Hong Kong Milk Tea
A silky, full-bodied Hong Kong-style milk tea made by steeping a blend of black teas, then "pulling" the tea back and forth for a smooth, creamy texture before adding condensed milk.
Ingredients
- 2 cups water
- 4 tsp Ceylon or Assam loose-leaf black tea
- 6 tbsp evaporated milk
- 2 tbsp sweetened condensed milk
- 2 cups ice cubes (for iced version)
Instructions
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1
Bring 2 cups water to a rolling boil in a saucepan over high heat.
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2
Add 4 tsp Ceylon or Assam loose-leaf black tea, reduce heat to medium-low, and steep for 5 minutes. The tea should be very dark and strong.
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3
Strain the tea into a heatproof pitcher using a fine-mesh sieve. To achieve the characteristic smooth texture, pour the tea back and forth between two pitchers or a pot two to three times from a height of about 12 inches — this is the "pulling" technique that aerates the tea.
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4
Stir in 6 tbsp evaporated milk and 2 tbsp sweetened condensed milk until fully combined. Taste and add more condensed milk if desired.
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5
Serve hot as is, or pour over 2 cups ice cubes (for iced version) for Hong Kong-style iced milk tea.