Hong kong milk tea

Hong kong milk tea

By
From
Hong Kong Diner
Serves
2-3
Photographer
Kris Kirkham

If such a thing as a ‘NATIONAL DRINK’ exists, Hong Kong milk tea would be the most obvious contender for this title. Every cha chaan teng, streetside café and restaurant will have its own milk tea, served either hot or ice-cold and made with evaporated milk or condensed milk as opposed to fresh milk. As the photographer for this book, Kris, remarked, drinking it feels like a HUG IN A MUG. It’s also another classic example of how the post-war food culture that developed in Hong Kong is still very much alive.

Ingredients

Quantity Ingredient
2 tablespoons pu’er or bo lei tea leaves, (swapsies: 3 Yorkshire tea bags or any strong black tea)
500ml boiling water
50-100g condensed milk, (depending on your desired level of sweetness)

Method

  1. Put the tea leaves or tea bags into the boiling water and boil for 5 minutes, to get the tea nice and strong. Add the condensed milk and stir well with a whisk to create a little froth. Pour from a height to add more froth, and serve. You can serve this as is, or let it cool down and pour it over ice for a refreshing treat.
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