A cozy homemade milk tea made with fresh fig syrup, pure vanilla extract, and double-strength black tea. Rich, earthy, and gently sweet — ready in 20 minutes with a syrup that keeps for two weeks.
Yields2 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins
Fig Syrup
4fresh or dried figs (Black Mission or Brown Turkey)
¼cupgranulated sugar (or honey for a more floral sweetness)
¼cupwater
Tea Base
2black tea bags (Assam or Ceylon)
1cuphot water (just boiled, 212°F / 100°C)
Vanilla Milk
1cupwhole milk, oat milk, or condensed milk
1tsppure vanilla extract (not imitation)
Assembly
23tbspfig syrup (from above, adjust to taste)
ice (for iced version)
optional: tapioca pearls, sea salt foam, cinnamon, or sliced fig for garnish
1
Make the fig syrup: Wash figs and cut in half (quartered if dried). Combine figs, sugar, and ¼ cup water in a small saucepan. Bring to a medium boil, then reduce to a simmer. Simmer uncovered 15–20 minutes, pressing figs gently with a spoon. When the liquid coats the back of a spoon and turns deep amber, remove from heat. Cool 5 minutes, then strain through a fine mesh strainer into a glass jar, pressing solids. Cool completely before refrigerating. Keeps up to 2 weeks.
2
Brew double-strength black tea: Bring 1 cup of water to a full boil. Add 2 black tea bags and steep for 5 minutes (longer than usual — you need strong tea). Remove bags without squeezing. Let cool to room temperature; refrigerate 15 minutes to speed this up if making an iced version.
3
Prepare vanilla milk: Pour 1 cup of milk into a pitcher or bowl. Add 1 tsp pure vanilla extract and stir. For hot milk tea, gently warm over low heat until steaming but not boiling. For iced, keep cold and refrigerate until ready to assemble.
4
Assemble — iced version: Fill a tall glass with ice. Add 2–3 tablespoons of fig syrup. Pour the cooled double-strength tea over the ice and syrup. Slowly pour the vanilla milk over the back of a spoon for a beautiful layered effect. Stir gently, taste, and adjust sweetness. Garnish with a thin fig slice if desired.
5
Assemble — hot version: Add 2–3 tablespoons of fig syrup to your mug first. Pour in the hot brewed tea and stir. Add the warm vanilla milk and stir again. Taste and adjust sweetness. Optional: add a pinch of cinnamon or nutmeg on top.
Nutrition Facts
2 servings
Serving size
12 oz (350 ml)
Amount per serving
Calories180
% Daily Value *
Total Fat4g6%
Saturated Fat 2g10%
Cholesterol15mg5%
Sodium50mg3%
Total Carbohydrate34g13%
Dietary Fiber 2g8%
Total Sugars 28g
Protein4g
Potassium220mg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Fig Syrup
4fresh or dried figs (Black Mission or Brown Turkey)
¼cupgranulated sugar (or honey for a more floral sweetness)
¼cupwater
Tea Base
2black tea bags (Assam or Ceylon)
1cuphot water (just boiled, 212°F / 100°C)
Vanilla Milk
1cupwhole milk, oat milk, or condensed milk
1tsppure vanilla extract (not imitation)
Assembly
23tbspfig syrup (from above, adjust to taste)
ice (for iced version)
optional: tapioca pearls, sea salt foam, cinnamon, or sliced fig for garnish
Directions
1
Make the fig syrup: Wash figs and cut in half (quartered if dried). Combine figs, sugar, and ¼ cup water in a small saucepan. Bring to a medium boil, then reduce to a simmer. Simmer uncovered 15–20 minutes, pressing figs gently with a spoon. When the liquid coats the back of a spoon and turns deep amber, remove from heat. Cool 5 minutes, then strain through a fine mesh strainer into a glass jar, pressing solids. Cool completely before refrigerating. Keeps up to 2 weeks.
2
Brew double-strength black tea: Bring 1 cup of water to a full boil. Add 2 black tea bags and steep for 5 minutes (longer than usual — you need strong tea). Remove bags without squeezing. Let cool to room temperature; refrigerate 15 minutes to speed this up if making an iced version.
3
Prepare vanilla milk: Pour 1 cup of milk into a pitcher or bowl. Add 1 tsp pure vanilla extract and stir. For hot milk tea, gently warm over low heat until steaming but not boiling. For iced, keep cold and refrigerate until ready to assemble.
4
Assemble — iced version: Fill a tall glass with ice. Add 2–3 tablespoons of fig syrup. Pour the cooled double-strength tea over the ice and syrup. Slowly pour the vanilla milk over the back of a spoon for a beautiful layered effect. Stir gently, taste, and adjust sweetness. Garnish with a thin fig slice if desired.
5
Assemble — hot version: Add 2–3 tablespoons of fig syrup to your mug first. Pour in the hot brewed tea and stir. Add the warm vanilla milk and stir again. Taste and adjust sweetness. Optional: add a pinch of cinnamon or nutmeg on top.
AuthorEmma food bloggerDifficultyBeginner
