Hong Kong Milk Tea is a very strong, perfectly sweet cup of tea enjoyed in bakeries, cafes and restaurants across Hong Kong. Here's how to make it at home!
6cupshot water(1.4L, makes about 4 ½ cups of tea after the boiling process)
10tablespoonstea leaves or fannings(in tea bags or tea strainers; any combination of Ceylon Orange Pekoe/Lipton Black Tea, Earl Gray, or your favorite black tea)
1⅓cupsevaporated milk(315 ml, ⅓ cup per serving)
1 to 2tablespoonssweetened condensed milk~1 teaspoon per serving, or to taste
a fine-meshed strainer lined with a piece of fine cheesecloth cheese cloth is optional, to get a perfectly smooth tea
Add 6 cups of very hot water to a pot. Add the tea and bring to a boil. Turn down the heat and simmer for 15 minutes.
From there, pour the tea through a fine-meshed strainer that has cotton cheesecloth tied around it. This is optional to make sure you get every last bit of tea fanning out of your drink.
Portion out the tea––one serving is a little over 1 cup. Mix in ⅓ cup evaporated milk and about 1 teaspoon sweetened condensed milk, or to taste. Stir thoroughly, and enjoy immediately!
The shortcut version of this recipe (good for single servings) is to put 1 teabag each of Lipton, your favorite Orange Pekoe, and Earl Gray teas into a mug with boiling water, let steep for 5 minutes, and then add ⅓ cup of evaporated milk and sweetened condensed milk to taste.