Hokkaido Milk Tea, a Japanese Bubble Tea Recipe

Hokkaido milk tea is a sweet, creamy, rich drink made with black tea and milk from the Japanese prefecture. This Japanese drink can be enjoyed hot or cold and has many variations, including boba and oolong.

The key to creating Hokkaido milk tea is the fresh dairy used. In our recipe below, we'll show you how to replicate a similar taste at home when you can't get fresh dairy from the north of Japan.

Jump to:

• Ingredients
• Hokkaido Milk Tea Recipe
• Cooking Tips
• Hokkaido Milk Tea Vs Milk Tea

Ingredients

The ingredients are what make this Japanese drink so unique. The main Hokkaido milk tea ingredients are Hokkaido milk, black tea and a sweetener.

Black Tea

For our recipe, we'll use Assam, the most common blend used in most drinks. In Japan, Hokkaido milk tea is a type of royal milk tea that uses Assam to create bold, earthy and nutty tones.

For a similar taste, you can also use other black loose-leaf blends with a strong, malty flavour, such as Ceylon or English breakfast. 

Hokkaido Milk

The star ingredient in this popular drink is creamy full-fat dairy from the north of Japan. 

Northern Japan is rich in agriculture and dairy production, making for exceptional dairy to enjoy in drinks.

However, if you can't find this in your country, you can try this ingredient substitute. In our recipe, we'll use a 1-to-1 combination of whole full-fat dairy and fresh cream to mimic the creamy sultriness of Hokkaido milk.

If you're in the UK, the closest taste we can get in supermarkets is Graham's Gold Smooth. This is a full-fat dairy with a slightly high cream content. It tastes as creamy as dairy from northern Japan, but still not the exact replica in our opinion. We recommend it as a good alternative for home cooks in the UK who want to make this drink.

Sweetener

We will use brown sugar in our recipe below, but we also like to use honey from time to time for its floral aroma. Brown sugar adds a subtle toffee-like taste, which we think works really well with this drink.

Other commonly used sweeteners in Japanese drink are caramel and simple syrup. You can enjoy this luscious drink without a sweetener, but we recommend adding it for a sweet aftertaste.

Boba (Optional)

Adding boba will also change the taste, making the drink sweeter with a nice chewy topping. But no matter what you put in this rich Japanese beverage, it'll be strong, creamy, and delicious.

To add boba, you first cook the pearls in boiling water until they float or the desired softness is reached. Then, add them to the mixture at the end with ice cubes, and enjoy this light, refreshing drink.

Cooking Tips

Here are some cooking tips to help you make the best creamy drink at home.

Stronger brew

We use 2 Assam bags (about 2 teaspoon loose leaves) as we find that it makes a pretty balanced drink between sweet and creamy. We recommend steeping it with hot water (at 90°C or 195°F) for 15 to 20 minutes.

More loose leaves result in a stronger brew and less in a weaker one. Black tea, especially Assam, is already strong, and using too much brew can alter the flavour of your drink.

Using other black loose-leaf blends

You can use other black loose-leaf blends besides Assam. Various black tea varieties will change the flavour profile, and different sweeteners will add a different taste.

Try Japanese blends for an exciting twist. For example, Lupicia's Hokkaido Royal Milk Tea lists black tea with 'bits' as its ingredients, so it could contain additional spices and sweetness.

Darjeeling and Earl Grey blends are more common and work well. Choose whatever you like best.

Using oolong

Some people prefer Hokkaido milk tea to be made with oolong rather than black loose leaves. This is because oolong is floral and fruity. This creamy version of Oolong milk tea is straightforward to make. You brew oolong leaves rather than black loose leaves and follow our recipe instructions.

Pay attention to the water temperature. Note that oolong steeps at a slightly lower temperature than black tea. If you're using oolong, steep it with hot water at 80°C or 175°F for 20 minutes.

Using powders

For an authentic taste, use fresh Hokkaido dairy. You can use instant powder, but the taste is quite different. Using dairy from the region rather than Hokkaido milk tea powder makes for a fresher, creamier cup of tea.

Hokkaido Milk Tea Vs Milk Tea

What is the difference between the two beverages? Regular milk tea is a drink that has regular dairy, and Hokkaido milk tea is made with dairy from the region. 

Many versions of this beverage use creamer or a plant based alternative. For example, Thai milk tea combines condensed and evaporated milk.

Another popular kind, Okinawa milk tea, originated in Okinawa, Japan. Many people confuse Royal and Okinawa milk teas, but they are two different drinks.

The Okinawa version is served cool and made with kokuto, brown sugar from Okinawa, a southern region of Japan. Meanwhile, you will find that its Northern counterpart drink is usually served warm and uses dairy from the region.

Hokkaido milk tea is divine on its own, but you can enjoy it as part of a tasty snack, as well. Pour it into your favourite mug, and pair it with a traditional Japanese dessert, like soft sweet bread. Otherwise, you'll also love it with pound cake or a pastry like a scone or a croissant. 

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