If you’ve never tried a lemongrass tea recipe with milk, you’re in for a genuine treat. Lemongrass brings a bright, citrusy warmth that pairs beautifully with the creaminess of milk — whether you use whole dairy, coconut, oat, or condensed varieties. The result? A cup of tea that feels simultaneously soothing and invigorating.
In this article, we’ll walk you through 5 distinct and delicious lemongrass tea recipes with milk — from a comforting hot classic to a refreshing iced version, a tropical coconut twist, a dairy-free oat milk option, and a bold chai-style blend. Each recipe is easy to follow, highly customizable, and absolutely worth bookmarking.
Why Lemongrass Tea with Milk Deserves a Spot in Your Kitchen
The Flavor Profile of Lemongrass
Lemongrass (Cymbopogon citratus) has a flavor unlike any other herb. It’s citrusy but not sour, slightly floral, subtly earthy, and unmistakably fresh. When brewed as a tea, it produces a golden liquid with a gentle fragrance that fills the kitchen instantly.
Unlike black tea or green tea, lemongrass tea is caffeine-free on its own, making it a wonderful option for those who are caffeine-sensitive or simply want a relaxing evening drink.
Why Milk Works So Well with Lemongrass
At first glance, pairing milk with an herbal tea might seem unusual. But the fat and proteins in milk round out the sharpness of lemongrass and give the drink a creamy, velvety texture. It softens the intensity without masking the herb’s distinctive character.
Think of it the same way masala chai works — the milk doesn’t overpower the spices, it completes them. The same principle applies to a well-made lemongrass milk tea.
Health Perks Worth Knowing
Beyond flavor, lemongrass brings a range of well-documented health properties to the cup. It’s rich in antioxidants and has traditionally been used to support digestion, reduce bloating, and promote relaxation. Some studies also suggest it has mild antimicrobial and anti-inflammatory properties.
When combined with milk — especially options like oat milk or coconut milk — you also get added nutrients like calcium, healthy fats, or fiber. It’s a drink that tastes indulgent while still doing something good for your body.
Recipe 1 — Classic Hot Lemongrass Milk Tea
This is the foundational lemongrass tea recipe with milk — simple, warming, and deeply satisfying. Once you’ve mastered this base version, all the other recipes become effortless variations.
Prepare the lemongrass: Trim the top and base of each stalk. Peel away the tough outer layers and use only the pale, tender inner part. Bruise the stalks by pressing them firmly with the flat side of a knife — this releases the essential oils.
Simmer the tea: Add the lemongrass stalks to a small saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer gently for 8–10 minutes until the water turns golden and fragrant.
Add the milk: Pour in the milk and return to a gentle simmer for 2 more minutes. Do not boil aggressively, or the milk may curdle.
Sweeten and strain: Remove from heat. Stir in honey or sugar to taste. Strain into a mug using a fine mesh strainer.
Serve immediately and enjoy while warm.
Pro Tips for the Best Brew
Fresh lemongrass always gives a brighter, more aromatic flavor than dried.
Don’t skip bruising the stalks — it makes a dramatic difference in intensity.
For a richer cup, replace some water with an extra splash of milk during the final simmer.
When the weather turns warm — or when you just want something cool and energizing — this iced version of the lemongrass milk tea recipe is exactly what you need. It’s light, refreshing, and just as easy to make as the hot version.
What Makes It Different
The key to great iced lemongrass milk tea is brewing a stronger concentrate first. Because you’ll be diluting the tea with ice, starting with a more concentrated brew ensures the flavor stays bold and bright even as the ice melts.
Follow the same brewing method as Recipe 1, but use only 1 cup of water for a stronger concentrate.
Let the brewed lemongrass liquid cool to room temperature, then refrigerate for at least 30 minutes.
Fill a tall glass with ice cubes.
Pour the chilled lemongrass concentrate over the ice (about ¾ of the glass).
Top with cold milk or a splash of condensed milk for sweetness.
Stir gently and garnish with a fresh lemongrass stalk.
