Hong Kong Milk Tea
Why this recipe works
- Strong tea base: Brief boiling followed by steeping extracts a robust black tea flavour that remains clear even after milk is added.
- Creamy finish: Evaporated milk gives the drink a fuller body and gently caramelised dairy note without making it heavy.
- Ready quickly: The whole drink comes together in about 10 minutes, making it practical for a hot cup or a fast iced version.
Get the most out of this recipe
Authenticity notes
- Hong Kong café style: Hong Kong milk tea is recognised for its assertive black tea flavour and creamy evaporated milk finish, rather than a delicate or lightly brewed cup.
- Smooth straining: Fine straining is important because the tea is brewed strongly; it keeps the drink clean and prevents loose tea from making the texture gritty.
Ingredient notes
- Evaporated milk: Evaporated milk gives the most recognisable creamy, slightly caramelised finish. Whole milk makes a lighter cup with a fresher dairy flavour.
- Adjust the sweetness: Dissolve the sugar while the tea is hot, then taste after adding the milk and adjust if needed.
Timing notes
- For iced milk tea: Let the sweetened tea cool briefly before pouring over ice so the drink chills without becoming diluted too quickly.
- Short but concentrated: Most of the time is spent extracting flavour from the tea, so avoid rushing the steep if you want a full-bodied drink.
Make-ahead tips
- Make ahead: The brewed milk tea can be cooled, covered and refrigerated for up to 2 days.
- To serve hot later: Reheat gently on the hob until steaming, stirring well so the milk and tea come back together smoothly.
Equipment you'll need
Ingredients
Instructions
- Bring the water to the boil in a small saucepan. Add the black tea and boil gently for 2 minutes, then take off the heat and leave to steep for 3 minutes.
- Strain the tea through a fine sieve into a heatproof jug or directly into a mug. Stir in the caster sugar until fully dissolved.
- Stir in the evaporated milk until the tea looks smooth and creamy. Serve hot, or pour over the ice cubes in a glass for an iced version.
Recipe notes
Tips
- For a smoother, stronger cup, pour the strained tea back and forth between the jug and mug a few times before adding the evaporated milk.
- If serving iced, let the sweetened tea cool for 2 minutes before pouring over the ice so it does not dilute too quickly.
Substitutions
- Replace caster sugar with the same amount of honey for a rounder sweetness.
- Replace evaporated milk with whole milk for a lighter, less caramelised finish.
Storage
- Refrigerate up to 2 days
- Cool any leftover tea quickly, cover, and refrigerate. Shake or stir well before serving, and pour over fresh ice cubes; reheat gently on the hob until steaming if serving hot.
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Recipe overview
- Servings: 1 glasses
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Milk
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