Mongolian milk tea, called suutei tsai, is a savory everyday drink from Mongolia made by simmering tea with water, milk, and salt. Recipes vary by household and region; this straightforward stovetop version is creamy, gently tannic, and easy to adapt with the tea and dairy you have.
Ingredients
- 4 cups (950 ml) water
- 2 tablespoons (about 6 g) loose green tea leaves, preferably a robust, plain green tea
- 2 cups (475 ml) whole milk
- ½ teaspoon (about 3 g) fine salt, plus more to taste
- 1 tablespoon (14 g) unsalted butter, optional, for a richer cup
- 2 tablespoons (about 20 g) toasted millet, optional, for serving
Instructions
- Measure and set up. Measure the water, tea, milk, and salt before you start. If using loose tea, have a fine-mesh strainer ready; tea leaves can be awkward to retrieve once they are simmering. Choose a medium saucepan with enough room for the milk to rise slightly as it heats. A heavy-bottomed pan helps distribute heat evenly and reduces the chance of scorching.
- Bring the water to a boil. Add the water to the saucepan and bring it to a boil over medium-high heat, which usually takes about 4 to 5 minutes. Keep an eye on the pan rather than walking away; the exact time depends on your burner and saucepan. Once the water is boiling, lower the heat enough to maintain a steady simmer.
- Simmer the tea. Stir in the loose tea and simmer for about 5 minutes. The liquid should become noticeably darker and aromatic, but it does not need a hard boil. If you are using a fine tea, taste a small spoonful after 4 minutes: a strong, slightly tannic brew is useful because the milk will soften it. Simmering much longer can make some green teas harsh or overly bitter.
- Add the milk and salt. Pour in the milk and stir in ½ teaspoon salt. Raise the heat until the mixture is steaming and just beginning to show small bubbles around the edge, then turn the heat to low. Warm it gently for about 5 minutes, stirring occasionally and scraping the bottom of the pan so milk solids do not stick. Avoid a vigorous boil, which can cause the milk to foam up, boil over, or develop a cooked flavor.
- Strain and adjust. Take the saucepan off the heat and strain the tea into a heatproof jug or directly into cups. If you prefer a more rustic cup, you can leave the leaves in the pot and pour carefully, but straining makes the strength more consistent from serving to serving. Taste the tea and add a small pinch of salt if you want a more pronounced savory finish. If using butter, stir it in while the tea is hot so it melts evenly.
- Serve hot. Pour into warmed cups or small bowls and serve promptly. If adding toasted millet, divide it among the cups just before serving so it remains pleasantly nutty rather than sitting in the tea and softening for too long. Stir the pot once more before pouring if the milk or butter has settled.
Tips
- Choose tea for a sturdy brew. Green brick tea is associated with many versions of Mongolian milk tea, but it can be difficult to find outside specialist shops. Plain loose green tea is a practical substitute and gives a lighter, cleaner taste; strong black tea can also work, although it makes the drink darker and more malty. Avoid flavored teas, which can distract from the simple salty milk-and-tea character.
- Use the salt as seasoning, not a fixed rule. The measured half teaspoon makes a gently savory pot, but the ideal amount varies with the tea, milk, and personal preference. Start with the amount listed, taste after straining, and add salt in small pinches. Salt can make the tea taste more rounded, but too much quickly takes over the cup.
- Keep the heat gentle after adding dairy. A rolling boil is unnecessary and makes boil-overs more likely. Stir along the base of the saucepan while warming, especially if using a thin pan. If a light skin forms on top, stir it back in or lift it off according to your preference; either way, it does not mean the tea has gone wrong.
- Adjust richness without changing the method. Whole milk gives a full-bodied cup, while 2% milk makes a lighter one. You can try unsweetened, unflavored oat milk, but the flavor will be less traditionally dairy-rich and some brands separate when boiled, so heat it gently and do not let it bubble hard. Avoid sweetened plant milks unless you want a sweet-savory result.
Serving Suggestions
Serve suutei tsai hot as a drink alongside breakfast, a light meal, or a spread of savory snacks. In Mongolia, milk tea is part of everyday hospitality and may be offered with food rather than treated like a sweet dessert beverage. This plain version works well with bread, dumplings, or other filling savory dishes because its mild saltiness and creamy texture balance richer foods. It can also be served on its own in a small bowl or cup when you want something warm and substantial-tasting.
For a simple table, put the pot or heatproof jug in the center and let everyone season their own cup with an extra pinch of salt if desired. Offer toasted millet separately so people can add it just before drinking. If serving several people, warm the cups with hot tap water and empty them before pouring; this small step helps the tea stay warm longer. Do not add sugar by default: the defining character of this recipe is savory, though individual households and modern adaptations may differ.
