Mongolian milk tea

Mongolian milk tea


4 Servings, 180 Calories/Serving

35 – 45 Minutes

Known as suutei tsai, this warming drink is enjoyed in gers, or yurts, across the Mongolian steppe. Made from milk steeped with green tea and toasted millet, the authentic version is deeply savory, tangy, and, to be frank, an acquired taste. For this Sun Basket spin, our pastry chef Paul caramelizes the millet with a little sugar, which adds complexity and faint sweetness. For an even easier version, skip the caramelizing step and melt the sugar directly into the milk tea at the end.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 2 cups milk
  • Kosher salt
  • 2 bags green tea
  • 1 teaspoon unsalted butter
  • ¼ cup millet
  • ¼ cup sugar

Nutrition per serving

Calories: 180, Protein: 5 g, Fiber: 1 g, Total Fat: 6 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 0.5 g, Saturated Fat: 3.5 g, Cholesterol: 15 mg, Sodium: 180 mg, Carbohydrates: 28 g, Added Sugar: 13 g.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Brew the tea

In a medium sauce pot, combine the milk with 2 cups water and a generous pinch of salt. Bring to a simmer over medium heat. Add the green tea bags and simmer for 10 minutes. Remove from the heat and discard the tea bags. Cover and keep warm. While the milk mixture simmers, prepare the millet.


Caramelize the millet

In another medium pot over medium heat, melt the butter. Add the millet and cook, stirring often, until golden brown and fragrant, 10 to 15 minutes. Add the sugar and cook without stirring until it starts to melt, about 1 minute. Gently stir the melting sugar into the millet and cook, stirring a few times, until caramelized, 3 to 4 minutes. Pour the hot milk mixture into the caramelized millet and stir to combine. Return the mixture to a simmer and cook, stirring occasionally, until the millet is tender, 20 to 30 minutes.



Ladle the steaming hot milk tea and millet into individual cups or bowls and serve.