How to Make Hong Kong Milk Tea

September 10, 2017 1 Comments

Every country has their own version of tea. Hong Kong’s is simple. It’s straightforward. It’s. The. Shit.

Commonly found in every corner cafe and restaurant in Hong Kong, this milk tea is also known by the endearing name of “pantyhose tea” because it is traditionally made with sackcloth bags. We’re going to simplify the process my subtracting the pantyhose and still produce some boss ass tea.

Two main ingredients: The Tao of Tea’s Ceylon Orange Pekoe and Longevity Brand Sweetened Condensed Milk Gold. Hong Kong Milk Tea is made with a bold, smooth black tea, and The Tao of Tea delivers a strong and smooth result close to those from Hong Kongese cafes. Longevity’s Gold edition condensed milk not only ‘cause I’m Bad and Boujee, but ‘cause it makes a big damned difference from their standard line – you would’ve never tasted anything silkier.

So, you ready to boba?

 

How to Make Hong Kong Milk Tea
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How to Make Hong Kong Milk Tea

How to make hong kong milk tea

Ingredients

Instructions

  1. Bring water to a boil.
  2. Using a french press, tea pot, or tea infuser, brew the tea with water for 4 minutes. If you don’t have a french press or tea infuser, brew the tea directly in a pitcher and filter with a sieve or coffee filter.
  3. Remove the tea and add condensed milk.
  4. Stir well and serve.
    We like to have this drink as a warm latte, but you can make this a cold bubble milk tea if that’s what your heart desires! Cold optional:
  1. Leave to cool, or pop the pitcher into the freezer for 5-10 minutes.
  2. Scoop half a cup of ice into a martini shaker. Crushed ice is great, but cubed works fine too.
  3. Pour the mixture into the shaker, put the cap back on, and shake, shake, shake! 10 seconds will do.
  4. Filter the drink into a serving glass, and utilize half of the remaining ice from the shaker in the drink.
http://www.milkonthemoon.com/recipes/how-to-make-hong-kong-milk-tea/

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ly

Ly is a software engineer and serial volunteer in the VSA & UNAVSA community by day. By night she dreams of traveling the world, eating good food, and drinking boba.

1 Comment

  1. Reply

    Chris Lee

    April 16, 2018

    Love the write up on the Hong Kong milk tea. Thanks for sharing.
    I tried a lot of tea leave brands and the Tao of Teas brand you suggested, but I’m still unable to get that fragrance and color I get when I go to Hong Kong. Seems weak in taste and always looks light tan. If I put less milk I kind of get the color (however still looks watery) and it’s not creamy enough. Would love to hear any tips.

    I wonder if there are better tea leaves out there. On my quest to search!

    -Chris

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