I had no idea coffee milk existed until I moved to New England. Maybe I’ve heard the word before but if so, it definitely didn’t leave an impression until I moved here. It’s one the many new New England things I learned after I moved here. Like, what the rest of the country would call a sub sandwich, or a hoagie, we call grinders. There were quite a few things like that I needed to learn as a new resident, there was definitely an adjustment period. With my newly found discovery of coffee flavored milk, it got my gears grinding and inspired me to make coffee milk tea.
You guessed it, it’s made of coffee, milk and tea. The tea is steeped into the milk then the milk is combined with freshly brewed coffee. It’s easy, cheap to make and delicious.
Like traditional coffee milk, I serve this over ice. I know the colder weather is beginning to approach so if you feel yourself inclined to drink this hot instead, it’s delicious as well. If you’d like to try that, combine both the tea infused milk and the brewed coffee when they are still hot, leave out the ice and serve immediately.
COFFEE MILK TEA RECIPE
- 1 cup of milk of choice (I used almond milk)
- 1/2 cup of freshly brewed coffee
- 1 teaspoon of tea (I recommend black tea)
- 1 tablespoons of brown sugar
- A pinch of salt
- In a small saucepan, heat the milk until it just begins to lightly boil. Remove the saucepan from the heat and steep the tea for 15 minutes. Discard the tea bags and add the brown sugar and salt.
- Bring the saucepan back to the burner and lightly simmer until the brown sugar and salt have fully dissolved. Stir constantly. Remove from the burner and reserve.
- Brew the coffee and reserve 1/2 cup.
- Allow the tea infused milk and coffee to cool to room temperature then refrigerate until chilled.
- Mix both the tea infused milk and coffee until combined.
- Store in the refrigerator until ready to serve.
- Serve over ice.