How to Make Strawberry Milk Tea

What you need

• glass or cup
• small saucepan or bowl (for cheong)
• fork or muddler (to crush strawberries)
• liquid measuring vessel
• wide bubble straw

Method

1. Combine strawberries and sugar in a bowl or small saucepan at a 2:1 ratio of strawberries to sugar by weight

   Frozen strawberries work well and tend to be more tart; fresh strawberries are equally suitable. Adjust the ratio toward 1:1 for a sweeter cheong or 3:1 for a less sweet one.

   Expert tipUnsweetened frozen strawberries release a noticeably sour flavour as they thaw, which intensifies the fruit character of the finished drink.

2. Wait for the sugar to dissolve into the strawberries, then crush and mash the fruit until a chunky syrup forms

   This is the strawberry cheong. The fruit pieces will remain in the drink, so a uniform syrup is not required.

3. Steep the tea bag in 50–60 g of hot water, then remove the bag to leave approximately 40 g of brewed tea

   The tea bag absorbs a portion of the water, so starting with more than the target volume ensures you end up with the right amount.

4. Add the strawberry cheong to the bottom of the serving glass

5. Spoon in the strawberry fruit spread or jam on top of the cheong

   The creator uses a thick strawberry fruit smoothie product; strawberry jam is a suitable substitute if that type of product is unavailable.

   Expert tipIf you prefer less sweetness, use a smaller amount of the fruit spread here.

6. Add ice to the glass

7. Pour milk over the ice

   No specific volume is given; fill to your preferred milk-to-tea ratio.

8. Pour the brewed tea over the top to complete the layered drink

   The tea and milk will visibly separate into layers. Stir before drinking or use a wide bubble straw to draw up the fruit pieces from the bottom.

   Expert tipBecause the cheong contains whole fruit pieces, a standard thin straw will clog — use a wide bubble straw.

Why this works

Making a cheong rather than relying on plain syrup keeps real fruit pulp and acidity in the drink, which produces a brighter, more complex strawberry flavour. Starting with more hot water than the target volume for brewing compensates for tea-bag absorption and delivers a consistent strength. Building the drink in order — cheong and spread at the base, then ice, milk, and tea — creates a layered visual that also keeps the dairy cold and separated until the drinker stirs. Using a fruit spread or jam alongside the cheong adds body and additional sweetness without thinning the drink.

Where beginners go wrong

1. 1

   Drink is too tart

   The cheong is likely made with unsweetened frozen strawberries. Increase the sugar ratio toward 1:1 with the strawberries, or reduce the amount of cheong used in assembly.

2. 2

   Drink is too sweet

   Reduce the amount of strawberry fruit spread or jam added at assembly, since the cheong already provides sweetness.

3. 3

   Straw keeps clogging

   The fruit pieces in the cheong require a wide bubble straw. A standard thin straw is not suitable for this drink.

4. 4

   Not enough brewed tea after steeping

   The tea bag absorbs water during steeping. Start with 50–60 g of hot water rather than the 40 g target volume so the correct amount remains after the bag is removed.

What you should taste

A rich, layered drink with a pronounced tart strawberry flavour from the cheong and a noticeable Earl Grey or black tea backbone. The fruit spread adds sweetness that balances the sourness of the cheong. Compared to commercial café versions the flavour is described as fuller and more intense in both the milk tea and strawberry dimensions.

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