What is in an Okinawa Milk Tea?

Okinawa Milk Tea is made with strong black tea (like Assam), rich milk (or plant-based options), and kokuto — a traditional roasted black sugar from Okinawa, Japan. That kokuto is what gives the drink its signature depth, with flavors of molasses, toast, and warm caramel.

What is the difference between Okinawa Milk Tea and classic milk tea?

The key difference lies in the sweetener. While classic milk tea often uses regular sugar or sweetened condensed milk, Okinawa Milk Tea uses kokuto , an unrefined Japanese black sugar. It brings a more roasted, earthy complexity you won’t find in standard classic milk tea .

What flavor is Okinawa?

When people describe the “Okinawa flavor,” they’re usually referring to the rich, roasted, slightly smoky sweetness of kokuto . It's deeper than brown sugar — think toasted caramel meets molasses, with subtle mineral and umami undertones. That’s what makes Okinawa Milk Tea so special.

How to make Okinawa Milk Tea?

To make authentic Okinawa Milk Tea, brew a strong black tea base, prepare a kokuto syrup by melting the sugar with water, warm your milk (or use cold for iced), and combine. Stir well and adjust sweetness to taste. → Find the full step-by-step in the recipe section above — both hot and iced versions included!

Okinawa Milk Tea Recipe – Rich Flavor, 1 Cozy Sip at a Time

Name: Okinawa Milk Tea
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 tbsp kokuto (or 2 tsp dark brown sugar); 1–2 tbsp water (for syrup); 1 tsp loose black tea (or 1 strong black tea bag); ¾ cup whole milk (or oat/soy milk); ½ cup water (for steeping tea); Optional: ice cubes (for iced version)

Okinawa Milk Tea

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Okinawa Milk Tea is a rich and comforting Japanese milk tea made with kokuto, a roasted black sugar unique to Okinawa, combined with bold black tea and creamy milk for a deeply satisfying drink.

Author: Rachel Moore
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving 1x
Category: Drink
Method: Stovetop
Cuisine: Japanese

Ingredients

Scale

1 tbsp kokuto (or 2 tsp dark brown sugar)
1–2 tbsp water (for syrup)
1 tsp loose black tea (or 1 strong black tea bag)
¾ cup whole milk (or oat/soy milk)
½ cup water (for steeping tea)
Optional: ice cubes (for iced version)

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Instructions

Simmer kokuto and 1–2 tbsp water over low heat until thick and glossy to create syrup. Set aside.
Steep black tea in freshly boiled water for 3–5 minutes, then strain or remove bag.
Warm milk gently until steaming, not boiling.
In a mug, combine steeped tea and warm milk. Stir in kokuto syrup to taste and enjoy hot.
For iced version: Brew strong tea and chill. Cool kokuto syrup. In a tall glass, swirl syrup, add ice, milk, and then chilled tea. Stir and serve.

Notes

Use Assam or Ceylon black tea for a bold base. Kokuto adds earthy, roasted depth—adjust syrup for desired sweetness.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 14g
Sodium: 80mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 4g
Cholesterol: 20mg

Find it online: https://www.howtocookeasily.com/okinawa-milk-tea/