Everyone seems particularly obsessed with milk tea these days—just check out the lines at Coco, and the tea wars over on Twitter.

We are just as desperate for our next Hokkaido fix as anyone else, but our clever culinary director found a way for us to have the flavors at home, with quadruple the amount of toppings.

If you’re a fan of pudding, then this recipe is for you. We’ve infused all the tea flavor into soy milk to create a cheat version of taho, which doubles as the popular sinker. You can fill your glass to the brim with the silky mixture, then layer with the black pearls and all its sugary syrup.

Milk Tea Taho


  • Serves: 4
  • Active time: 20 minutes
  • Total time: 20 minutes plus overnight
  • Difficulty: Easy

INGREDIENTS

Milk Tea Taho

  • 3 cups soy milk
  • 4 black tea teabags
  • 2 ½ tsp. gelatin
  • 2 tbsp. sugar
  • 2 cups black pearls, prepared according to
  • package instructions

INSTRUCTIONS

  1. In a saucepan, add half the soy milk and teabags.
  2. Heat over low-medium heat, until milk is
    flavored and colored, about 15 minutes, taking
    care not to boil the milk.
  3. Remove teabags.
  4. While the milk tea is steeping, sprinkle gelatin
    over remaining half of soy milk to let gelatin
    soften.
  5. Add the soymilk with gelatin to the tea infused
    milk with the sugar.
  6. Heat over low heat until gelatin and sugar are
    dissolved.
  7. Remove from heat and let cool.
  8. Pour mixture into large container and let set in
    the fridge, 4 hours up to overnight.
  9. Using a spoon, serve milk tea taho in thin slivers layered with black pearls.


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