Tea milkshake

I never liked milk in my tea. I always felt that the milk drowned out the delicate flavors of the tea. It wasn’t until Alex developed an affinity for milk tea and learned how to prepare it at home that I slowly got over my aversion for milk in my tea. So much so that I’ve gone farther and tried my hand at making tea milkshake.

Yes, it is a tea milkshake made with brewed tea, brewed tisane, milk, sugar and maraschino cherries. Sweet with a slight tang from the tisane and silky smooth without the very rich texture of a real fruit milkshake. So, so good. So very easy to prepare.

casaveneracion.com Tea milkshake

So, what does one need to make tea milkshake?


Tea, of course. We like loose leaf tea at home.


Alex asked a friend to hand carry a pack of green tea from China, and another friend to buy her a pack of jasmine tea from Singapore, and they’re what we’ve been enjoying at home.

If you don’t have loose leaf tea, you can substitute tea in tea bags.


You will also need tisane. They’re sold in the grocery as “tea” but they’re not real tea because there is no tea in the tea bags. Instead, there are dried fruit peels and dried seeds and, sometimes, barks of fruit trees.

For this recipe, I used strawberry and mango tisane.


You will also need milk and maraschino cherries.

And sugar and ice cubes.

And a blender.

Recipe: Tea milkshake


  • 2 bags of strawberry and mango tisane
  • three generous pinches of green tea leaves (or two bags of green tea)
  • 3 tbsps. of sugar (or to taste)
  • 2 tbsps. of maraschino cherry syrup (yes, from the jar!)
  • 1 c. of cold milk (I used low fat but you can always use full fat)
  • 6 maraschino cherries, stems removed
  • 6 ice cubes


  1. Boil a cup of water.
  2. Place the tisane bags in a cup.
  3. Place the green tea leaves (or bags) in another cup.
  4. Pour half a cup of hot water into each cup. Allow to steep for 20 minutes.
  5. Remove the tisane bags from the cup. Press to get all the fruity goodness into the cup.
  6. Strain the tea. Again, pressing the tea leaves (or bags) to get all the flavors.
  7. Stir together the two brews and chill in the freezer for about 30 minutes.
  8. Pour the mixed brew into the blender. Add the sugar and maraschino cherry syrup. Pulse a couple of times to dissolve the sugar.
  9. Pour in the milk. Pulse two times just to blend.
  10. Add the cherries. Pulse a couple of times more to break up the cherries but NOT liquefy them. Do not overprocess. The bits of cherries in the milkshake is a good, goooood thing.
  11. casaveneracion.com Tea milkshake
  12. Yes, like so.
  13. Divide the ice cubes between two sexy glasses. Pour in the milkshake.

Preparation time: 5 minute(s), excluding steeping time

Number of servings (yield): 2


  1. noemi says

    is twinings locally available now in the market? would you know other tisane brands in metro manila? thanks so much!

  2. Blackwidow says

    I grew up drinking tea with milk. My parents only served tea and/or milk to us kids, no coffee. So I grew up thinking that tea is served with milk. My friends find this weird. Then I learned that that is how the British drink their tea- with milk. I felt snobbish.

    Then milk tea became a fad. My kids love the lai-cha, the tea with milk served in Thai restos, and the pulled tea of the Indians. One order is about P28 pesos. Expensive. So when we went to Singapore last year, I bought a pack of such tea. And that little pack have gone a long, long way. The tea is different from the tea in tea bags. This one is more earthy in taste, leafy and very black. What I do is, I brew two teaspoons of it, add evaporated milk and ice cubes. The color changes from black to orange when you add evap milk. My kids are so happy I found a way to make their favorite milk tea without spending a fortune.

  3. Anne says

    I’ve found that milk goes best with black teas instead of green tea. I heard that the English Breakfast tea blend was specifically made for adding milk to tea. Earl Grey’s are also good with milk. Green tea on the other hand is great with a dash of lemon and some mint.

  4. says

    Blackwidow, the ambisyosa in me thinks I can learn to make pulled tea hehehe

    That’s very formulaic, Anne. All tea, from white to black, are good with lots of things. Exclusivity is very limiting.

  5. Blackwidow says

    I agree with Annie. There are just kinds of tea that go well with milk.

    Good luck Panyera in “pulling” the tea. I tried it and the result was disastrous: I ended up with a dirty floor and half of the milk tea gone. Better leave the “pulling” to the experts, which is also a show in itself, just like those Chinese noodle makers.