added to create a balanced cup that’s neither too strong nor too milky.

Recommended FrontStreet Beans for Milk Tea Pairings

Pair your milk tea with a bright single origin like FrontStreet Coffee’s Ethiopia Humbera for fruity complexity, or a balanced blend like the Classic Blend for smooth milk compatibility. For something deeper, try the Black Cocoa Blend to echo the roasted tones in milk tea. All beans are freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.