Hong Kong-style milk tea is a smooth, strong tea-shop drink made from bold black tea and evaporated milk. It is traditionally strained until the texture is silky and concentrated.
This home method brews the tea firmly, strains it well, and balances the tannic black tea with evaporated milk and a little condensed milk. Serve it hot or over ice.
Use a strong black tea blend and do not let the tea boil aggressively after the milk goes in. Gentle heat keeps the drink smooth instead of cooked-tasting.
Serving Suggestions
Serve with egg tarts, pineapple buns, toast, or a savory cafe breakfast. For iced milk tea, pour it over plenty of ice immediately after straining.
Recipe Notes
Adjust the condensed milk to taste. If using tea bags, steep an extra bag rather than boiling longer, which can make the drink bitter.
Classic Hong Kong-Style Milk Tea
Equipment
- Small saucepan
- Fine tea strainer or cloth tea sock
- Heatproof pitcher
- Two glasses
Ingredients
Milk Tea
- 2 cups water
- 3 tbsp loose-leaf black tea or 5 strong tea bags
- 1 cup evaporated milk
- 2 tbsp sweetened condensed milk or to taste
- 1 cup ice for an iced version
Instructions
Brew the Tea:
- Bring the water to a simmer in a small saucepan. Add the black tea and simmer gently for 5 minutes.
- Strain the tea through a fine strainer or cloth tea sock into a heatproof pitcher. For a stronger drink, pour the tea through the leaves a second time.
Add Milk and Serve:
- Return the strained tea to the saucepan over low heat. Stir in the evaporated milk and condensed milk and warm until steaming, but do not boil.
- Pour into glasses and serve hot, or pour over ice for iced Hong Kong-style milk tea.
Notes
- Evaporated milk gives the drink its classic richness without making it overly heavy.
- Straining the tea more than once creates a smooth, concentrated cafe-style texture.
- Use extra ice for the iced version because the drink is brewed strong.