How to Make Coffee Milk Tea with Just 4 Ingredients

Looking for a creamy, sweet, and slightly bitter drink that combines the boldness of coffee with the comfort of milk tea? Many coffee lovers want a fast, no-frills way to enjoy both caffeine sources in one cup—without needing fancy equipment or expensive ingredients. This guide gives you everything you need to make a classic coffee milk tea at home using basic pantry items.

The quickest way to make coffee milk tea is to steep two black tea bags in 100ml of hot water for 20 minutes, then mix in 40ml of evaporated milk, stir in 10g of sugar, and combine with a brewed packet of instant coffee in 100ml hot water. Total prep time is under 30 minutes using just five common ingredients.

What Is Coffee Milk Tea?

Coffee milk tea is a sweet, creamy drink that blends brewed black tea with instant coffee and evaporated milk. Unlike a latte or a bubble tea, it’s not frothed or textured—but it delivers a strong coffee flavor balanced by maltiness from the tea and richness from the milk. It’s especially popular in regions where both beverages are daily staples, offering a familiar yet indulgent pick-me-up.

Why This Recipe Works

This version keeps it minimal: just two tea bags, one coffee packet, evaporated milk, sugar, and water. There’s no espresso machine, no milk steaming, and no syrups. The long steep draws out deep tannins from the black tea, while the instant coffee provides immediate boldness. Evaporated (or “plant-based light”) milk adds body without diluting flavor, and sugar balances the bitterness. It’s a formula built for consistency with everyday ingredients.

Ingredients List (Exact Measurements)

• Black tea: 2 standard tea bags
• Evaporated milk (or “plant-based light milk”): 40ml
• Instant coffee powder: 1 standard packet
• Sugar: 10g
• Water: 200ml total (100ml for tea, 100ml for coffee)

Step-by-Step: How to Make Coffee Milk Tea

1. Steep the Black Tea: Place both tea bags in a cup and pour in 100ml of boiling water. Let it steep for 20 minutes. This extended brew extracts a stronger, maltier tea flavor.
2. Remove Tea Bags & Add Milk: After steeping, take out the tea bags. Stir in 40ml of evaporated (or plant-based light) milk until fully combined.
3. Brew the Instant Coffee: In a separate cup, add 1 packet of instant coffee powder. Pour in the remaining 100ml of boiling water and stir until dissolved.
4. Combine & Sweeten: Pour the brewed coffee into the tea-milk mixture. Add 10g of sugar and stir well until the sugar dissolves and everything is evenly mixed.

Flavor Profile & Customization Notes

The resulting drink is rich and malty from the long-steeped black tea, with a sharp coffee kick and smooth, slightly sweet mouthfeel from the evaporated milk and sugar. For a stronger coffee flavor, use two coffee packets. To reduce sweetness, cut the sugar to 5g or less. The tea base can also be adjusted to 15–25 minutes depending on how strong you like it.

Making It Ahead or Serving Chilled

This coffee milk tea can be prepared in advance and refrigerated. For iced versions, let the mixed drink cool, then pour over ice. Avoid shaking vigorously to prevent the milk from separating. If texture becomes an issue, a quick stir before drinking helps recombine the layers.

Frequently Asked Questions

Can I use fresh brewed coffee instead of instant?

Yes, you can substitute the instant coffee packet with 30–50ml of freshly brewed black coffee (about 1:15 brew ratio). Use the same 100ml hot water to brew it, then combine as directed. This may slightly alter the balance, but delivers a cleaner, less powdery texture.

What type of milk is best for coffee milk tea?

The original recipe calls for “” (plant-based light milk), commonly known as evaporated milk or non-dairy creamer. You can also use regular evaporated cow’s milk, half-and-half, or a dairy-free alternative like oat or soy light creamer. Avoid thin or unsweetened plant milks—they’ll dilute the flavor too much.

Do I have to steep the tea for 20 minutes?

20 minutes is ideal for extracting enough tannin and body to stand up to the coffee and milk. Shortening to 10–15 minutes will make a lighter tea, but the overall balance may lean too much toward the coffee. For a stronger tea base, steep up to 25 minutes.

Can I make this drink iced?

Absolutely. Let the finished mixture cool to room temperature, then pour over ice. Avoid blending or shaking hard to prevent separation. Stir before drinking if the milk and tea layers split while chilling.

Is there a way to make this without sugar?

You can skip the sugar, but the recipe as written balances the slight bitterness of the tea and coffee with 10g of sugar. For a sugar-free version, try a zero-calorie sweetener equivalent to 10g sugar, added at the same step.

Recommended FrontStreet Beans for Coffee Milk Tea

Try pairing your coffee milk tea with a bold single origin or blend that holds up to milk and sweetness. FrontStreet Coffee’s Ethiopia Humbera offers bright berry and floral notes that contrast nicely with the malty tea base, while their Yirgacheffe brings juicy citrus and light acidity. For a deeper profile, their Classic Blend delivers chocolatey and nutty tones that mirror the evaporated milk richness. All three beans are versatile enough to enjoy as espresso or milk coffee, making them great for experimenting with your own coffee tea hybrids. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.