Variations
Use green brick tea when available. Break off a small piece and crumble it before adding it to the boiling water. Brick teas vary in strength, so begin with a modest amount and adjust the next pot to taste. If the brew is too earthy or intense, reduce the tea rather than covering it with extra salt. If it is too mild after the milk goes in, simmer the tea in water for a minute or two longer before adding dairy.
Add a little grain. Some versions are made more substantial with millet, rice, or another grain. For an easy variation, stir 2 tablespoons (about 20 g) of already-cooked millet into the finished tea, or place toasted millet in individual cups as a topping. Cooked grain thickens the drink and changes it from a simple tea into a more filling bowl. Do not add dry grain at the final serving stage; it needs its own cooking time and liquid to soften properly.
Try a richer or lighter finish. A tablespoon of butter stirred into the pot adds a rounded, richer texture, while leaving it out keeps the tea lighter. Some cooks use a little flour or toasted grain in their own preparations, but those are not necessary for this basic recipe and can change the texture. If experimenting with flour, toast it separately in a small amount of butter until pale golden, then whisk in a little hot tea before adding it to the pot to avoid lumps.
Change the tea, not the basic balance. A plain black tea is an accessible alternative when green tea is unavailable; its stronger, more familiar tannic flavor makes a slightly different cup. Start with 1½ tablespoons (about 5 g) loose black tea, taste after 4 minutes, and extend the simmer only if needed. Keep the water, milk, and salt amounts the same for the first attempt, then adjust after tasting rather than changing several ingredients at once.
Storage and Reheating
Cool leftover tea promptly and refrigerate it within 2 hours of cooking, in a covered container. For the best flavor and texture, use it within 3 days. Milk may settle or separate slightly as the tea chills; that is usually a texture change rather than a reason to discard it, provided it was handled and stored safely. Stir before reheating. Do not leave the pot at room temperature for an extended period, and discard it if it has been left out longer than 2 hours.
Reheat only the portion you plan to drink, in a small saucepan over low to medium-low heat, stirring often until steaming hot. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the temperature with a food thermometer, then take the tea off the heat before it boils vigorously. A microwave also works: use a microwave-safe mug, heat in short intervals, and stir between intervals so the temperature is even. Avoid repeatedly cooling and reheating the entire batch, since that can reduce quality and makes careful temperature control harder.
Frequently Asked Questions
Is Mongolian milk tea supposed to be salty?
It is commonly savory, and salt is a characteristic part of many suutei tsai recipes. The amount is not identical in every household, so the half teaspoon here is a starting point for a balanced pot rather than a rule for all versions. Taste after adding the milk and adjust gradually. If you are accustomed to sweet tea, the first sip may seem unusual, but the salt should complement the tea and milk rather than taste like broth.
Can I make this with tea bags?
Yes. Use 2 to 4 plain green tea bags in place of the loose leaves, beginning with 2 if they are strong or large. Keep them in the simmering water for about 4 minutes, then taste; remove them when the brew is flavorful, before adding the milk. Tea bags can release flavor quickly and may become bitter if simmered for too long. Choose unflavored tea, and do not squeeze the bags hard after removing them because that can push more bitter-tasting compounds into the pot.
Can I make Mongolian milk tea without dairy milk?
You can use an unsweetened, unflavored plant milk, but the result will differ from a dairy-based version. Oat milk tends to be relatively creamy, while some almond or other thin plant milks make a lighter cup. Brands vary in how they behave when heated, so warm the substitute gently and avoid a rolling boil. Check the label for added sugar or flavoring, since those can shift this savory drink toward a sweet taste.
Why did my tea turn bitter?
The tea may have simmered too long, or the leaves may simply be a particularly strong variety. Simmer the tea in water for about 5 minutes, taste it, and add the milk once it has a strong but pleasant flavor. Do not leave the leaves in the pot while the milk warms; strain them out first if you want to prevent continued extraction. A more lightly brewed pot can be corrected next time by increasing the tea slightly, rather than extending the simmer considerably.
Can I prepare it ahead for guests?
Yes. Make the tea, strain it, and refrigerate it promptly in a covered container for up to 3 days. Reheat the amount needed shortly before serving, stirring as it warms, and verify that leftovers reach 165°F (74°C) with a food thermometer. For the freshest taste, add optional butter or millet at serving time. If you are preparing the tea just a few hours ahead, keep it chilled rather than leaving a milk-based drink sitting on the counter.
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