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
How to make hong kong milk tea
The Tao of Tea’s Ceylon Orange Pekoe or another black tea 2 tablespoons
Water 1.5 cups
Longevity Brand Sweetened Condensed Milk (Gold edition) or any other condensed milk 3 teaspoons
Bring water to a boil.
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.
Remove the tea and add condensed milk.
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:
Leave to cool, or pop the pitcher into the freezer for 5-10 minutes.
Scoop half a cup of ice into a martini shaker. Crushed ice is great, but cubed works fine too.
Pour the mixture into the shaker, put the cap back on, and shake, shake, shake! 10 seconds will do.
Filter the drink into a serving glass, and utilize half of the remaining ice from the shaker in the drink.
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