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 thanks to the evaporated milk (or, if you opt for sweetened, condensed milk, it becomes beguilingly sweet and full flavored).
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.
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: 1 minute
Cook Time: 8 minutes
Total Time: 9 minutes
Yield: 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:
- Combine water and tealeaves in a small saucepan over medium heat.
- Bring to a low boil. Reduce heat and simmer for 3 minutes.
- Remove from heat. Stir in sweetened, condensed milk. Return to heat.
- Return to a boil. Simmer for 3 more minutes.
- Strain and serve hot or (optional) chill and serve over ice. Small glasses are ideal.
