Korean Cherry Blossom Milk Tea
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
A few salt-pickled cherry blossoms floated on top leave a faint saltiness and a floral note at the end of this sweet milk tea.
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The blossoms soak in cold water for only five minutes to lose some salt; any longer and the scent goes too. Cream and vanilla bean paste added to the milk make it heavier than an everyday milk tea.
Ingredients
Instructions
- 1
Place 12g of salt-pickled cherry blossoms in cold water and soak for only 5 minutes.
Swirl them once gently, then lift them out without tearing the petals and pat them dry.
- 2
Bring 500ml of water to a boil, turn off the heat, and add 12g of black tea leaves.
Steep for 3 minutes until the tea turns deep amber, then strain at once to prevent harsh tannins.
- 3
Add 600ml of milk and 2.5 tablespoons of sugar to the strained tea.
Warm over low heat for about 5 minutes, stirring slowly across the bottom so the milk does not scorch and the sugar dissolves.
- 4
When small wisps of steam rise around the edge, turn off the heat before the mixture boils.
Stir in 80ml of heavy cream and 0.5 teaspoon of vanilla bean paste until the texture looks even.
- 5
Divide the milk tea into warm cups and float a few cherry blossoms on top.
If the blossoms still taste noticeably salty, use fewer of them, and serve when the drink is hot but comfortable to sip.
- 6
For a cold serving, cool the finished milk tea thoroughly, pour it into chilled cups, and serve at once.
Do not cool it rapidly with ice, which would dilute the aroma and concentration.
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