How to Make Coffee Milk Tea with Simple Ingredients

Making a satisfying coffee milk tea at home doesn’t require fancy equipment or imported syrups — just the right combination of brewed black tea, coffee, sweetener, and creamy milk substitute. This guide lays out exactly how to combine those elements for a balanced, flavorful drink in your own kitchen, using everyday ingredients found in most pantries.

To make a basic coffee milk tea, you need just five ingredients: two black tea bags, 40ml of non-dairy creamer (commonly called “plant-based light milk” in China), one packet of instant coffee, 10g of sugar, and 200ml of boiling water. The entire process takes around 20–25 minutes, most of which is passive brewing time for the tea.

What Is Coffee Milk Tea?

Coffee milk tea is a simple fusion drink that blends brewed black tea with instant coffee and a touch of sweetness, often thickened with a creamy non-dairy milk such as plant-based light creamer. Unlike traditional lattes or bubble tea, this version is prepared entirely from hot-brewed ingredients without milk foam or tapioca pearls. It’s a popular choice for those who enjoy the combined strength of both tea and coffee in a single cup.

Why This Recipe Works

This particular formulation balances strength and sweetness. The black tea provides a robust base, the instant coffee adds a smooth jolt of caffeine and bitterness, while the light creamer lends a milky mouthfeel. The small amount of sugar (10g) rounds out the flavors without overpowering the drink. Using 200ml of water split between the tea and coffee ensures neither element overpowers the other.

Step-by-Step Instructions

Follow these straightforward steps to recreate the drink exactly as described:

• 1. Brew the Tea: Place two black tea bags in a cup and pour in 100ml of boiling water. Let it steep for 20 minutes. After steeping, remove the tea bags.
• 2. Add the Light Creamer: Stir 40ml of plant-based light creamer into the brewed tea until well combined.
• 3. Prepare the Coffee: In a separate cup, add one packet of instant coffee and pour in the remaining 100ml of boiling water. Stir until fully dissolved.
• 4. Combine Coffee with Tea: Pour the dissolved instant coffee into the cup with the tea and creamer mixture. Stir gently to integrate all ingredients.
• 5. Sweeten: Add 10g of sugar and stir until fully dissolved. Your coffee milk tea is now ready to serve.

Using Different Creamers or Milks

The original recipe uses (literally “plant fat light milk”), a type of non-dairy creamer common in East and Southeast Asia. It has a thick, slightly sweet, and silky texture similar to evaporated milk. While traditional dairy milk can be substituted, it may alter the mouthfeel. For the closest match, look for imported “evaporated filled milk” or a high-fat non-dairy creamer. Avoid thin coffee creamers as they won’t provide the same richness.

Adjusting Strength and Sweetness

This formula uses a medium-strength black tea (steeped for 20 minutes), a standard instant coffee packet, and a modest 10g of sugar. If you want a stronger coffee flavor, use two coffee packets or brew stronger instant coffee. For less sweetness, reduce the sugar to 5–7g. You can also skip the sugar entirely for a more bitter, adult profile.

Troubleshooting Common Issues

If your tea tastes weak, increase the steeping time slightly or use stronger black tea leaves. If the coffee flavor is too harsh, use a finer instant coffee or reduce the coffee water slightly. For a thinner drink, add a few tablespoons of hot water after mixing. To make it colder, let it cool and add ice, but note that dilution will occur.

Frequently Asked Questions

Can I use regular milk instead of plant-based light creamer?

Yes, you can substitute dairy milk or a non-dairy alternative like oat or soy milk, but the texture and flavor will differ. Plant-based light creamer has a thicker, richer mouthfeel similar to evaporated milk, which contributes to the drink’s classic creamy body. Regular milk will make the drink thinner and less velvety.

What type of black tea is best for this recipe?

The original recipe does not specify the tea type, but any standard black tea bag (such as those used in English breakfast or Chinese ) will work. The 20-minute steep time results in a strong brew, so a bold black tea is ideal. Avoid flavored or herbal teas as they will clash with the coffee.

Is it okay to use fresh coffee grounds instead of instant coffee?

You can, but the preparation changes completely. Instant coffee dissolves directly in hot water, while fresh grounds need to be brewed via pour-over, French press, or espresso. If using fresh coffee, brew about 30–50ml of strong black coffee and then mix it with the tea and creamer. Adjust ratios to taste.

How can I make this drink cold?

Let the prepared coffee milk tea cool to room temperature, then refrigerate or pour over ice. Be aware that adding ice will dilute the flavor slightly. For a richer cold version, consider making a concentrated tea-coffee base and adding cold milk or creamer when serving.

Can I adjust the sugar or make it unsweetened?

Absolutely. The recipe calls for 10g of sugar, but you can reduce it to 5g or less for a less sweet drink, or omit it entirely for a bitter profile. Keep in mind the bitterness will be more pronounced without sugar, especially from the instant coffee and black tea.

Recommended FrontStreet Coffee Beans for Milk-Based Drinks

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