Korean Cherry Blossom Milk Tea
Beotkkot milk tea begins by soaking salt-pickled cherry blossoms in cold water for five minutes to draw out excess brine, then steeping black tea leaves for three minutes before adding milk and sugar over low heat. Heavy cream and vanilla bean paste fold in to soften the tea's tannins, while the trace of salt remaining in the blossoms creates a subtle savory undertone beneath the sweetness. A few desalted blossoms floated on top release a gentle floral fragrance with each sip.
Adjust Servings
Instructions
- 1
Soak pickled cherry blossoms in cold water for 5 minutes to reduce salt, then drain.
- 2
Boil water, steep black tea for 3 minutes, then strain leaves.
- 3
Add milk and sugar to the tea and warm on low for 5 minutes.
- 4
Stir in cream and vanilla bean paste until smooth.
- 5
Serve in cups and garnish with a few cherry blossoms.
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