Sweetener Options
For iced drinks, liquid sweeteners work best since granulated sugar doesn’t dissolve well in cold liquid. Try:
Simple syrup: Equal parts sugar and water, heated until dissolved and cooled
Honey syrup: 1 part honey diluted with 1 part warm water
Condensed milk: Adds creaminess and sweetness in one ingredient — a popular Thai-style option
Recipe 3 — Lemongrass Coconut Milk Tea
If you want something that feels truly special, this lemongrass and coconut milk pairing is nothing short of magical. Coconut milk adds a rich, tropical creaminess that takes the drink into dessert-like territory — without being too heavy.
Why Coconut Milk Is a Game-Changer
Full-fat coconut milk has a natural sweetness and silkiness that regular dairy can’t replicate. It complements lemongrass’s citrusy brightness perfectly — the combination is reminiscent of Thai and Vietnamese-style herbal drinks that are both soothing and exotic.
This recipe is also completely dairy-free, making it ideal for those who are lactose-intolerant or following a vegan diet.
Full Recipe
3 lemongrass stalks, bruised and sliced
2 cups water
½ cup full-fat coconut milk (canned, not coconut beverage)
1 tablespoon palm sugar or brown sugar
Optional: a kaffir lime leaf or a pinch of turmeric for color
Simmer lemongrass (and lime leaf if using) in water for 10 minutes.
Stir in coconut milk and sugar. Simmer on low heat for 3–4 minutes, stirring gently.
Strain and serve hot, or chill and pour over ice.
If desired, add a pinch of turmeric for a beautiful golden color and extra anti-inflammatory benefits.
Serving Suggestions
This recipe pairs exceptionally well with light rice-based snacks, fruit, or anything with a mild sweetness. Serve in a clear glass to show off the gorgeous golden-cream color. A garnish of toasted coconut flakes on top adds visual appeal and a subtle crunch.
This is the everyday hero of the bunch — a clean, wholesome lemongrass tea recipe with milk that uses oat milk and honey for a naturally sweet, completely plant-based cup. It’s the kind of drink you’ll want every morning.
A Dairy-Free Delight
Oat milk has become the preferred dairy alternative for many people because of its naturally mild, slightly sweet flavor and creamy consistency. Unlike almond milk (which can be thin) or soy milk (which can have a beany taste), oat milk blends seamlessly into herbal teas without fighting the flavors.
Paired with honey — a natural sweetener with its own floral notes — this recipe creates a drink that’s nutritious, calming, and surprisingly satisfying.
Ingredients & Instructions
2 lemongrass stalks, bruised
1½ cups water
½ cup oat milk (barista-style works best for frothing)
1–2 teaspoons raw honey
Optional: a small slice of fresh ginger or a pinch of cardamom
Brew lemongrass in water over medium heat for 8 minutes.
Remove lemongrass and reduce heat to low. Add ginger or cardamom if using.
Stir in oat milk. Warm gently — do not boil.
Remove from heat and stir in honey until dissolved.
Strain and serve in your favorite mug. For extra luxury, froth the oat milk separately and spoon the foam on top.
How to Customize It
Add matcha: Whisk in ½ teaspoon matcha powder for a lemongrass matcha latte
Use maple syrup instead of honey for a deeper, caramel-like sweetness
Make it a latte: Use a milk frother to create foam and pour over the lemongrass base
Recipe 5 — Lemongrass Chai-Style Milk Tea
For the boldest, most complex cup on this list, look no further than this chai-inspired lemongrass milk tea recipe. By combining lemongrass with traditional chai spices — cinnamon, cardamom, clove, and black pepper — you get a drink that is warming, aromatic, deeply comforting, and utterly unforgettable.
Bringing Chai Spices into the Mix
Chai is beloved for its layered spice complexity. Adding lemongrass to the mix introduces a citrusy brightness that cuts through the richness of the spices and milk, giving this version of chai a lighter, fresher character than traditional masala chai.
You can use black tea as the base for a caffeinated version, or skip it entirely for a purely herbal chai that’s still intensely flavorful.
