Brown Sugar Milk Tea Slush

Creamy black tea and whole milk meet dark brown sugar syrup for a caramel-tinted treat with a smooth, icy pour.

Ingredients

Serves 8

Make these preparations before you start the machine.

Syrup

You need 165 ml for this batch

Makes 168 ml — 3 ml left over

Cooling

Leave to cool completely before using; it will thicken as it cools.

1
Brew and cool the tea
Use the brewed black tea from the recipe and let it cool completely before combining it with the dairy and syrups.
2
Mix the base
Combine the brewed black tea, whole milk, simple syrup, dark brown sugar syrup, and water in a pitcher, stirring until the mixture looks even.
3
Freeze in the machine
Pour the mixed milk tea base into the slush machine and run until it reaches a thick, pourable texture.
4
Serve cold
Dispense into glasses and serve right away, adding any chewy toppings only in the glass if desired.

Chill the brewed black tea and milk before mixing so the batch freezes faster and keeps a smoother texture.
Stir the milk, tea, and syrups thoroughly before adding to the machine so the brown sugar flavor is evenly distributed.
If serving with tapioca pearls, add them to the glass after dispensing so they stay chewy and do not clog the machine.
Serve soon after freezing for the creamiest texture; dairy-based drinks are best enjoyed freshly churned.

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