Craving something creamy and refreshing? Vietnamese Milk Tea (Trà Sữa) is our take on boba tea—bold tea meets sweet condensed milk in the perfect harmony. One sip, and you’ll be hooked.
What is Vietnamese Milk Tea?
Milk tea is actually a pretty new thing in Vietnam—it only showed up about 20 years ago. But just like coffee, it quickly became part of daily life, especially among the younger crowd.
There was a time when international chains like Gong Cha, Koi Thé, and The Alley ruled the market. But local brands quickly stepped in and made their mark.
After all, Vietnam is not only famous for coffee but also for its tea plantations. Local shops started using specialty teas and adapting the flavors to suit Vietnamese tastes. If you’re ever in Vietnam, don’t miss out on Phê La—the local favorite known for their oolong tea and chewy oolong pearls.
Vietnamese milk tea (Trà Sữa) usually leans bolder than other versions, with a strong tea base balanced by creamy, sweet condensed milk—kind of like how we make Vietnamese iced coffee.
And of course, it wouldn’t be complete without toppings. Beyond the classic boba, you’ll often find grass jelly, flan, or pudding, making every sip a mix of fun textures.
Related Recipes | More Beloved Vietnamese Drinks:
Ingredients
- Tea leaves or sachets: Black, jasmine, or oolong tea—all work well, so choose your favorite.
- Milk: Whole milk for creaminess, or your favorite plant-based milk to keep it vegan.
- Sweetened condensed milk: For a vegan option, use plant-based condensed milk.
- Granulated sugar
Instructions
- Gently heat the milk with sugar over medium heat until it starts steaming—just don’t let it boil. Add the tea leaves or sachets, cover, and let them steep for about 15 minutes. The longer steep gives Vietnamese milk tea its bold flavor, while sweetened condensed milk balances it with creamy sweetness.
- Once the tea is infused, remove the tea bags or strain out the leaves. While the milk tea is still warm, stir in the sweetened condensed milk.
- Let it cool completely, then pour over ice and enjoy!
Perfect Steeping Temperatures for Your Tea
Black tea: 90–95 °C (194–203 °F) – just below boiling.
Jasmine tea: 80–85 °C (176–185 °F) – to preserve the delicate floral aroma.
Oolong tea: 85–90 °C (185–194 °F) – brings out its natural complexity.
Some Popular Toppings
In Vietnam, milk tea isn’t just a drink—sometimes, it’s almost like a mini dessert. Locals love adding all sorts of toppings, turning it into a fun mix of textures and flavors.
Some even enjoy it like a bowl of Chè, the classic Vietnamese dessert soup.
Chewy & starchy: boba pearls, brown sugar boba, golden boba, oolong boba, white boba, crystal boba, popping boba, mock pomegranate seeds, taro balls, cheese boba
Jellies: grass jelly, coffee jelly, coconut jelly (nata de coco)
Puddings: egg pudding, flan, khúc bạch (panna cotta cubes)
Creamy toppings: salted cream foam, cheese foam, milk foam
Other fun additions: taro paste, green sticky rice paste (cốm dẻo), basil seeds, chia seeds. You can also try it with sweet spreads like red bean paste, ube halaya (purple yam jam), or kaya (coconut jam).
More Delicious Milk Tea Recipes
Vietnamese Milk Tea Recipe (Trà Sữa)
Ingredients
- 1 tbsp loose tea (black, oolong, or jasmine) (about 15 g, or 1 sachet)
- 2 cups whole milk (500ml)
- 4 tbsp sweetened condensed milk (60g)
- 2 tbsp granulated sugar (30g)
Instructions
- In a saucepan, gently heat the milk and sugar over medium heat until steaming (do not boil).
- Add the tea leaves or sachets, cover, and steep for about 15 minutes.
- Remove tea bags or strain out the leaves. Stir in the sweetened condensed milk while still warm.
- Let the milk tea cool completely, then serve over ice.
