Hong Kong Milk Tea
A blend of black teas brewed very strong, strained through a cloth and smoothed with evaporated milk, as served in every cha chaan teng.
Ingredients
Servings
- 4 tablespoons strong black tea, ideally a mix of ceylon (broken orange pekoe and dust)
- 400 ml water
- 120 ml evaporated milk (or sweetened condensed milk for a sweeter cup)
- Sugar, to taste
Instructions
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Bring the water to the boil in a pan, add the tea and simmer for 4 minutes.
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Pour through a fine cloth or sieve into a jug, then pour back into the pan through the cloth; repeat three or four times. This "pulling" makes the tea smooth and strong.
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Simmer for 2 minutes more, then strain into cups and stir in the evaporated milk and sugar.
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For iced milk tea, let it cool and pour over ice.
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Notes
Written for the Tea Caddy’s “Made with it”.
Picture
Hong Kong-style Milk Tea by WiNG, CC BY-SA 3.0 (commons.wikimedia.org
