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Hong Kong Style Milk Tea
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2 Tbsp. black tealeaves (preferably a bold Ceylon tea)
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1 small (14-ounce) can sweetened, condensed milk, or 14 ounces
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evaporated milk, plus sugar (to taste)
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Combine water and tealeaves in a small saucepan over medium heat.
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Bring to a low boil. Reduce heat and simmer for 3 minutes.
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Remove from heat. Stir in sweetened, condensed milk. Return to heat.
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Return to a boil. Simmer for 3 more minutes.
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Strain and serve hot or (optional) chill and serve over ice. Small
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There are a lot of stories about how to make this silky-smooth favourite cup
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from this buzzing oriental city. We don't pretend to be the experts, but we
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can tell you this: absolutely elementary ingredients for this tea is English
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Breakfast and evaporated milk.
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1 tbsp English Breakfast
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1 tbsp Assam Black tea
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1 tbsp Irish Breakfast
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1 tsp Lychee black tea
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2x 1/3 cup of evaporate milk
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2x 1 tbsp sweetened condensed milk
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Steep all tea leaves in 400ml boiling water for 5 minutes.
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(note tea continuously steeped may become bitter, so pouring the tea
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back and forth like describe below even within the first 5 minutes is
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Strain and pour the tea from one teapot to another from about a
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forearm's height to aerate the tea (this can be quite messy - best do it in
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Pour it back and forth between the two teapots for 3-4 times. Little
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bubbles will form in the tea as you aerate the tea.
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Get two cups, pour in each cup 1/3 evaporated milk and 1 tbsp sweetened
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condensed milk. Then add in brewed tea. Ready to enjoy.
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Sweetened with sweetened condensed milk or sugar if desired.
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More fragrant: add 1 tbsp Ceylon Classic OP
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More "caramelly" or Redder brew: add 1 extra Assam black tea
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The Brew darker with a stronger overall taste: use more Irish breakfast
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or more broken leaf tea leaves
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Keep in simple - try our Captain's Breakfast