Hokkaido Milk Tea from Powder (Cafe Recipe)

In today’s recipe, we’re making one of my all-time best-sellers from my bubble tea shops: Hokkaido Milk Tea, using professional-grade powder. This flavour is smooth, creamy, and has a deep caramel-milk note that customers always come back for. If you can get hold of this powder, I highly recommend it — it’s a staple in cafés all over Asia. So follow along with this post or watch the full video guide here!

Origins of Hokkaido Milk Tea

Hokkaido Milk Tea originates from Japan’s northern island of Hokkaido, a region famous for its rich dairy and fresh cream. The drink’s signature flavour comes from a blend of Assam black tea and caramelised milk powder, giving it a velvety texture and toasted sweetness. Bubble tea shops later adapted this flavour into powdered form for consistency and convenience, making it one of the most popular “classic” milk tea bases worldwide.

Flavour Profile

• Base: Bold, malty Assam black tea

• Creaminess: Deep caramel and sweet milk flavour

• Sweetness: Balanced, mellow, and aromatic

• Overall: Smooth, rich, and perfectly indulgent

Quick Facts

• Prep time: 10 minutes

• Steep time: 10 minutes

• Serves: 1 (about 350 ml or 12 oz)

• Taste: Creamy, malty, slightly caramel-sweet

Ingredients

• 2 scoops (≈ 22 g) Hokkaido milk tea powder

• 2 scoops (≈ 22 g) non-dairy creamer powder

• 14 ml fructose syrup (≈ ½ oz)

• 25 ml very hot water (≈ 1 oz)

• 150 ml brewed Assam black tea (≈ 5 oz)

• 150 g ice

• Optional topping: cooked tapioca pearls (boba)

To Brew the Black Tea Base (single serve)

• 2 heaped Tbsp Assam black tea leaves

• 200 ml boiling water at 85 °C (185 °F)

• Steep for 10 minutes, then strain. You’ll get about 150 ml of brewed tea once the leaves absorb some water.

Instructions

1. Combine powders and syrup

   • Add the Hokkaido powder, creamer, and fructose syrup into a shaker cup.

2. Add hot water and dissolve

   • Pour in 25 ml of very hot water. Stir well until all powder is fully dissolved and smooth.

3. Add the tea base

   • Pour in 150 ml of freshly brewed Assam black tea and stir again until fully combined.

4. Add ice and shake

   • Add one scoop of ice (about 5–6 large cubes, or 150 g).

   • Secure your shaker and shake for 1–2 minutes, or until the outside feels cold and frosty.

5. Assemble and serve

   • Add boba pearls or any preferred topping into the cup.

   • Pour in the milk tea mixture and seal or cover.

   • Serve immediately and enjoy the rich, creamy flavour.

Pro Tips

• Use Batch Recipe: Black Tea Base for shop-scale preparation to maintain consistency.

• Brew Assam tea at 85 °C (not boiling) to preserve its malty aroma.

• For a creamier result, replace part of the hot water with warm milk before shaking.

• Hokkaido flavour pairs beautifully with brown sugar tapioca pearls or boba or coffee jelly.

FAQs

Q: Can I make this without a shaker?

A: Yes! Use a large mason jar with a tight lid and shake manually for 30–60 seconds.

Q: Can I make it vegan?

A: Yes, you can replace non-dairy creamer with a plant-based version (like coconut or oat creamer).

Q: What makes Hokkaido milk tea different from classic milk tea?

A: Hokkaido milk tea is richer, with caramel and butterscotch notes that give it its signature depth.

Watch the Video

👉 Watch the full tutorial on YouTube

Related Recipes

• Boba 101: How to Cook Tapioca Pearls

• Dirty Thai Iced Tea

This Hokkaido Milk Tea recipe is smooth, sweet, and unbelievably easy to make! Try it at home and let me know how yours turns out! Like the video, leave a comment, and don’t forget to subscribe to my channel!