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Hong Kong Milk Tea

A silky, caramel-colored milk tea with a velvety crema, balancing bold black tea with evaporated and condensed milk for a luxurious yet approachable Hong Kong-style beverage.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: Hong Kong
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons loose black tea leaves not bagged
  • 1.5 cups water freshly boiled
  • 1/4 cup evaporated milk
  • 2 tablespoons sweetened condensed milk
  • 1 tiny pinch salt

Equipment

  • Kettle or pot for boiling water
  • Teapot or heat-safe pitcher
  • Strainer or fine mesh sieve
  • Cheesecloth or cotton cloth
  • Measuring spoons and cups
  • Spoon for stirring
  • Two serving glasses or mugs

Method
 

  1. Bring 1.5 cups of fresh water to a rolling boil in a kettle or pot.
  2. Pour a splash of hot water into the teapot or pitcher, swirl for 10 seconds, then discard.
  3. Add 3 tablespoons of loose black tea leaves to the warmed teapot.
  4. Slowly pour the freshly boiled water over the tea leaves and immediately cover the teapot.
  5. Steep the tea for 5 to 6 minutes without lifting the lid.
  6. Line a fine mesh strainer with cheesecloth and place it over a clean pitcher or cup.
  7. Slowly pour the steeped tea through the strainer into the pitcher.
  8. Divide the strained tea equally between two glasses, filling each about three-quarters full.
  9. Pour 2 tablespoons of evaporated milk into each glass, pouring slowly to create layers.
  10. Add 1 tablespoon of sweetened condensed milk to each glass by pouring it over the back of a spoon and let sit for 20 seconds.
  11. Stir gently to combine all layers, add a pinch of salt if desired, and serve immediately.

Notes

Store leftover strained tea separately from milk for up to 3 days in the refrigerator and add fresh milk when serving.