HONG KONG STYLE MILK TEA
During the colonial period, when Hong Kong was under British Crown rule, two different tea traditions collided, resulting in a beautiful cup of sweet, silky, smooth tea. Traditional Hong Kong milk tea is made by heavily steeping black tea leaves and then "pulling" the tea through a large silk hose before adding it to a cup prepared with precision amounts of evaporated milk and sweetened condensed milk. After living in Asia for three-years, this is the recipe for Hong Kong "style" milk tea that I use for my daily cup of tea. It is a VERY SWEET tea, so if you do not enjoy sweet tea, this won't be your cup of tea.
Provided by Southern Polar Bear
Categories Beverages
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- Bring a kettle of water to a full boil.
- Preheat a cup with some of the boiling water; discarding the water after the cup is hot (about 30 seconds).
- Place a tea bag in the hot cup and gently pour a cup of boiling water over it.
- Steep for 7 minutes (the tea needs to be over-steeped to hold up to the viscosity of the sweetened condensed milk).
- Remove the tea bag.
- Add two heaping tablespoons of sweetened condensed milk to the tea and mix quickly and continuously until well blended.
- Optional: a clean eggshell is sometimes added to the tea while it is steeping to reduce its acidity.
Nutrition Facts : Calories 19.5, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.3, Sodium 14.9, Carbohydrate 1.4, Protein 1
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