chinese milk tea - recipe?

Absolutely love the Hong Kong milk tea with evaporated milk. Anyone knows how I can make it at home? Tried the 3-in-1 supposedly authentic HK instant kind but yuck!

Thanks.

The instant kind probably won't taste the same because it uses powdered milk. If I were trying to make it at home I would just use a Liptons tea bag and then add evaporated milk from a tin. Or you could watch someone at a cafe make it and try to see what they do.

(Of course, I think the stuff tastes foul, so what would I know...)

Definitely an acquired taste, not one which I have managed...


If you use loose tea then you will need to buy one of those metal mesh balls (e.g. from Wing On), but you can easily use teabags.


Each restaurant makes it slightly differently so some experimentation will be required to get it to suit your taste.


The basic types of tea used are Ceylon and Assam. Using more Ceylon bags will give a stronger flavour.


Bring a small pot of water to the point where it’s just about to boil, but not bubbling up. Lower the heat as low as possible. If using loose tea add twice the amount of tea as you would normally use; if using tea bags, add three times as many bags. Cover and leave the tea to brew for at least 10 minutes – you leave it for up to 30 minutes. Strain out the tea leaves or remove the teabags (it’s okay to squeeze them). Stir in the evaporated milk until the tea is a lovely caramel colour and then bring the tea back to very hot serving temperature. You can also add a spoonful of sweetened condensed milk or sugar before you drink it.

Mummybee,


One more step to add to Claire's email that I have also helped the flavour - add the evaporated milk after it has been warmed in bowl of hot water.


HF