In a medium saucepan, combine equal parts of kokuto and water. Heat over medium-high, stirring occasionally until it comes to a boil. Reduce heat and let it simmer for about 5–7 minutes until the mixture thickens. Remove from heat and allow it to cool.

Bring 2 cups of filtered water to a boil in a teapot or kettle. After boiling, turn off heat and add 2 tablespoons of loose Assam tea leaves. Steep the tea for 3–5 minutes, aiming for a deep amber hue before straining out the tea leaves.

In a mixing bowl, combine the brewed black tea with approximately ½ cup of whole milk. Pour in a few tablespoons of the cooled kokuto syrup, mixing well to balance sweetness.

Pour your Okinawa milk tea into a glass, serving hot or over ice. Optionally, fold in cooked tapioca pearls for a bubble tea experience.