Full Recipe & Method
2 lemongrass stalks, bruised and chopped
1 cinnamon stick
3 cardamom pods, lightly crushed
2 cloves
A small pinch of black pepper
Optional: 1 teaspoon loose black tea or 1 black tea bag
1½ cups water
¾ cup whole milk or oat milk
1–2 teaspoons sugar or honey
Combine lemongrass, cinnamon, cardamom, cloves, and pepper in a saucepan with water.
Bring to a boil, then lower heat and simmer for 10 minutes to fully extract the spices.
Add the black tea (if using) and steep for 2 minutes.
Pour in the milk and return to a simmer for 3 minutes, stirring occasionally.
Sweeten to taste and strain through a fine mesh strainer into a cup.
Serve hot. Dust with a tiny pinch of cinnamon on top for a beautiful finish.
Best Time to Drink It
This lemongrass chai is perfect on cold mornings, during slow weekend afternoons, or as an after-dinner drink. The spices aid digestion and the lemongrass provides a gentle calming effect, making it a wonderful choice after a heavy meal.
If you use the decaf version (no black tea), it’s also a lovely bedtime ritual that warms you from the inside out without keeping you awake.
Frequently Asked Questions About Lemongrass Tea with Milk
Can I use dried lemongrass instead of fresh?
Yes, dried lemongrass works well and is much easier to find in supermarkets. Use about 1 tablespoon of dried lemongrass per cup of water. The flavor will be slightly less vibrant than fresh, but still very aromatic and pleasant. Dried lemongrass is also available as pre-cut pieces or in tea bags, which makes the process even more convenient.
Does lemongrass tea curdle milk?
Lemongrass itself is mildly acidic, but not acidic enough to curdle milk under normal brewing conditions. The key is to avoid boiling the milk aggressively. Keep the heat at a gentle simmer (not a rolling boil) and you’ll have no issues. If you’re using highly acidic additions like lime juice, add those after removing from heat.
What milk is best for lemongrass tea?
It truly depends on the flavor profile you want. Whole dairy milk gives the richest, most traditional result. Coconut milk adds a tropical creaminess perfect for cold drinks. Oat milk provides a mild, slightly sweet base great for everyday drinking. Condensed milk adds intense sweetness and is popular in Thai-style versions. Experiment and find your favorite!
Can I make lemongrass milk tea in advance?
Absolutely. Brew a large batch of the lemongrass tea base (without milk) and refrigerate it for up to 5 days. When ready to serve, reheat a portion and add milk. This makes it incredibly convenient for busy mornings. The milk portion should always be added fresh, not stored pre-mixed.
Is lemongrass tea with milk good for you?
Lemongrass tea is packed with antioxidants, has anti-inflammatory properties, and has traditionally been used to aid digestion and calm the nervous system. Adding milk contributes calcium and protein. Depending on the milk you choose, the overall drink can be quite nutritious. As with anything, moderation and balance are key — but this is certainly one of the healthier hot drink options available.
Can I add other herbs to my lemongrass milk tea?
Definitely. Lemongrass pairs beautifully with ginger, mint, pandan leaf, kaffir lime leaves, turmeric, and galangal. Each combination produces a different flavor character. Start by adding just one new herb at a time to understand how it interacts with the lemongrass, then build your own signature blend over time.
Final Thoughts
A good lemongrass tea recipe with milk is one of those small, everyday pleasures that can genuinely transform your day. Whether you opt for the simplicity of the classic hot version, the tropical allure of coconut milk, the wholesome comfort of oat milk and honey, or the complex boldness of the chai-style blend — each of these five recipes brings something unique to the table.
The best part? Every single one of them can be made in under 20 minutes with ingredients you can find at any grocery store or Asian market. There’s no special equipment required and no barista training needed.
We encourage you to try at least one recipe this week. Start with the classic if you’re a beginner, or dive into the chai-style version if you’re feeling adventurous. Once you discover how effortlessly lemongrass and milk come together, it’s a combination you’ll return to again and again.
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