Creamy Hong Kong Milk Tea that Beats Fast Food Every Time
Experience the rich comfort of homemade milk tea with this delightful Hong Kong recipe.
Equipment
- Saucepan
- - Blender
- - Pot
Ingredients
For the Milk Base
- 2 cups whole milk Provides creamy texture and richness.
- 0.5 cups heavy cream Adds depth and creaminess; can replace with more whole milk for a lighter version.
- 0.5 cups granulated sugar Sweetens the drink; any sweetener can be substituted based on preference.
- 0.25 teaspoon kosher salt Enhances flavor; can replace with regular salt if necessary.
For Brewing Tea
- 5 cups water Use filtered water for optimal taste.
- 12 bags black tea (preferably Ceylon) Essential for flavor; loose leaf can be substituted.
For Serving
- 1 cups ice For chilling the beverage; not needed if serving hot.
Instructions
How to Make Hong Kong-Style Milk Tea
- In a saucepan, combine 2 cups of whole milk, ½ cup of heavy cream, ½ cup of granulated sugar, and ¼ teaspoon of kosher salt. Heat gently and simmer for 35-60 minutes, stirring occasionally until it thickens to a gravy-like consistency.
- In a separate pot, bring 5 cups of filtered water to a boil. Add 12 tea bags of black tea, reduce the heat, and let it simmer for 5 minutes. Then, steep for an additional 10 minutes before straining out the tea bags.
- Once your milk base is thickened and aromatic, transfer it to a blender and blend until smooth. Next, pour in the brewed tea and blend briefly again to combine the flavors beautifully.
- Pour your rich milk tea into cups or glasses. If you prefer it cold, chill over ice, and just remember to give it a whisk before serving to mix any separation.
Notes
Optional: Garnish with a light dusting of cinnamon or nutmeg for an extra touch of flavor. Ensure consistency is thick and smooth before serving.