Hong Kong Milk Tea 港式奶茶

🧂 Ingredients

• 2-4 bags Ceylon tea

  (if using loose leaf Ceylon tea, use 1 tbsp tea leaves for 250 ml water) The tea in the photo uses 2 tea bags and it was not too strong. I suggest using 4 tea bags if you’ll be adding ice
• 175 ml Water

  (95˚C or 203˚F)
• 75 ml Hot water
• 100 ml Evaporated milk

  should be roughly one third of the cup
• 1-2 tbsp Condensed milk

  (optional) You can use sugar instead

Instructions

• 1 Heat 175ml of water in a pot to 95˚C or 203˚F, turn off heat, add tea, cover.
• 2 Turn the heat back on to simmer for 5 minutes and then turn the heat off again
  without uncovering. Let the tea steep for a total of 15 minutes The key is to
  maintain the temperature at around 90˚C or 194˚F without going over 95˚C or
  203˚F
• 3 Warm 100ml of evaporated milk either by heating on the stove in a pot,
  submersing the can in hot water, or pouring 100ml into a cup and put it in the
  microwave for 10 seconds
• 4 Pour the warmed evaporated milk into a 12oz cup
• 5 Prepare 75ml of hot water to be poured into the tea liquid after tea pulling.
  Add 1-2 tbsp of condensed milk to this water and stir until melted
• 6 Prepare a container, preferably with a spout for tea pulling (I use a glass
  measuring cup). Pour the liquid from the pot into the measuring cup and then
  pour the liquid back into the pot at a bit of a distance without spilling any.
  Do this 4 times. Remove and Discard teabags or tea leaves
• 7 Combine the tea with the hot condensed milk liquid and pour into the cup with
  the evaporated milk.

Nutrition Info