Hong Kong Milk Tea
The cha chaan teng classic: strong, “silk stocking” black tea made silky with evaporated milk. Bold, smooth and lightly sweet.
Ingredients
- 4 tbsp loose Ceylon black tea, finely ground
- 600 ml Water
- 120 ml Evaporated milk
- 2 tbsp sugar (or condensed milk), to taste
- Ice (optional)
Method
- Put the tea and water in a small pan, bring to the boil and simmer over low heat for 5 min to make a very strong brew.
- Strain the tea through a fine tea sock or sieve into a jug, then pour it back and forth between the jug and the pan 4–6 times. This “pulling” makes it smoother.
- Return the tea to the pan and simmer gently for 2 min more.
- Divide the evaporated milk and sugar between two cups and pour in the hot tea. Stir and serve, or chill and pour over ice for iced milk tea.
Tips
- Blend two or three black teas (Ceylon with a little Assam) for the deepest cha chaan teng flavour.
- Pour carefully when pulling the tea: it is very hot.
Sources
Written in our own words after cross-checking these recipes:
Open Hong Kong Milk Tea in Nouns Cooking