Hong Kong milk tea recipe

Hong Kong milk tea is also known as “pantyhose tea” or “silk stocking tea” because it is often brewed in a large tea sock that resembles pantyhose. It has a smooth, creamy texture and beguilingly (intensely) sweet, full flavor. This recipe is an easy variation on classic Hong Kong-style milk tea recipes. For an added treat, use it as the base for Yin-Yang Coffee-Tea.


Prep Time: 01 minute

Cook Time: 08 minutes

Total Time: 9 minutesYield: Serves up to 6.

Ingredients:

•1 cup water

•2 Tbsp. black tealeaves (preferably a bold Ceylon tea)

•1 small (14-ounce) can sweetened, condensed milk, or 14 ounces evaporated milk, plus sugar (to taste)

Preparation:

1.Combine water and tealeaves in a small saucepan over medium heat.

2.Bring to a low boil. Reduce heat and simmer for 3 minutes.

3.Remove from heat. Stir in sweetened, condensed milk. Return to heat.

4.Return to a boil. Simmer for 3 more minutes.

5.Strain and serve hot or (optional) chill and serve over ice. Small glasses are ideal.