Soy milk tea is not just a vegan spin on the classic Taiwanese milk tea, but a category of it’s own in many Taiwanese’s heart. The flavorful and silky homemade soy milk along with the aroma of the tea is a match made in heaven and it’s addicting.
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If you’ve read my post Easy Homemade Soy Milk then you’ll know how important soy milk is to a Taiwanese’s every day life. And if you’re addicted to bubble tea then you should know that bubble tea started with bubble milk tea and got everyone in love with milk tea before new combinations came out. Someone, genius may I say, from southern Taiwan decided that it’d be a good idea to create a milk tea with soy milk instead of the commonly used milk powder and it became a HUGE hit. Slowly the trend spread to the north and invaded every tea shop and night market in Taiwan, now you can even buy them at all the convenience stores! But in my opinion, the best soy milk tea only comes from those shops that has been making soy milk for generations or my own kitchen.
The secret of an addicting soy milk tea lies in the making of soy milk, good tea and the proportion between the two. This may not be traditional but ever since I’ve been to Sri Lanka I’m hooked to their tea. I’m sure you’ve heard or have seen “Ceylon tea” all over black tea labels. Ceylon is the old name for Sri Lanka. We visited a few tea museums and plantations during our trip and it was magical. Now just having “Ceylon tea” isn’t good enough for me anymore since I have learned that tea made in different regions tastes drastically different. Since we were visiting the tea plantation for Mlesna tea in Kandy, I bought a 5-pack Mlesna tea sample that covers the north, the south, the high and lows of Sri Lanka’s tea plantations. My favorites are tea from Uva, Ruhunu and Dimbula… or maybe all of them! Another plantation we visited was Taylors in Dimbula. Their tea is made mainly for exports the price may seem a bit lower on this end of the world, try the pure Ceylon loose leaf, my favorite way to start a day.
Both of the tea I’ve mentioned are loose leaf opposed to the tea bags Westerners are used to. I grew up drinking tea, and my uncle is a tea maker, he always stresses the importance of having enough room for the tea and it’s flavor to grow and tea bags limits that. Plus I find it really unnecessary to throw away a tea bag every time I want tea. The quality of loose leaf tea is often better than the ones in tea bag too. FYI some Ceylon loose leaf are in a super fine powder form(ie. Mlesna tea pack), you may need a super fine tea strainer and a piece of cloth to strain the tea.
Now, the secret proportion of this tasty soy milk tea. Some say 3:7, tea to soy milk but personally I like it 4:6. The homemade soy milk is thicker than the store bought and I like being able to taste the tea. I make my tea a little stronger than usual as well and the Ceylon tea does a great job at showing it’s color and flavor.
I WOULD LOVE TO KNOW WHAT YOU THINK OF THIS RECIPE, COMMENT BELOW OR #CHEWEXPERIMENT ON INSTAGRAM AND LET ME KNOW!!!
- 1 TBsp Loose Leaf Black Tea
- 1-1/2 C Water
- 2 TBsp Sugar
- 2 C Unsweetened Soy Milk
- Bring 1-1/2C Water to a boil.
- Pour boiling hot water over the loose leaf black tea in a tea cup or a tea pot and let steep for 8 minutes to brew a strong tea.
- Strain the tea when the time is up and add 2TBsp Sugar, stir well until dissolved.
- Add the unsweetened soy milk to the tea.
- Heat up the soy milk if you prefer a hot drink; add ice cubes to the drink if preferred cold.
- See recipe for EASY HOMEMADE SOY MILK | 簡單自製豆漿
Want to try another new drink?