|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 0g||0%|
|Total Sugars 48g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hong Kong milk tea has a smooth, creamy texture and is made by simmering tea with sweetened condensed milk. It is also known as “pantyhose tea” or “silk stocking tea” because it is often brewed in a large tea sock that resembles pantyhose.
This recipe calls for a whole can of sweetened condensed milk, but if you prefer a less sweet beverage, add just 1/4 to 1/2 cup instead. The milk tea can also be made with evaporated milk, which will result in a more mellow-flavored drink. For an added treat, use it as the base for yin-yang coffee-tea, a combination of milk tea and coffee.
Click Play to See This Yummy Hong Kong Milk Tea Come Together
"Overall, this recipe is a good jumping-off point for making a milk tea with the right amount of creaminess and sweetness." —Carrie Parente
2 cups water
4 tablespoons black tea leaves, preferably a bold Ceylon tea
1 (14-ounce) can sweetened condensed milk, or to preferred taste
Steps to Make It
Gather the ingredients.
Combine the water and tea leaves in a small saucepan over medium heat.
Bring to a low boil. Reduce the heat and simmer for 3 minutes.
Remove from the heat. Stir in the sweetened condensed milk to taste. Return to the heat.
Bring back to a boil. Simmer for 3 more minutes.
Strain the tea and condensed milk mixture.
Serve hot or chill and serve over ice. Small glasses are ideal.
- Instead of using sweetened condensed milk, you can use a 14-ounce can of evaporated milk, with sugar, to taste.
- Turn the milk tea into bubble tea by adding tapioca pearls to the bottom of the glass before pouring over the tea and milk mixture.
- Double or triple this recipe to serve at a party.
The Origin of Hong Kong Tea
As the name says, milk tea originated in Hong Kong, going back to the British colonial rule; the British tradition of afternoon tea, where black tea is served with milk and sugar, became popular in Hong Kong. Milk tea is similar, except it is made with evaporated or condensed milk instead of ordinary milk. It is called "milk tea" to distinguish it from "Chinese tea," which is served plain. Outside of Hong Kong, it is referred to as Hong Kong-style milk tea.
The taste and texture of Hong Kong-style milk tea can be influenced by the type of milk used. For example, some Hong Kong cafés prefer using a filled milk variant, meaning it is not purely evaporated milk (as with most retail brands) but a combination of skimmed milk and soybean oil instead.
What's the difference between condensed milk and evaporated milk?
The main distinction between condensed and evaporated milk is that condensed milk has sweetener added to it. Condensed milk is darker in color and thicker than evaporated milk. The products are similar in that they are both sold in cans, are shelf-stable, and have had much of the water removed. Both can be used in cooking and baking, but it is important to choose the type called for in the recipe since their taste is quite different.